Pinot Noir Made for Al Fresco Dining this Summer
Recipes and a special offer on Inman Pinot Noirs
More than 20 years ago we purchased the property that you know now as home to the Inman Family winery and Olivet Grange Vineyard. Last month, we made the Farmhouse on the property our home – and, let me tell you, my new commute through the vineyard is superb!
The kitchen at the farmhouse is quaint and dates from the 1920s so I have been making use of the wood-fired pizza oven and Weber grill for most of our cooking.
Two of my favorite dishes from this summer’s repertoire are Chinese Five Spice Grilled Chicken and Pizza with fig, spicy salami and Arugula (recipes below). I’ve found that they pair perfectly with the 2017 Russian River Valley Special Blend Pinot Noir and the 2020 Endless Crush Rosé of Pinot Noir.
The Rosé also lovely summer sipping while out tending the pizza oven and the grill. In our house we call the Endless Crush “Chef’s Helper.”
To help get your summer cooking into high gear, I’m offering special discounts on 3-bottle packs of the RRV Pinot Noir and the Endless Crush Rosé.
Three bottles of the RRV Pinot Noir for just $179 and three bottles of Endless Crush Rosé for just $99!
These trios are perfect for the upcoming Fourth of July weekend.
Chinese Five Spice Grilled Chicken
3lb chicken thighs
2 Tablespoons vegetable oil
1 Tablespoon Chinese Five Spice
Juice of 1 lime
1 Tablespoon soy sauce
1 Tablespoon brown sugar
1 tsp minced garlic
1 tsp sea salt
For garnish, one bunch of green spring onions, chopped
Combine ingredients and marinate chicken for at least 2 hours. Preferably overnight. Grill over charcoal until cooked and garnish with chopped green onions.
Pizza for Pinot Lovers
Figs are in season now and so delicious! I like to lightly smear a tomato-based pizza sauce on a sourdough crust, add some fresh mozzarella, some sliced, spicy salami (I used the Journeyman Meat Co’s Fattoria with fennel, orange zest and chili last weekend), add some grated Asiago and Parmesan cheeses and when I pull it from the oven I had a handful of rocket/arugula and some torn basil leaves. YUM!