We don’t know about you, but it’s mid-April and we’re already thinking about summer. And if you’re anything like Nocking Point sommelier Katie Owen, your mind carries you away hourly to dream about all things outdoors (and safe!)…visits to the beach, sunsets, backyard barbecues and, of course, ice cold rosé and white wine.
Longer days bring the opportunity for al fresco dinners, and thriving gardens offer seasonal fruits, vegetables and herbs. If it’s not yet warm where you are, you can join us in daydreaming, and maybe bolstering your wine supply in preparation!
So in that spirit, Katie is going to pair a wine with each of these spring & summer scenarios (and more)…and some suggested food pairings, too. With pretty much every Nocking Point wine closed under screw cap, you don’t even need to pack a bottle opener. So grab your pod, and enjoy the season.
Sunset on the beach
The go-to wine: Come on 2021 Sparkling Rosé
Something to nibble on: Crackers, cheeses, cured meats, sea salted popcorn
Don’t forget: a blanket for everyone to sit on
A more formal al fresco dinner
Start with: Tomato, burrata and peach salad with olive oil & balsamic vinegar
Cook it up: A leaner meat like Hangar steak, with a homemade chimichurri sauce
You’ve got a wine for each course here! A crisp white that will not only look great on the table but will be perfect for grazing light appetizers, Origins Pinot Noir & Eleven O-Clock Number are very different reds to ensure that everyone at the table is happy regardless of their preferred style of red wine.
Low-key pool party
If you want to make it even more fun, use your white or rosé to make a fruity, not-too-sweet Sangria.
The go-to wines: The four delicious whites in the Spring-Time Mixed Four Pack!
Four different light whites for warm weather- and even the kiddos will be pleased with some of these kid-friendly label designs by Kennedy & Mavi.
What to serve: These four whites are all dry or mostly dry with bright acidity, which makes them great for pairing. Offer light salads – with fruits, goat cheese, and a light vinaigrette dressing. Keep the meal light with grilled chicken and green vegetables as the main course. For dessert? A frozen fruit sorbet, and maybe some popsicles for the kiddos.
Have questions for NP’s sommelier, Katie Owen? Slide into our DMs.