Three Sticks Summer Wine Pairings
We are so excited about our five current releases! We've begun dreaming of all the wonderful dishes we can pair them with over the summer ... while enjoying warm evenings with family and friends.
Impossibly rich for an unoaked Chardonnay, ORIGIN surges with tropical fruit, lemon drop, peach and honey flavors. High acidity adds balance and gives the wine mouthwatering tartness ... and makes it the perfect pairing with light, delicate foods like fresh grilled fish or fresh seafood. Not in the mood for fish? Try an amazing summer salad.
Fermented and aged in French Oak for 15 months with 100% Malolactic conversion, this supple mountain Chardonnay has alluring aromatics of lemon curd and grilled brioche. Juicy grapefruit, toasted hazelnuts and Gravenstein apple pie accentuate the lush mouthfeel. With a richer mouthfeel, but still plenty of lovely backbone, this wine begs for grilled chicken, crab cakes or butternut squash ravioli.
Food Network: Grilled Lemon & Rosemary Chicken
Coastal Living: Maine Crab Cakes with Lime Aioli (In Nor-Cal, we'd of course use Dungeness crab)
Epicurious: Butternut Squash, Sage & Goat Cheese Ravioli
This wine exhibits lots of juicy, red raspberry and cherry cola flavors. Bright on the palate with fresh flavors of currant and earthy forest floor. A classic Russian River Valley Pinot Noir calls for classic Pinot Noir pairings: Mushrooms, Pork and Salmon.
Food & Wine: Wild Mushroom and Burrata Bruschetta
Chow.com: Grilled Salmon with Lemon Pepper Compound Butter
Sonoma County's Own "Pork & Pinot" festival featured this recipe from Dry Creek Kitchen's Dustin Valette: Bacon Lardon Stuffed Pork Tenderloin
2013 Bien Nacido Vineyard Pinot Noir
Santa Maria Valley
Hailing from Santa Maria Valley in Santa Barbara County, this vintage of Bien Nacido dazzles again with refreshing mint, currant and spiced maple syrup. Light in the glass while demonstrating depth on the palate, sea air and dark cherries coat the mouth and accent the creamy long finish. This wine has the depth to stand up to bigger flavors.
Complex wild berry and forest floor on the nose with hints of creamy cherry and loamy earth. On the palate, bright acidity and ripe huckleberry transition into racy red and black fruit with a structured, balanced finish. Pork chops? YES. Grilled pizza - we'll take two slices. Feeling fancy? Try duck.
Happy cooking (and drinking!)
-- The Three Sticks Wine Team