Summer Fruit-inspired Menu
Wine & Food 07/04/12
Written By Marissa Jamison
The crowning glory of the summer is the rich, ripe fruit that is so readily available in stores, local markets, or even your own backyard. From outdoor brunches and picnic lunches to lingering over dinner until the evening cools a bit, Chef Becky Tillman of Stable Café has teamed up with our Biltmore winemakers to highlight the most fruitful wine and food pairings of the season!
Biltmore Sparkling Blackberry Punch
• 1 oz. light rum
• ¾ oz. blackberry brandy
• 2 oz. cranberry juice
• 1 oz. simple syrup
• 1 oz. blackberry puree
• 3 oz. Biltmore Estate Blanc de Blancs
Combine rum, brandy, cranberry juice, simple syrup and blackberry puree over ice in a mixing glass. Shake well and strain mixture over ice in a tall glass. Fill with Blanc de Blancs. Garnish with fresh blackberries and a mint sprig.
The sweetness of strawberries and the unexpected tartness of rhubarb combine to give this simple tart recipe an extra kick. Biltmore Century White is a perfect compliment because it has a great balance of sweetness to acidity with delicious hints of honey and citrus.
• 2 cups rhubarb, chopped
• 2 cups fresh strawberries, chopped
• ½ cup granulated sugar
• ½ cup water
• 1 small tart shell
Place rhubarb, water, and sugar into a saucepan and cook over medium heat, stirring often until the rhubarb is tender. Remove from heat and stir in strawberries. Let cool before filling tart shell, or serve warm over ice cream or cake.
Pair with Biltmore Century White
Watermelon & Cucumber Gazpacho
Chef Tillman helps keep summer guests “cool as cucumbers” with this fruity twist on a classic gazpacho recipe. Our winemakers recommend our Biltmore Riesling—a semi-sweet wine with a nice fruit/acidity balance, hints of honey, and just a touch of spice.
• 1 3-pound seedless watermelon, diced (about 5 cups), divided
• 1 small cucumber, peeled, seeded, diced (about 1 cup)
• 1 medium-size red bell pepper, seeded, diced (about 1 cup)
• 1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
• 1 small jalapeño chile, seeded, minced
• 3 pale-green inner celery stalks, diced (about ½ cup)
• ½ small red onion, diced (about 1 cup)
• ¼ cup finely chopped fresh mint
• 3 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• ¼ teaspoon salt
• Sour cream (optional)
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls and top with a small dollop of sour cream, if desired.
Pair with Biltmore Riesling