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6 Recipes for Summer Gatherings

As the sun gets warmer and the days get longer, we usher in one of our favorite seasons in Napa Valley. The property bustles with life and activity, and the beautiful weather calls for plenty of dining outdoors under the setting sun. 

These summer days are ideal for enjoying good wine and a delicious meal with your family and friends—and this season, we are so excited to share our Summer Wine Club with you!

From our Love Language Rosé with its hints of raspberry and rose to our all-new herstory Primitivo, pair these recipes below with your Wine Club collection as we toast to the season ahead.

Blackberry Peach Galette

Serves: 8-10

Time: 45 minutes

We have a massive row of wild blackberry bushes on our vineyard. In early July, the color of the berries changes from a radiant pink color to black, and within a matter of weeks these bushes are bursting at the seams with the most luscious and flavorful blackberries you’ve ever tasted. They’re beyond sweet, and just like candy to eat right off the bush. One of our favorite summer activities is to take a late evening stroll out to pick them. The possibilities are endless when it comes to how to use these. They become the perfect complement to peaches in this tasty and simple recipe. To play off the rich notes of stone fruit, absolutely nothing is better alongside this dish than an ice-cold glass of Sparkling Moscato.

Wine Pairing: Summer 2023 Wine Club Select – Sparkling Moscato



  • 1 sheet frozen puff pastry, thawed
  • 2-3 ripe peaches, sliced
  • 1 cup blackberries
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon half and half


  1. Preheat the oven to 425°F.
  2. Combine peaches, brown sugar, butter, vanilla, and salt in a bowl and toss until combined.
  3. Line a baking sheet with a sheet of parchment paper. On a floured surface, lightly roll out the puff pastry with a rolling pin (just to remove the folds). Transfer to the prepared baking sheet and prick all over with a fork (this will prevent air pockets forming while baking. Arrange peaches in rows on top of the puff pastry, leaving about 1 inch of exposed dough on each side. Scatter blackberries on top of the peaches.
  4. Whisk together egg and half & half, and use a pastry brush to brush on the exposed dough, serving as the crust. Place in the oven and bake for 15-20 minutes, until the edges are light golden brown. Remove from the oven and serve while warm with a dollop of blackberry whipped cream (recipe below).

Blackberry Whipped Cream


  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon blackberry jam


  1. Pour heavy whipping cream into the bowl of a mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form. Add powdered sugar, and mix until combined. Lastly, add blackberry jam and mix until combined.

Melon Citrus Salad

Serves: 8-10

There is a crowd that believes that fruit salad is exclusively a breakfast and brunch dish. In the heat of summer, there is nothing more refreshing than a plate full of fresh fruit. The vibrant melons are the star of the show here, and we just jazzed them up a bit with a light and citrus-forward dressing. This fun summer favorite tastes great with our Wildthings Lime Agave Wine Margarita.

Wine Pairing: Summer 2023 Wine Club Select – Wildthings Lime Agave Wine Margarita 

Dressing Ingredients:

  • ⅔ cup fresh orange juice (about 2-3 oranges)
  • ⅔ cup fresh lime juice (about 5 limes)
  • 1 ⅓ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground pepper


  1. Combine all ingredients in a mason jar and shake until combined.

Salad Ingredients:

  • 1 mini watermelon, cubed
  • 1 cantaloupe, cubed
  • 4 cups cherry tomatoes, halved
  • 3 ounces feta cheese
  • 10 thin slices of prosciutto, torn in half and rolled into loose balls
  • 8 fresh mint leaves, *chiffonade (thinly sliced)


  1. Lay watermelon, cantaloupe, and cherry tomatoes on a sheet tray in an even layer, and pour dressing over top. Cover with plastic wrap and refrigerate for 2 hours. 
  2. Set fruit on a serving platter in an even layer, and nestle in the bundles of prosciutto throughout. Sprinkle feta cheese over top and garnish with the fresh mint.

Dan Footnote

  • The term “chiffonade” is a fancy way to say “roll the leaves up into the shape of a cigar, and thinly slice into strips.”

Roasted Roma & Red Bell Pepper Soup

Serves: 8-10

Time: 2 hours

I spent 3 months living in Florence, Italy when I was 20, and a bowl of this soup takes me back to that vibrant and majestic city. I lived just a few blocks away from the Mercato Centrale, which is the most incredible market filled with the season’s best produce, amazing meat & cheese vendors, and so much more. It walked through it almost every day on my way home from school, and relished in the daily ritual of shopping for that night’s meal with such sensational fresh ingredients. The smell of Roma tomatoes straight off the vine takes me back to the rolling hills of Tuscany just outside of the city, and there is no better pairing than with one of the region’s finest medium bodied, high acid sangiovese based wines like a chianti classico. – Dan

Wine Pairing: Summer 2023 Wine Club Select – herstory Primitivo


  • 8 tablespoons olive oil, divided
  • 16 roma tomatoes, cut into quarters
  • 2 teaspoons salt, separated
  • 1 teaspoons pepper, separated
  • 2 yellow onions, coarsely chopped
  • 4 garlic cloves, chopped
  • ¼ teaspoon dried red pepper flakes
  • 48 ounces chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (12 ounce) jar roasted red peppers, water and seeds removed and chopped
  • 1 cup packed fresh basil leaves, chopped


  1. Preheat the oven to 450°F. Arrange tomatoes in one even layer (center facing up) on a parchment paper lined baking tray. Toss with 4 tablespoons olive oil, salt and pepper. Roast in the oven for 35 minutes. 
  2. Add the remaining 4 tablespoons of olive oil to a large soup pot over medium heat, and add in onions. Saute, stirring occasionally, for 8 minutes. Add garlic and red pepper flakes and saute for another 3-5 minutes. Add in chicken broth, canned crushed tomatoes, roasted red peppers and roasted tomatoes and simmer for 30 minutes. Add in basil and cook for another 5 minutes. 
  3. Take the soup off the heat and let cool for a half an hour (Note: hot soup will explode in the blender!). If using an immersion blender, you won’t have to wait for it to cool before blending it all together. Blend until the soup is pureed. Taste for seasoning and add the remaining 1 teaspoon of salt and ½ teaspoon of pepper, if needed. 

Dan Footnotes

  • The small bits of the garlic will cook (and burn!) more quickly than the onion, so we don’t add them to the pan at the same time. We use this same idea when adding the basil at the end of the recipe (this will brown and get bitter if cooked too long).
  • Vegetable broth can be used as a substitute for the chicken broth to make this dish vegan.

Pesto Vinaigrette Zoodles with Grilled Salmon

Serves: 4-6

Time: 40 minutes

I learned this technique in a cooking class in the south of France in July when it was over 100 degrees. We were cooking together in a 18th century farmhouse in Goult next to a giant windmill on a day when there was absolutely no breeze. Our chef had a different recipe planned, but shifted gears when she went to the market and it was bursting with round zucchini (Zucchini Ronde de Nice as it is known in French) which we now grow in our own estate garden. She couldn’t bear to turn on the stove that day (and we were grateful for it), so she prepared the zucchini much like you would make a seafood ceviche where the zucchini “cooks” in the acidity of the fresh lemon juice. I decided to combine this method with a basil vinaigrette, grilled salmon, and burst tomatoes when I got back to the states, but it always takes me right back to Provence from the moment I grab my spiralizer out of the cupboard. – Meg

Wine Pairing: Summer 2023 Wine Club Select – Sonoma Coast Chardonnay


  • 3 lemons, 1 thinly sliced crosswise and 2 juiced
  • 2 pound slab of salmon
  • 3 tablespoons olive oil
  • 4 teaspoons flakey sea salt, separated
  • 1 teaspoon ground pepper
  • 6 small zucchini (about 2 pounds)
  • 1 batch burst heirloom tomatoes 


  1. Preheat the oven to 400°F.
  2. Lay salmon on top of a large sheet of parchment paper with an equal amount of aluminum foil below it. Drizzle olive oil and juice of 1 lemon over the salmon, and then season with 2 teaspoons salt and ground pepper. Scatter lemon slices over top. Fold parchment paper over salmon to create a sealed pouch, then do the same with the foil. Roast in the oven for 20 minutes. Remove salmon from foil and break into large chunks.
  3. Cut off the top and bottom of each zucchini, and use a spiralizer machine to cut each into strings of spaghetti. Toss with remaining juice of 1 lemon and remaining 2 teaspoons salt, and let sit for 15 minutes in a strainer or colander. Transfer to a bowl and toss with basil vinaigrette (recipe below).
  4. Place zoodles in a serving bowl and top with chunks of salmon and 1 batch of burst heirloom tomatoes.

Dressing Ingredients:

  • 2 cups fresh basil leaves
  • 1 shallot, peeled and quartered
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 2 ½ cups olive oil

Dressing Instructions: 

  1. Combine basil, shallot, red wine vinegar, salt & ground pepper in a food processor or blender. Turn the food processor on and drizzle in olive oil through the opening in the lid. Blend just enough so that small bits of basil are still visible.

Dan Footnote

  • Got your grill fired up already? Place the salmon pouch directly on a hot grill, close the lid, and cook for 15-20 minutes. You can even do your cherry tomatoes in a cast iron skillet on the grill at the same time!

Watermelon Mint Frosé

Serves: 8-10

Active: 20 minutes

Non-Active Time: 5 ½ hours

Back in the year 2014, we were the first wine company to introduce a frosé recipe. We’d just launched our first-ever rosé and we popped it in the freezer to chill it down quickly. It froze and thus, our love affair with the famous frosé began! We started intentionally freezing it in ice cube trays and mixing it with lemon simple syrup before we realized that simply mixing it with fresh lemonade was way easier (and healthier). The recipe has adapted over time and now, we’ve put a new spin on it with watermelon and mint. Simple yet unique, you can find us sipping on this frosé poolside at the Estate all summer long.  

Wine Pairing: Summer 2023 Wine Club Select – Love Language California Rosé


  • 1 bottle Love Language California Rosé
  • ¼ cup sugar
  • ¼ cup water
  • 5 mint leaves (plus a few extra for garnish)
  • 5 cups watermelon purée (about ½ of a small, seedless watermelon)
  • Juice of 1 lime 


  1. Pour rosé into ice cube trays, and freeze for 6 hours, or overnight.
  2. Add sugar, water and mint to a small pot over low heat, and cook for about 5 minutes, stirring occasionally just until the sugar is dissolved. Remove from the heat and let cool and steep for 30 minutes before removing the mint leaves. 
  3. Combine watermelon, lime and simple syrup in a blender and puree until smooth. Pour into ice cube trays and freeze for 6 hours or overnight. 
  4. Combine both rosé and watermelon ice cubes in a blender and puree until smooth and slushy. This will blend easier if the cubes are slightly thawed / runny. 
  5. Garnish with a mint leaf and / or a slice of watermelon on the rim of each glass.

Test Kitchen Tip

  • For “fast freezing”, pour rosé and watermelon onto separate baking trays and set in the freezer for 3 hours.

Late Summer Spritzer

When the summer season comes around, so too, does our bounty of blackberries. In the late summer, one of our favorite ways to utilize these blackberries is for a fruit-forward and refreshing cocktail. In this recipe, fresh blackberries combine with tangy lime juice, fizzy tonic water, sweet honey, and our Vintner Pinot Noir for an out-of-this-world combination. We serve this one with pizza from our wood-burning pizza oven…and all is right in the world.

Wine Pairing: Summer 2023 Wine Club Select – Vintner Pinot Noir

Yield: 1 cocktail


  • 4 blackberries
  • Juice from ½ of a lime
  • 1 tsp. honey
  • ⅓ cup ONEHOPE Vintner Pinot Noir
  • ½ cup tonic water
  • Ice


  1. In the serving glass, muddle together the blackberries, lime juice and & honey. Add merlot and tonic water and fill the glass with ice. 
  2. Garnish with whole blackberries & a slice of lime

Whether you’re whipping up a Late Summer Spritzer with our Vintner Pinot Noir or hosting an elegant outdoor dinner with our Pesto Vinaigrette Zoodles with Grilled Salmon and Sonoma Coast Chardonnay, we hope you love these recipes as much as we do!

If you aren’t already a part of our Wine Club, make sure to follow this link to learn more! When you join, you’re becoming part of a community that’s passionate about making a difference. You can discover new wines with our curated selection, or you can build your own! We offer more perks and flexibility than anywhere else, plus 10% of every shipment supports your cause of choice.

We can’t wait for you to join and look forward to sharing more wines, culinary ideas, and tidbits of seasonal inspiration with you in the future.



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