“Strawberries, cherries and an angel’s kiss in spring
[Our] summer wine is really made from all these things”
As the great Nancy Sinatra once sang, summer wine should be made of strawberries, cherries, and a blend of other things… And so, Zweigelt is here for you.
Whether is be in rose or red form, Zweigelt offers a refreshing burst of acidity and notes of red fruits, as listed above, and a hint of spice. You might even consider giving the wine a little chill!
Don’t know what to pair? Don’t worry! We’re here for you.
Why not try this grilled summer pizza to mix it up a little. Special thanks to Cooking Light for this area recipe.
1 pound refrigerated fresh pizza dough
1 red bell pepper, seeded and quartered
1 (4-ounce) zucchini, cut into 1/4-inch-thick diagonal slices
1 (4-ounce) yellow squash, cut into 1/4-inch-thick diagonal slices
1 small red onion (about 7 ounces), cut into 12 wedges
2 tablespoons olive oil, divided
1 tablespoon yellow cornmeal
1/2 cup lower-sodium marinara sauce (such as McCutcheon’s)
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
6 ounces fresh mozzarella cheese, thinly sliced and torn into pieces
1. Preheat grill to medium-high heat.
2. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
3. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
4. Flatten bell pepper pieces with hand. Arrange all the vegetables in a single layer on a large cutting board or baking sheet; brush both sides with 1 1/2 tablespoons oil. Arrange onion wedges on skewers, if desired. Arrange vegetables on grill rack coated with cooking spray, and grill for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from grill. Coarsely chop bell pepper.
5. Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Bake at 500° for 5 minutes. Remove the partially baked crust from oven. Spread sauce over crust, leaving a 1/2-inch border. Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper. Top evenly with cheese. Carefully return pizza to pizza stone. Bake at 500° for an additional 12 minutes or until the crust and cheese are browned. Brush edge of dough with remaining 1 1/2 teaspoons olive oil. Cut into 6 large slices.