An Ideal Pairing: Wonderlust And…

August 1, 2023

Welcome to “Cultivate Pairings,” a new series where we’ll ask friends, writers, and our own staff members for their ideal “pairings” with one of the Cultivate wines- everywhere from menu to music to setting.  

For our first one, we’ve asked our very own Nicole, who is definitely a hostest with the mostest.

This is my ideal pairing for: Wonderlust Chardonnay

Ideally, I would drink this wine at: a Lake Chautauqua summer vacation home, sitting on an andirondack chair at the lake’s shore letting my feet dangle in the water as I am in the company of friends watching our kids play in the water and swing on the rope swing that hangs from the weeping willow tree, late in the afternoon on a beautiful summer day.

Listening to: Tom Petty and the Heartbreakers - Greatest Hits.

Cooking: lemon grilled chicken with fresh vegetables accompanied by a fresh baguette and an arugula salad, and for dessert, a homemade peach pie!

I’d be wearing: a white eyelet sundress, my hair pulled back in a ponytail with a summer hat shading my face, and bare feet.

We’d have plenty of: outdoor games to pay - cornhole, bocce, croquet. 

If I could invite one famous person living or dead to join us for this gathering, it would be: Tom Petty, playing live!

Whether you’re at the lake or not, you can create this casual summer afternoon for yourself by putting on some Tom Petty, filling mason jars with backyard flowers and more mason jars with candles (you can buy them 12 for $14 here), opening up a box of Wonderlust, inviting some friends over, and cooking up the menu below!

Here’s a recipe we like for lemon grilled chicken, for the arugula salad, Nicole suggests adding toasted pine nuts, dried cranberries, sprinkled gorgonzola and a simple olive oil and balsamic dressing. And Nicole has shared her recipe for her peach pie!

2 rolled-out basic pie dough rounds
3/4 c sugar
2 T cornstarch
2 T quick cooking tapioca
1 t ground cinnamon
pinch of salt
7 ripe, but firm peaches, peeled, pitted and sliced 1/2 inch thick
1 T cold, unsalted butter cut into small pieces

Fold 1 dough round in half and carefully transfer to 9-inch pie dish.  Unfold and ease into the pan, without stretching.  Pat firmly into the bottom and sides.

Stir together sugar, cornstarch, tapioca, cinnamon and salt.  Place peaches in large bowl and sprinkle them with the mixture as you toss to distribute evenly.  Transfer to the pie plate and dot with the butter.

Gently place 2nd dough round on top of the pie, carefully pinching the dough rounds together.  With a small sharp knife, cut about 6 slits on the top of the crust to allow steam to escape.

Refrigerate pie for about 30 minutes.

Place an oven rack in the lower third of the oven and preheat to 375.

Bake the pie for about 60 minutes.  Transfer to wire rack and let cool completely to set.  Serve room temperature.

 

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One Comment

  1. muriel schelke says:

    can summer just last forever? i am obsessing over a watermelon, feta, roasted pumpkin seed salad, a kale/peanut slaw and now this okra skillet dish, so would love to know which wines to pair with a few last summer picnics on the beach and simple suppers in the backyard (and, then roll into crisp harvest feasts!) thank you for the inspiration! i love nicole’s beautiful post and am signing up for cultivate alerts now!! muriel.

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