Wines to Enjoy on a Beach Day.
Every day of the year, many of us fantasize about spending warm, sunny days at the beach.
After months of waiting, the season has finally arrived, and you find yourself on your way to the beach.
Here are some suggestions on what to eat and drink while you’re there. Some choices for wines and foods that will go well with the sensation of fresh ocean air and sand under your feet are provided below.
Tuna Picnic Loaf and Rhône Valley Rosé for a Beach Picnic
My picnics should be scrumptious to eat, but they should also be easy to pack and clean up afterward. That is one of the reasons why I like picnic-loaf sandwiches. To make a sandwich out of a complete loaf of unsliced bread, cut the top off horizontally and hollow it out in the center.
Replace the top and wrap it tightly in plastic wrap to keep the sandwich fresh. Pack this delectable delicacy with a cutting board and a bread knife for easy sharing. As soon as you reach the beach, just slice it to make delicious, unusual sandwiches that need no preparation and cleaning.
This lunch would be perfect for the beach if it included a tuna salad prepared with mayonnaise, lemon juice, salt, and pepper, to name a few ingredients.
Add some hard-boiled eggs and olive oil to the mix, as well as some greens like basil or arugula, and maybe some roasted red peppers or tomatoes for good measure.
Combining your picnic lunch with a chilled bottle of dry Rosé from the Rhône Valley in France is a winning combination.
These wines may originate from a number of different appellations, but they will always include the term “Rhône” on the label in some form or another. In most cases, they are prepared from a combination of red grapes, with Grenache being the most prevalent. Other types that could be added to the mix include Syrah and Mourvèdre, to name a few.
See our earlier article on the topic for more information on the intriguing process by which red grapes are transformed into pink wine.
In addition to having a lovely pink hue and mild notes of fresh berries and flower petals, a Rhône Rosé will be dry and devoid of any sweetness. It will enhance the enjoyment of your sandwich as well as your time on the beaches.
In the Afternoon, a Cast-Iron Pan of Mussels with Pinot Grigio is served as an appetizer.
Mussels are vastly underrated in the culinary world.
They are tasty, simple to get by, ecologically benign to grow, and somewhat affordable to purchase. Mussels should be purchased fresh, just like any other shellfish, and the procedure of sorting and cleaning them should be done with extreme care.
One of my favorite ways to cook mussels is to heat a big cast-iron skillet until it is almost scorching, with drips of water boiling away practically rapidly when sprinkled on the surface.
Placing your mussels in a single layer in the pan will help them cook more quickly, as they will begin to burst open and steam in their own juices as they are cooked. Season these oysters liberally with sea salt and serve them with melted butter as soon as they have all opened.
The whole procedure should take no more than a few minutes to complete. The beauty of this preparation is that you get to enjoy the pure flavor of the mussels without having to go through the extra effort of preparing additional components or a complicated broth to do so.
The straightforward tastes of this meal need the use of a clear, dry wine with delicate notes such as Pinot Grigio. It is referred to as “Pinot Gris” in France, and it is a grape variety that has grown increasingly popular in recent years due to its low cost and refreshing taste.
There are several bottlings from the Veneto area of Italy available on the American market, but you should keep a lookout for examples from other regions as well.
It is especially well known for its exquisite Pinot Gris from the Alsace region of France, which is generally a touch fuller and richer in flavor than those from the Tuscany region.
Grilled salmon and Pinot Noir from the Santa Lucia Highlands for an evening on the deck.
What could be better than spending an evening at the beach, relaxing on the deck with a bottle of wine in hand, the grill blazing? If you serve your grilled salmon with a simple side salad, you’ll have a really satisfying main dish for supper.
Grill the salmon steaks skin-side down for around three to five minutes, or until they are golden brown, after brushing them with oil and seasoning them with salt and pepper before serving.
Take care not to attempt to flip them over too soon, as this might cause harm to the plants. When they’re through with the first side, they’ll have no trouble turning over. Then, turn them over and continue cooking the other side for another two to three minutes on the other side.
Using a timer is something I do often since I don’t always trust my internal clock while I’m engaged in conversation and sipping a glass of wine.
The salmon should be covered and allowed to rest for approximately five minutes after being taken off of the grill to enable it to complete cooking and reabsorb its juices – no extra sauces or seasoning are required after it has been taken off the grill.
A traditional match of Pinot Noir with salmon, however, I would strongly advise you to seek a Pinot Noir from the Santa Lucia Highlands region of California in particular.
Each of these wines is made from grapes grown in a specific region of California’s Monterey County where high elevation, excellent sun exposure, cool Pacific breezes, and dramatic temperature differences between day and night contribute to the production of wines with intense flavors and excellent harmony.
While the tannins in these wines are modest, they will not overshadow the fish while yet satisfying the demands of red wine enthusiasts. Your day at the beach will be completed in style with a perfectly cooked piece of salmon and an excellent Pinot Noir.
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