About 'tours of monticello'|Monticello Garden Tour recap
There's like having dinner on the porch on a warm summer evening. The wine and food pairings you choose play an important role in making such events memorable. During the summer, vineyards across the United States open their doors to thousands of visitors from around the world, eager to learn about the latest wines. As a wine enthusiast, you should plan on attending as vineyard and winery tours in your area as possible to enhance your wine IQ, get ideas to please your palette and support the local economy. Plan shopping trips to your local farmers markets to find locally grown late summer crops and make your dinners a locally grown affair. Late Summer Wine and Food Pairing Ideas Pollack Vineyards, located near Thomas Jefferson's historic home in Monticello, Virginia, produces Pino Gris, a honey-colored white wine with citrus fruit components and a melon finish. The wine, bottled in January 2011, sells for around $18 per bottle. Keeing alive the fruity wine theme, Starry Night Winery, located in San Rafael, California produced a 2007 Lodi Zinfandel bursting with berry flavors. The pinkish wine has a spicy scent that recalls eucalyptus. The 2007 Lodi Zinfandel sells for around $16 a bottle. Both the 2007 Lodi Zinfandel and Pino Gris pair well with a healthy backyard summer grill that includes roasted corn on the cob, grilled pork chops with citrus marinade and a grilled salad. Chill wine before serving. This meal serves four dinner guests. Ingredients 4 ears of corn 4 pork chops 2 cloves of garlic 1 cup soy sauce 1 cup orange juice Salad 1 cup of French-style whole green beans 1 red bell pepper 1 carrot 1 large red onion 1 bag of romaine lettuce Citrus Vinagrette 1 tbsp of orange juice 1 tbsp of apple cider vinegar 2 tbsp of extra virgin olive oil 1/4 tsp dijon mustard 1 tsp honey Salt and pepper to taste Step 1- Mix the vinaigrette ingredients in a bowl. You can mix the vinaigrette ingredients in advance and pour them over the salad just before dinner. Step 2- In a glass bowl or baking dish, blend crushed garlic, soy sauce and orange juice. Place the pork chops to the bowl and let them marinate for four to eight hours. Step 3- Place the pork chops on a medium-hot grill. Turn pork chops over after eight minutes to grill the bottom side. The USDA recommends using a food thermometer when cooking pork to make sure that it's safe to eat. Pork chops are considered safe to eat when they reach and hold an internal temperature of 145 degrees Fahrenheit for 15 seconds. Remove the pork chops from the grill, plate and serve immediately when done. Step 4- Brush the ears of corn with olive oil and salt. Wrap the ears of corn foil and place them on the hot grill for up to 30 minutes. Use tongs to turn the corn on its side every 10 minutes. Remove the corn from grill and let cool before serving. Step 5- Prepare your salad vegetables for grilling by slicing the carrots and green peppers lenghtwise creating long slices. Cut medium size onion rings. Place the vegetables directly on the grill for about five minutes or just until they develop light charring for flavor. Place the romaine lettuce in a salad bowl and add the grilled vegetables on top. Toss the salad and dressing well before serving. Tip: You can speed up dinner preparations by placing all food items on the grill at the same time, assuming you have a large grilling surface. |
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