You asked and we listened! Summer is here, and it comes with a fresh and new seasonal Wine Society shipment, full of releases crafted by Winemaker Kale Anderson. This special release is brimming with vibrant selections perfect for sunny days and warm nights. Uncork, relax, and enjoy the exquisite flavors crafted for your summer delight.
| ANNOUNCING OUR NEW SUMMER SHIPMENT! |
We are excited to announce the addition of a summer shipment to our Wine Society, a decision driven by your enthusiastic requests for early access to winemaker Kale Anderson’s latest releases. This exclusive opportunity allows you to be among the first to savor Kale’s new creations, reflecting our commitment to providing you with the finest and most anticipated wines. We understand that flexibility is important, so if you prefer not to receive the summer shipment, you are welcome to opt out. We hope this new addition enhances your experience with Trinitas Cellars and brings you even more enjoyment of our exceptional wines.
We are delighted to offer an additional summer shipment this year. However, we understand that preferences vary, and if you prefer not to receive this new and added shipment, you can easily opt out. Simply log into your account and change your shipment quantities to zero. Alternatively, you can opt out of this shipment via phone at 707-251-1958, text at 707-400-5967, or email. We value your membership and are here to ensure your Wine Society experience is tailored to your liking.
| SAVOR YOUR MOMENT: SUMMER RECIPE PAIRINGS |
Grilled Lemon Herb Shrimp with Avocado Salad – Pair with our 2022 Sauvignon Blanc
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Salt and pepper to taste
For the Avocado Salad:
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
Marinate the Shrimp: In a bowl, combine olive oil, minced garlic, lemon juice, lemon zest, parsley, basil, salt, and pepper.
Add the shrimp to the marinade, toss to coat, and let it sit for at least 15 minutes.
Prepare the Avocado Salad: In a large bowl, combine diced avocados, cherry tomatoes, red onion, cucumber, and cilantro.
Drizzle with lime juice, season with salt and pepper, and gently toss to combine. Set aside.
Grill the Shrimp: Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning). Grill the shrimp for 2-3 minutes on each side, or until they are opaque and cooked through.
Serve: Plate the grilled shrimp alongside the avocado salad.
Enjoy this fresh, vibrant dish with a chilled glass of Trinitas Cellars 2022 Sauvignon Blanc. The citrusy notes and herbaceous flavors of the grilled shrimp complement the crisp, refreshing profile of the Sauvignon Blanc, while the creamy avocado salad adds a delightful contrast. Cheers!
Honey-Balsamic Glazed Pork Ribs with Grilled Pineapple Slaw – Pair with our 2020 Sandy Lane Vineyard Zinfandel or Petite Sirah
Ingredients:
For the Pork Ribs:
- 2 racks of baby back pork ribs (about 4 lbs)
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
For the Grilled Pineapple Slaw:
- 1/2 fresh pineapple, peeled, cored, and cut into rings
- 1/2 small red cabbage, thinly sliced
- 1/2 small green cabbage, thinly sliced
- 1 large carrot, grated
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Prepare the Ribs: Preheat your oven to 300°F (150°C). In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, black pepper, salt, and cayenne pepper. Remove the thin membrane from the back of the ribs for more tender meat. Rub the spice mixture evenly over both sides of the ribs. Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender.
Prepare the Honey-Balsamic Glaze: In a small saucepan, combine the honey, balsamic vinegar, and minced garlic. Bring to a simmer over medium heat and cook for about 5-7 minutes, or until the glaze has thickened slightly. Remove from heat and set aside.
Grill the Pineapple: Preheat your grill to medium-high heat. Grill the pineapple rings for 2-3 minutes on each side, or until they are slightly charred and caramelized. Remove from the grill and let cool slightly, then chop into bite-sized pieces.
Prepare the Pineapple Slaw: In a large bowl, combine the sliced red cabbage, green cabbage, grated carrot, red bell pepper, and chopped cilantro. Add the grilled pineapple pieces. Drizzle with lime juice and olive oil, then season with salt and pepper to taste. Toss gently to combine. Set aside.
Finish the Ribs: Preheat your grill to medium-high heat. Carefully remove the ribs from the foil and brush them generously with the honey-balsamic glaze. Grill the ribs for 5-7 minutes on each side, basting with additional glaze, until they are caramelized and slightly charred.
Serve: Cut the ribs into individual portions and serve with the grilled pineapple slaw on the side. Enjoy this flavorful, summery dish with a glass of Trinitas Cellars 2020 Sandy Lane Vineyard Petite Sirah and or Zinfandel.
The rich, tangy honey-balsamic glaze on the pork ribs pairs beautifully with the bold, robust profile of our Sandy Lane Vineyard Petite Sirah and Zinfandel, while the fresh, sweet grilled pineapple slaw adds a refreshing and vibrant contrast to the savory ribs. Cheers!
| SUMMER PICK UP PARTIES! |
Napa and SoCal Pick Up Parties
We are thrilled to invite you to our Napa and SoCal summer pick-up parties, where you can enjoy exclusive tastes of our new releases from winemaker Kale Anderson alongside lite gourmet bites. Join us for an afternoon of exceptional wine, delicious food, and wonderful company as we celebrate the season and our latest offerings. We look forward to raising a glass with you!
- Napa: Sunday July 28th, Trinitas Cellars Tasting Room, 4PM to 6PM, 850 Bordeaux Way #1, Napa, CA 94558. Click here for info.
- Irvine: Friday August 2nd, Trinitas Cellars Courtyard 5:30PM to 7PM, 2532 Dupont Dr, Irvine, CA 92612. Email sean@trinitascellars.com to RSVP