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Outdoor entertaining season has arrived. This summer, prepare some of our favorite recipes paired with your favorite St. Supéry red, white and rosé wines. Secure your summer wine restock with code SUMMER50 when shopping online and enjoy 50% off two-day shipping on 6+ bottles. Let’s raise a glass to gathering with friends and family to share good food and wine together. Cheers!
A perfect starter for your back yard grilling season gathering.
Hummus Ingredients:
1 (15.5 oz) can garbanzo beans (chickpeas)
Pinch of baking soda
1 tbsp extra virgin olive oil, plus more for blending
¼ tsp freshly ground cumin
1 tbsp tahini
2 tsp roasted garlic puree*
2 tbsp lemon juice, plus more to taste
½ tsp sea salt, plus more to taste
Green Olive Tapenade Ingredients:
1 ½ cups pitted Castelvetrano olives, drained
1 bunch each parsley, tarragon, and oregano or marjoram
2 bunches chives
1 tbsp capers, drained
Learn more about Hummus with Green Olive TapenadeGet The Recipe
Grill your favorite vegetables all summer to pair with meat and fish.
INGREDIENTS
For Marinade:
2 cups 50-50 blend of olive oil and grapeseed or other neutral oil
1 tbsp each toasted and coarsely ground cumin, coriander, and caraway seeds
2 tbsp paprika, sweet or smoked
For Vegetables:
Approximately 2 ½ lbs. seasonal vegetables. For summer, we like a mix of zucchini, yellow squash, baby onions, and small fennel bulbs
tsp red chili flakes
1 tbsp dried oregano
1 tbsp each fresh thyme, oregano and parsley, finely chopped
2 garlic cloves, finely grated
Grated zest of 2 lemons
Learn more about Grillling Seasonal VegetablesGet The Recipe
Take advantage of summer’s stone fruit bounty paired with Muscat Canelli.
INGREDIENTS
2 ea Ripe Stone fruit-Peaches, Nectarines, Apricot, or Plums
1 Tbl neutral oil
2 Tbl Honey
¼ tsp Lemon zest
4 oz Ricotta Cheese
DIRECTIONS
1. Blend the ricotta cheese, lemon zest, and honey in a food processor or mixer until light and whipped.
2. Slice the stone fruit in half, remove the pit, and brush with a light coating of oil on both sides.
3. Grill cut side down over a hot grill for a minute, turn a quarter for another minute then flip over.
Learn more about Grilled Stone Fruit with Whipped Honey RicottaGet The Recipe
Choose your favorite red, white, and rosé wines from St. Supéry to pair with all your entertaining needs. Recent favorites:
93 Points – James Suckling | 2019 St. Supéry Dollarhide Elevation “This is smoky and earthy on the nose with aromas of ripe berries, licorice, dark chocolate and pine wood. Pure and creamy with a full body, ripe and sweetish-fruit character and a plush, velvety tannin structure. Creamy. Rich and fruit-forward with a long, savory finish.”
93 Points – Wine Spectator | 2023 St. Supéry Napa Valley Estate Virtu “A lovely, effusive set of tangerine rind, mango and lemon curd flavors mixes with a vibrant core of ruby grapefruit. Offers spice, lemon balm, lemon blossom and green apple accents on a medium, succulent frame, with a drizzle of wildflower honey lingering on the finish. Sémillon and Sauvignon Blanc.”
90 Points – James Suckling | 2024 St. Supéry Napa Valley Estate Rosé “Ripe strawberries and raspberries on the nose, then tangy red cherry flavors on the palate of this medium-bodied, balanced and fruity wine.”
Join St. Supéry for this season’s estate luncheon series featuring The Big Green Egg. Enjoy wine and food pairings prepared entirely on the Big Green Egg kamado grill by our Estate Chef Vince Sanchez. Guests will learn how to pair wine with food in a 3-hour, immersive experience. Join us July – October on select Fridays and Saturdays.
July 24 & 25 – Barbequed Smoked Meats
Join pitmaster Chef Vince Sanchez for a classic summer barbeque! Guests will gain barbecuing tips, how to pair barbequed meats with both white and red wines, and impress your friends and family at your next summer gathering.
August 14 & 15 – Feast of Fowl
Chef Vince Sanchez will create a variety of dishes using duck, guinea hen and quail complementing the latest fall wine releases and estate garden vegetables.
September 4 & 5 – Rustic Ribeye
October 16 & 17 – Gather for Thanksgiving
Learn more about Estate Luncheon Series at St. SupéryLearn More & Reserve
June 24, 2026