Typically the first wines released are the wines that are best suited for summer. Chardonnays, Sauvignon Blancs and Rosés are wines that don’t require as much ageing or time in the bottle and are designed to show off their fruit and acidity at an earlier age.

Nothing says summer like firing up the grill and throwing on some fresh caught fish or chicken and a handful of fresh vegetables. My favorite vegetables for grilling are asparagus, mushrooms, zucchini, bell peppers, and onions in any combination that you can think of and nothing goes better with fish and chicken than a bottle of Chardonnay or a crisp Sauvignon Blanc except possibly a rich and wonderful Rosé.

Here are a couple of my favorite recipes:

Grilled Salmon with polenta

1 cup polenta

3 ½ cups chicken broth

1 pound boned salmon fillet with skin (maximum 1-inch thick)

Salt and freshly ground pepper

1 cup fresh or frozen corn kernels (thawed, if frozen)

1 (2-ounce) jar diced pimientos, drained

⅓ cup chopped red onion, soaked in ice water for several minutes and drained well

3 tablespoons fresh lime juice

1 tablespoon snipped fresh mint

1 tablespoon light olive oil

1. In a 5 to 6-quart pan, combine polenta and broth. Stir over high heat until mixture boils, then reduce heat and simmer, stirring often, until polenta is smooth to taste, about 15 minutes.
2. Meanwhile, rinse fish and pat dry; cut into 4 equal pieces. Lightly oil salmon and sprinkle lightly with salt and pepper.
3. Grill on medium high heat for about 10 minutes than using two spatulas gently move fish to the coolest part of the grill and turn heat down to low. Cook an additional 4-6 minutes. Remove from grill and check to make sure the fish is cooked thru and still moist.
4. Meanwhile, in a small bowl, mix corn, pimientos, onion, lime juice, and mint.
5. Spoon polenta equally onto plates. Add a piece of salmon to each and garnish with corn relish. Season to taste with salt and pepper, as desired.

Asian Pesto Grilled Chicken on Soy Wilted Greens

4 chicken breasts
1 cup packed cilantro leaves
4 scallions (green onions)
2 cloves garlic
¼ cup soy sauce
2 teaspoons sesame oil, divided use
¼ teaspoon pepper
6 cups bok choy, sliced
1 cup edamane, shelled
1 tablespoon rice vinegar

Marinade

¼ cup pineapple juice reduced by half

½ cup good quality soy sauce

¼ rice vinegar

¼ cup peanut oil

⅛ teaspoon red pepper flakes

Place chicken breasts in a zip-lock bag and add the marinade ingredients, seal and shake well, refrigerate for at least 2hrs or over night.

1.       Place cilantro leaves, scallions, garlic, soy sauce, 2 teaspoons sesame oil and pepper in blender. Whirl until smooth. Remove 2 tablespoons sauce; set aside.

2.       Prepare gas or charcoal grill. Place chicken on grill and cook until almost done, about 3 minutes per side. Brush both sides of chicken liberally with pesto sauce; finish cooking, about one more minute per side.

3.       In large, non-stick skillet over high heat, warm remaining 2 teaspoons sesame oil. Add bok choy and edamane; sauté until wilted. Stir in vinegar and reserved 2 tablespoons soy pesto sauce.

4.       To serve, divide greens among 4 plates. Place chicken breast on each.

Bentley’s has a wide variety of wines that will work well with either of these dishes.  I recommend the following wines:

• Saracina Sauvignon Blanc with the chicken

• Mary Elke Rosé of Pinot Noir with the salmon

• Atresa Chardonnay will work well with either of these dishes

Bon appetit!