July 12, 2015 Bottling Menu



For our first 2015 bottling, our chef went a little wild and south of the equator with a Peruvian menu. But in keeping with summer, the basics were grilled chicken, potato salad, and fresh veggies with dressing. The wine pairing was the first release of our wonderfully aromatic and fruity Siegerrebe, bottled that day.



Pollo a La Brasa (Peruvian Grilled Chicken)

1/3 C. soy sauce
2 T. fresh lime juice
4 large garlic cloves, pressed
2 t. ground cumin
1 t. paprika
1/2 t. cayenne
1 t. fresh ground black pepper
1 t. dried oregano
2 T. oil
4 lb. bone-in chicken thighs, skin removed

Blend all the marinade ingredients.

Combine chicken and marinade in a large sealable bag, remove air, and marinate in a bowl in the refrigerator 12-24 hours.

Grill over medium heat 10 minutes per side, until internal temperature reaches 165F. Remove and let rest a few minutes.

Serves 8-12


Papas a la Huancaina (Peruvian Potato Salad)

2 lb. multi-colored baby potatoes, cut in half
2 T. extra-virgin olive oil
2 cloves garlic, chopped
1 small habanero chili, seeds & veins removed
14 ounces canned unsweetened coconut milk
8 oz. shredded Queso Fresco
2 oz. feta
1 t. turmeric
2 t. salt

Put potatoes in a large saucepan. Cover plus one inch with well salted cold water. Bring to a simmer over high heat and immediately lower heat to medium low. Simmer until just tender but still firm. Drain immediately, then soak and drain several times with cold water.

Heat the olive oil in a small sauce pan saucepan over low heat. Saute the garlic and habanero for 2 minutes until soft.

Add coconut milk, cheeses, turmeric and sauted garlic/chili to a blender. Run several minutes until creamy smooth, stopping and scraping sides several times.

Place the potatoes in a large bowl. Pour in the cheese mixture. Mix well to coat. Transfer to a serving bowl. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Serves 6-8


Solterito (Vegetable Salad)

2 C. frozen shelled edamame
2 C. frozen corn
2 C. ripe tomato, diced and drained a bit
1 ea. green, yellow, red and orange bell pepper, chopped
1/4 C. lime juice
1/4 C. olive oil
1/4 C. fresh mint leaves
1/4 C. cilantro leaves
2 cloves garlic, chopped
1 T. salt
1 t. fresh ground black pepper

Bring a large pot of well salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook another 2 minutes. Drain immediately, then soak and drain several times with cold water.

Add juice, oil, herbs, garlic, salt and pepper to blender. Run several minutes until creamy smooth, stopping and scraping sides several times.

Toss all vegetables and dressing together in a large non-reactive bowl. Refrigerate a couple hours, tossing once or twice.

Serves 10-12


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