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Meiomi Wines: Perfect for Summer

 SERVE UP THESE WINES WITH CHEESE, SALADS, FISH, CHICKEN OR ALONE 

Article by Grady McGill

Photography by Courtesy of Meiomi Wines and Grady McGill

Usually, a hearty red is my wine of choice, but I have found two new wines that are perfect for the summer: Meiomi Chardonnay and Meiomi Rosé. Meiomi wines are blended from grapes in three of California’s best wine-growing areas: Sonoma, Monterey and Santa Barbara.

The rosé is not too sweet but wonderfully dry. There are notes of strawberry, rose petal and citrus, which I thoroughly enjoyed while watching the Master’s recently. Meiomi is the official wine of the PGA, which makes it even better. If you want to match it with something special, try a vanilla crème fraiche strawberry shortcake. The Chardonnay has hints of citrus apple with notes of tropical fruit, honey and baking spices. The end result is a full flavor that will go perfectly with grilled fish, fruit and salads. A good way to enjoy the Meiomi Chardonnay is with a grilled cheese sandwich. Just like the blending of the California grapes in Meiomi’s Chardonnay, the melding of cheeses with different melting properties gives the sandwich a special creamy texture — plus a lot of zing! The dash of cinnamon and nutmeg play nicely with the notes of baking spices in the wine. (Recipe below).

I’ve had Meiomi’s Cabernet Sauvignon and its Pinot Noir and found both worthy repeated tastings. The cab is full-flavored that is really satisfying. It has aromas of blackberry, boysenberry and bramble along with vanilla. I really loved it with a good juicy steak. I’m not a huge fan of pinot noirs, as a general rule, but I’ll make an exception for this fruity wine with aromas of strawberry, mocha, vanilla and toasty oak. Add blackberry, dark cherry, and boysenberry and you have the complexity that pinot noirs are known for and loved.

Bread and Cheese Sandwich

1/4 lb. Crescenza

1/4 lb. Toma, grated

2 TBS, Ghee (clarified butter)

apple butter (add dash of nutmeg and cinnamon, if needed)

brioche bread, cut thick

Add Ghee or butter to pan. Grill one side of each slice of bread. Flip.

On grilled face of bread slice, spread apple butter and add layer of Toma. Top with crescenza. Add grated tom to second slice. Close and press. Gill until golden brown on both sides. Move to a plant, cut in half. Enjoy!

If you want to know more about Meiomi Wines here is the link below

Meiomi.com