Main characteristics of Pinot Grigio

Pinot Grigio: an ideal variety to accompany fresh summer dishes

Summer calls us to share freshness and experience different tastes.
That is why this month we are inspired by a variety whose remote origin is Burgundy, in France, and which finds great expression and richness in our Mendocino soil.. Pinot Grigio or Gris is a mutation of Pinot Noir that is characterized by its compact, homogeneous and small clusters and by the coloration of its skins, which oscillate between gray and gray. the coloration of its skins, which oscillate between gray and pink, which gave rise to its particular name..Trumpeter Reserve Pinot Grigio is a great exponent of this variety and is made entirely from grapes grown in the Uco Valley.
It surprises for its crystalline yellow with greenish and golden hues and its aromas are reminiscent of white fruits and citrus, with a fine touch of anise. It is a fresh and unctuous wine, with an excellent acidity that reveals a frank end of mouth, of very good persistence.. Intensely fruity and young – it has a cellaring potential of 3 years – it is an ideal wine to harmonize with a variety of salads. it is an ideal wine to harmonize with different salad options. Here we share alternatives to enjoy it in the warm days of this new year. Salmon Salad Rosé Ingredients

  • 2 pink salmon fillets
  • Mixed lettuce or leafy greens
  • 1 cucumber cut in slices
  • 1 avocado cut into cubes
  • 1 cup halved cherry tomatoes
  • 1 lemon (for the dressing and to sprinkle on the salmon)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (cilantro, parsley or dill) for garnish

Instructions

In a preheated oven at 200°C, cook the salmon fillets previously seasoned with salt, pepper and lemon juice to taste for approximately 12-15 minutes, or until the salmon is cooked and flakes easily with a fork.
Meanwhile, prepare the salad ingredients by mixing the lettuce, cucumber, avocado and cherry tomatoes.

The dressing is prepared by squeezing the juice of half a lemon in a small bowl.
Add the olive oil, salt and pepper to taste, mixing well.

Once the salmon is cooked, let it cool for a few minutes.
Then, flake it into smaller pieces and add it to the salad.
Then, drizzle the lemon and olive oil dressing over the salad and toss again to make sure it is well distributed.

The salad can be garnished with chopped fresh herbs, such as cilantro, parsley or dill to enhance the flavors.Creole Salad with Chicken Ingredients

  • 2 cooked and shredded chicken breasts
  • 2 large tomatoes cut in cubes
  • 1 green bell pepper cut into strips
  • 1 red bell pepper cut into strips
  • 2 hard boiled eggs cut in slices
  • Green or black olives (to taste)
  • Lettuce
  • Grated carrot (optional)
  • Fresh chopped parsley
  • Salt and pepper to taste
  • Olive oil
  • Vinegar

Instructions

Cook the chicken breasts in salted water until tender.
Let them cool and then shred them into small pieces.

In a large bowl, mix the shredded chicken, tomatoes, onion, peppers, hard-boiled eggs and olives.
After washing and cutting the lettuce into pieces, place in a large bowl or on individual plates.

The dressing is prepared by mixing the olive oil, vinegar, chopped parsley, salt and pepper to taste in a small bowl, which is poured over the chicken and vegetable mixture and mixed gently so that all the ingredients are impregnated.Place the chicken and vegetable mixture on top of the lettuce bed on the platter or plates.Optionally, grated carrots can be sprinkled on top to add an extra touch of freshness and color.Vegetarian Salad with KaleIngredients

  • 1 bunch of kale, washed and without hard stems
  • 1 cup cooked quinoa
  • 1 cup cooked chickpeas (canned, rinsed and drained)
  • 1 ripe avocado, diced
  • 1/2 cup grated carrots
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup chopped walnuts (optional)
  • For the dressing: 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, salt and pepper to taste.

Instructions

First prepare the kale.
Cut the leaves into small pieces and massage them with your hands for a few minutes to soften them and make them more tender.
It can be done with a little oil to facilitate the process.

In a large bowl, mix the cabbage with the cooked quinoa, chickpeas, avocado, grated carrot, sunflower seeds, raisins or dried cranberries and walnuts.

For the dressing, pour the olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt and pepper in a small bowl and whisk gently until the texture is homogeneous.

Pour the dressing over the salad and mix well so that all the ingredients are evenly coated.
Finally, let the salad rest in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld.

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