Fall may be officially around the corner, but this warm weather says otherwise! Try this seasoned seafood summer dish and enjoy it with a bottle of a refreshing and crisp white wine.

What You’ll Need:

• 1 (8 oz.) package of linguine pasta
• 1 pound fresh shrimp, peeled and deveined
• 1 tbs. olive oil
• ½ cup chicken broth
• ¼ cup 2013 Estate Reserve Sauvignon Blanc
• 1 lemon, juiced
• ½ tsp. lemon zest
• ¼ cup butter
• Salt to taste
• 6 cloves garlic, minced
• 2 tsp. freshly ground black pepper
• 1 tbs. chopped fresh basil
• 3 tbs. chopped fresh parsley

How to Make It:

1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat and simmer until only half of the liquid remains.
3. Mix shrimp, butter, parsley and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir-in the cooked linguine and continue cooking 2 more minutes until well coated.

Serve immediately and enjoy!

This delicious baked salmon dish is a perfect pairing for that white wine you’ve been enjoying this summer. The best part? You’ll only have to part with a little bit of your wine to make it.

What You’ll Need:

• 6, five-ounce salmon fillets
• 4 cloves garlic, minced
• ⅓ cup balsamic vinegar
• 1 tbs. 2012 San Francisco Cup Chardonnay
• 1 tbs. honey
• 4 tsp. dijon mustard
• 1 tbs. chopped fresh oregano
• Salt and pepper to taste

How to Make It:

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
2. While the oven’s getting warmed up, coat a small saucepan with non-stick cooking spray. Add the garlic and cook over medium heat while stirring until soft (about 3 minutes).
3. Mix in Chardonnay, honey, balsamic vinegar, mustard and salt & pepper. Simmer uncovered for about 3 minutes or until slightly thickened.
4. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano.
5. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Bon appetit!

Nothing says California like Zinfandel and tri-tip. Combine these Californian classics with a juicy Zinfandel marinade the next time you fire up the grill for some summertime barbecue.

What You’ll Need:

• 1 cup Zinfandel wine
• 1 cup soy sauce
• ¾ cups water
• ¼ cup canola oil
• ¼ cup red wine vinegar
• 1 tbs dehydrated garlic
• 1 tsp dry mustard
• 2 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground ginger
• 2 tsp parsley flakes

How To Make It:

1. Mix all the ingredients together in a bowl,
2. At least 3 hours before you grill, place tri-tip (or other meat) in a ziplock bag.
3. Add enough marinade into the bag to cover the meat and then some.
4. Refrigerate until 1 hour before serving.
5. Once you fire up the grill, you’re ready to start cooking!

Need a quick way to cool down in this summer heat? Try this red wine slushie recipe that’s sure to rejuvenate you after a hot summer day:

Serves: 10

What You Need:

(2) 12 ounce bags frozen mixed berries (raspberries, blackberries, blueberries)
1 bottle of your favorite Charles B. Mitchell red wine
2 cups ginger ale
2 tablespoons sugar (optional)

How To Make It:

1. Place all the ingredients in a larger blender.
2. Blend until well combined.
3. Pour mixture into a large freezer friendly container and freeze at least 6 hours.
4. Take out of freezer and break ice with a fork.
5. Spoon into wine glasses and enjoy!

If you’ve been to any of our Endless Pizza Nights, you’ll know that nothing goes better with wine than pizza. Wine’s modest acidity is perfectly balanced by the tomato puree in pizza, which is also very acidic. The tannins in wine pair perfectly with cheese and complement the tomato acidity, and both wine and pizza have a harmonious fragrance. All this creates a delectable, mouth-watering combination that you can now recreate at home using Charles’ signature pizza dough recipe.

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Just like Batman needs Robin, the meats you’re grilling at your weekend BBQ need a worthy sidekick. That’s where the Best Damn Potato Salad Ever comes in. Classically made with traditional ingredients, it packs enough zest to feature alongside your meats. Make it for your next BBQ and your guests will be asking you for the secret family recipe.

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If you’ve been looking for a refreshing dish to enjoy in this warm summer weather, look no further. This wonderful fruit salad recipe by Sam Linsell of Drizzle & Dip combines pears with salty cheese and other fresh ingredients to create a savory mix of contrasting flavors. Cap it off by pairing it with a Sauvingnon Blanc and you’ll be in for a real summertime treat.

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