10% of all your June purchases will go to the OTHA —a non profit dedicated to finding temporary housing for women and children in need. 5% of all memberships from June-end of the year will also go to the OTHA
Give Dad the gift of a membership. All CA state orders placed today 6/16 by 12pm have guaranteed Saturday delivery.
It’s no secret, we’ve been singing the Produttori di Manduria AKA praises for years now. It’s our year round rosati, but hits especially well on a warm day. This plush, lush, pomegranate , minty rosato will stand up well to the BBQ chicken, and be ideal for the potao salad recipe below.
I will be dreaming of dry rubbed chicken wings + AKA rose tonight when I go to bed.
For the more serious drinker, or the rose’ doubters out there, the Cantine del Notaio Aglianico Rose’ is like nothing you’ve ever tasted before. Like the famous Rioja Rosados of Spain, this wine is oak aged. No new oak, you won’t catch vanilla on the nose or palate, but you will experience the savory side of rose’. Smokey sage and red cherry, try this rose’ with the grilled sausages (or with everything, but it can definitely stand up to that smokey pork).
Nero d’Avola has a reputation as a bulk wine—mass produced with little nuance—but we’ve done a fair amount of research (tasting) to prove otherwise! The Il Censo Provvido is a serious sipper. Still Nero d’Avola through and thorugh with its earthy black cherry notes, but has a tension (acidity and tannin) that you won’t find in the BevMo Nero d’Avola selections.
The baking spice notes of this wine will be excellent with dry rubbed or BBQ sauced ribs.
We mentioned Graci in our previous newsletter and we’ll mention them again! The 2019 Etna Rosso is 100% Nerello Mascalese and it is bright, light, but certainly doesn’t lack in flavor. Drink it with a slight chill, drink it with the steak, this dude can handle it all.
If by chance you’re making pasta (picnic pasta salad or a classic red sauce), Graci is the one!
Betty Crocker’s 1970s Potato Salad
This is my mother’s recipe. After doing some sleuthing online, I have come to understand that it is every mother’s recipe. For good reason too—it’s easy and 100% comfort food. Online, it goes by the name Southern Style Potato Salad, or Betty Crocker’s Vintage Potato Salad (that one made me laugh. something about a vintage salad that doesn’t sound too appealing). Here’s the deal, dumping various amounts of the ingredients and taste testing is the beauty of this dish. Precision is not necssary and measuring is avoidable. I’ll give you a start with rough ideas of measurements, but feel free to play.
I just made this last weekend, and 6 potatoes and 6 eggs served ~12 people.
lemon juice (at least 1 lemon. I like it tangy)
6 peeled and steamed potatoes
6 hard boiled eggs (or 7, depends on how eggy you’re feeling)
1-1.25c thinly sliced /diced celery
1/2c diced red onion
1/2c relish
yellow mustard
mayonnaise
parsley for garnish
slice/mash the potatoes and eggs (I do a combo of both. I throw the potatoes in a bowl and haphazardly take a small knife to them), add the lemon juice. Add salt and pepper to taste.
throw in everything else. Add mustard and mayo to taste. My only tip is, don’t be shy. You want the condiments to coat all the goodies.
sprinkle parsley on top
dig in with the big mixing spoon.
