Happy 4th of July, Wine Sisters! “Grilling & Chilling” is the theme this weekend and we plan on digging into all of our favorite summertime treats. Grab your grilling essentials (handy checklist below) and let’s get cookin’!

Stock up

When planning your menu this weekend, don’t forget to pick up a few of our favorite Fourth of July wines that pair deliciously with all of those grilled goodies.

Girl & Dragon Cabernet Sauvignon
Dare to pair this adventurous wine with carne asada and beautifully grilled steaks.

Purple Cowboy Tenacious Red
Pour a glass of wine that pays tribute to the great American cowboy and makes a yummy pair with burgers and ribs.

Middle Sister Forever Cool Merlot
Pair the lush berry flavors of this wine with seared tuna steaks and grilled portobello mushrooms. And make guests smile with her new “Drop of Wisdom” label!

Shop for all of these wines in our online wine shop or let us help you find her near you, just fill out this quick form.  

Light the fire

We’ve been pinning some mouth-watering recipes to our “Fire Up the Grill!” Pinterest board that are making it difficult to decide what to cook! Here are just a few of our latest favorites: 

Grilled Lobster Tails

Skirt Steak Tacos

Grilled Veggie Kebabs

Cool off

Chill out with an ice-cold treat – popsicles! Our expert entertaining Wine Sister, Helen Jane Hearn, recently made these Peach-Vanilla Cream Pops and we can’t wait to whip up a batch or two.

Peach-Vanilla Cream Pops

Ingredients

(makes 8-10 pops)

1/2 cup plus 2 tablespoons sugar

1 vanilla bean, halved lengthwise

4 cups sliced peeled ripe peaches (about 4 medium), or 16 ounces frozen sliced peaches, thawed

1/2 cup chilled heavy whipping cream

1/4 cup Greek-style yogurt

Preparation

Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.

 

 

Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm.

 

Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.