Memorial Day is less than a week away and before we know it, the dog days of summer will be upon us.

Odds are high that this season you’ll find us enjoying the great outdoors with our four-legged friends by our side. And when it’s time to relax after all those outdoor activities, you’ll find us with a human treat in our glass: Bar Dog Cabernet Sauvignon.

Bar Dog Cabernet Sauvignon is polished and silky in texture. Beautiful blueberry aromas combine with ripe plum and cocoa flavors, mingling throughout the long, expressive finish. (Shop Bar Dog Cabernet online or find it in a store near you.)

One of our favorite ways to maximize our time outside is by planning a few good, old fashioned barbecues. It’s no coincidence that Bar Dog Cabernet Sauvignon pairs deliciously with grilled favorites like cheese burgers, ribs and Portobello mushrooms. Consider one or a few of the recipes below to accompany a glass of Bar Dog Cabernet at your next cookout.

Heat it Up: Summer Burgers

Whether you’re in the mood for a decadent, cheesy, bacon-y burger or something a little lighter and full of veggies, this list has something for every occasion. Try each of these with a glass of Bar Dog Cabernet for a real treat!

Barbecue Bacon Gouda Burger from Nathan and Christian Make Food

Paleo Burger from Joyful Healthy Eats

Black Bean Burger from We are Parents

Cheesy Salsa Burger from Nutmeg Nanny

Portobello Mushroom Burger from Foodie Crush

Cool it Down: Popsicles!

Time to top off your barbecue with a sweet fruity treat! Try these Peach-Vanilla Cream Pops from our expert entertaining Wine Sister, Helen Jane Hearn.

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.

And one for the Bar Dog in your life: Try this recipe for Peanut Butter Pup-sicles from the Humane Society. (And don’t forget our favorite Bar Dog Biscuits!)

Show them Off: Enter your Pup!

Bar Dog wine is on the hunt for America’s favorite bar dog. Does your pup have what it takes? Send us a photo and prove it.

One grand prize winner will be awarded with Bar Dog-branded goodies and a six-month subscription to Bark Box. Ten runner ups will also receive Bar Dog-branded goodies! Winners pulled July 31, 2018. Get your entries in!

ENTER HERE

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Must be 21 to enter. No purchase necessary. Void where prohibited. Read the full rules.