Memorial Weekend Hike

| Entertainment | May 23, 2019

by Beth Heiserman, Reyes Winery

This coming Saturday is our Memorial Weekend Hike. Every month, the brunch is seasonal. This week it is red, white and blue inspired. First, I chose the food, and then paired the wines. I will be featuring classic comfort foods (with a twist) and some of our favorite wines. Red, white and blue, or I should say blueberry, can be very inspirational.

I will have a “Red, White and Blueberry Quinoa Salad.” Quinoa is always a favorite when I serve it. Also on the menu are other brunch favorites, like the chicken sausage Hash browns, granola, yogurt, deviled eggs with Rosé Dijon mustard, citrus coffee cake (the recipe was featured last week), blueberry sticky rolls, a puffed pancake, French toast and many other dishes.

The wines that I will be featuring are our 2013 Renaissance by Reyes Sauvignon Blanc, 2016 Rosé of Merlot, 2011 Cabernet Sauvignon and 2010 Merlot. When I think of strawberries, blueberries and apple for the red, white and blue, I think of these wines.

The 2013 Renaissance by Reyes Sauvignon Blanc won bronze in the 2016 Los Angeles International Wine Competition and received 82 points from the Wine Enthusiast Magazine (05/2018 Edition). This wine has aromas of crisp citrus and green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit-forward wine can be appreciated alone or with food. It can be paired with many dishes from goat cheese to sushi. I think the “Red, White, and Blueberry Quinoa Salad” is a perfect match.



For the Salad:
1 cup dry quinoa
16 ounces fresh strawberries, sliced
9 ounces fresh blueberries
2 granny smith apples, chopped
½ cup red onion, diced
2 tablespoons of olive oil
¼ cup 2013 Renaissance by Reyes Sauvignon Blanc
½ cup toasted sliced almonds (honey roasted)
¼ cup fresh mint leaves, julienned

For the Dressing:
2 tablespoons honey (blueberry honey is lighter)
2 tablespoons lime juice
¼ teaspoon salt, kosher
½ teaspoon pepper (I used a peppermill)

Sauté red onion in a 3 ½ quart Dutch oven, let cook for 5-10 minutes until soft, then add 2013 Renaissance by Reyes Sauvignon Blanc.
Add 2 cups of water to pot and boil.
Add quinoa and reduce the heat to a simmer and cover
Cook for 15-20 minutes.
Turn off heat but keep it on the stove.
I use a 2-cup measuring cup to stir together the dressing ingredients; honey, lime juice, salt and pepper.
Prepare all the fruit and mint.
Combine with the quinoa.
Add the almonds and mint.
Pour the dressing over the top, and then toss gently to combine.
Serve with 2013 Renaissance by Reyes Sauvignon Blanc.

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