[ A DOVETAIL GUIDE ]

Winery Picnic

You don't need rolling hills and a tasting room for good wine. Just grab a bottle, find a patch of grass or a quiet rooftop, and settle in for the afternoon. Summer calls for this kind of thing.

Sourdough Baguettes with
Marinated Feta & Caper Berries
Sardines with Harissa Butter
Cheese Assortment
Pickled Garlic
Rose Petal Jam
Calabrian Chile Butter
Homemade Labneh
Smoked Salmon with Caviar and Chive Cream

Bread and wine have been companions forever, sustaining us way beyond just the table. In its simplest form, bread is an everyday miracle—not just sustenance but a symbol of life's necessities and joys. It represents how we connect and care for each other, nourishing both body and soul. Here, it's not just a vessel but designed to pair perfectly with wine, enhancing each sip with its texture and flavor.

As a part of the Dovetails, you'll discover detailed guides to crafting your own sourdough loaf or baguette. This journey is more than just following a recipe; it's about embracing the rhythm of kneading, the patience of rising, and the delight of breaking warm, freshly-baked bread with those we love. Let’s bake something beautiful together.

Learn to bake sourdough with us.

Marinated Feta & Caper Berries:

Elevate feta by marinating it in a blend of olive oil and herbes de Provence.

  • Wine Pairing: A Sauvignon Blanc, with its zesty and crisp acidity, works well to balance the saltiness of the feta and olives.

Sardines with Harissa Butter:

Opt for premium, sustainably-caught sardines complemented by a spicy, homemade harissa butter, adding a kick that contrasts beautifully with the mild cheeses.

  • Wine Pairing: Go for a light, mineral-rich white wine like Albariño. Its slight citrus tang complements the spiciness of the harissa.

Select Cheese Assortment:

Include a well-aged Comté with its deep nutty nuances, a velvety triple crème Brie, and a robust Blue Stilton with its distinctive blue veins and sharp, rich flavors.

  • Aged Comté Wine Pairing: Opt for a medium-bodied Chardonnay. Its rich fruit flavors and subtle oakiness beautifully complement the nutty notes of the Comté.

  • Triple Crème Brie Wine Pairing: A classic pair is Champagne or a crisp Prosecco, whose bubbles cut through the creaminess of the brie.

  • Blue Stilton Wine Pairing: Try a Port wine; its sweetness contrasts wonderfully with the robust flavor of the Stilton.

Pickled Garlic:

Simple Recipe: Quick-pickle garlic by peeling and thinly slicing cloves, then covering them with a mix of vinegar, sugar, and salt. Let them marinate for a few hours. Wine Pairing: Opt for a Riesling or Gewürztraminer, which offer a nice balance to the sharpness of the garlic with their sweetness and acidity.

Rose Petal Jam:

Wine Pairing: A sparkling Rosé complements the floral notes of rose petal jam beautifully, enhancing its luxurious and delicate flavors.

Calabrian Chile Butter:

Simple Recipe: Blend unsalted butter with finely chopped Calabrian chiles and a zest of orange or lemon for a spicy kick. Wine Pairing: Choose a bold Shiraz or Zinfandel that can stand up to the heat of the Calabrian chiles, with fruity notes to balance the citrus zest.

Homemade Labneh:

Simple Recipe: Strain plain yogurt overnight through a cheesecloth to achieve a thick, creamy labneh. Mix in lemon zest and a drizzle of olive oil before serving. Wine Pairing: A crisp Sauvignon Blanc or a dry Chenin Blanc pairs well, cutting through the creaminess of the labneh while complementing its tangy flavor.

Smoked Salmon with Caviar and Chive Cream:

Simple Recipe: Layer smoked salmon on light crackers or blini, top with a teaspoon of caviar, and a dollop of cream mixed with finely chopped chives. Wine Pairing: Go for a classic pairing with Champagne or a good quality Prosecco, which will enhance the luxuriousness of the caviar and the richness of the salmon.

What Goes With What Sauvignon Blanc cuts through salty feta. Albariño handles the spicy sardines. Chardonnay loves aged Comté. Champagne makes everything better, especially Brie and caviar. Port and blue cheese are old friends. Riesling tames pickled garlic. Sparkling rosé matches rose jam. Bold reds like Shiraz stand up to chile heat.

The Point This isn't about perfection. It's about taking time to taste things properly, away from the usual rush. Pack it up, find your spot, and see what happens.