If summer was distilled in a bottle, it'd surely taste like our PinoTrio. It characteristically has notable stone fruit notes, especially sun-ripened nectarines. We love it when a chutney recipe calls for a good splash of wine and even more when the seasonality of the ingredients emphasizes the wine's nature. We recommend your first step in prep is to open the bottle and pour yourself a glass!
INGREDIENTS
• 2 Nectarines or Peaches, diced
• 1 Shallot, minced
• 1 Garlic Clove, minced
• ½ c Sugar
• ¼ c PinoTrio
• ½ c Champagne Vinegar
• 1 tbsp, Butter
• Salt, to taste
Serves 4
WINE PAIRING
2022 PinoTrio, Anderson Valley
INSTRUCTIONS
- Melt butter in a large saucepan and sauté the shallot until translucent and aromatic. Add the garlic and cook for another minute. Then add the diced stone fruit and sauté for 2 minutes on medium heat.
- Add the wine and reduce it by half, then add the sugar and vinegar. Reduce until the liquid is a syrupy consistency, but not so much that the fruit completely breaks down. Season to taste with salt.
- This chutney should be fresh, bright, and zippy (just like the wine) and is exceptional when served as a bruschetta with fresh Laychee or over grilled pork chops.
