The right food in the right basket adds flavor to wine tour
By Theresa Martin
Special to the Pinnacle
Creating the perfect wine taster’s picnic is not too difficult,
and really adds to the wine tour experience.
Finger foods eliminate the need for large plates or flatware,
and packaging them in plastic zip-top bags makes for quick and easy
cleanup at the picnic site. And no bulky containers or dirty dishes
to take home means more time to enjoy beautiful views, good wine
and great company.
The right food in the right basket adds flavor to wine tour
By Theresa Martin
Special to the Pinnacle
Creating the perfect wine taster’s picnic is not too difficult, and really adds to the wine tour experience.
Finger foods eliminate the need for large plates or flatware, and packaging them in plastic zip-top bags makes for quick and easy cleanup at the picnic site. And no bulky containers or dirty dishes to take home means more time to enjoy beautiful views, good wine and great company.
For the basket itself, I prefer the deeper rectangle type, sometimes called a hamper. Instead of handles, I like cut outs in the sides. I find these sturdier and easier to carry. These baskets are large enough to hold everything you’ll need for a great meal, and turned upside down, they make a good table top if there are no picnic tables available.
The key is to keep the menu simple and to get as much use as possible out of every item you bring. When packing the picnic basket, think first in, last out. For example, the last thing you will need is a large plastic garbage bag, so pack that first. Next, pack four frozen water bottles; these act as ice packs and, when melted, water for drinking.
Next, pack your food items. I suggest the following: Tuscan Sandwiches, Tabbouleh Lettuce Bundles, olives, cherry tomatoes, and chocolate brownies, cut in squares and in a plastic container to prevent smashing. Place four more cold bottles of water on top. Tuck in a tablecloth and you’re ready to hit the trail. This lunch should feed four to six adults.
The wineries and vineyards are on private property. Be sure to picnic only in designated areas. If you are not sure, ask the tasting room staff. Be considerate of the owners and other guests by taking your garbage and food scraps home with you. I like to leave the area better for my having passed through it.
Tuscan Sandwich Wedges
1 large 6-9″ round sourdough bread loaf
4 tsp. Pietra Santa Olive Oil
1 tsp. balsamic vinegar
6 large fresh basil leaves
½ lb. thinly sliced salami
¼ lb. sliced provolone cheese
½ lb. thinly sliced ham
2-3 large lettuce leaves
2 tsp. spicy Dijon-style mustard
Freshly ground pepper
Cut the top one-inch from sourdough bread loaf, put aside. Scoop out soft center leaving about one inch on sides and bottoms. (Save for future use to make croutons or bread crumbs.) Drizzle olive oil and balsamic vinegar inside loaf shell. Starting with the basil leaves, layer the salami, provolone cheese, ham and lettuce leaves inside the sour dough bread shell. Grind black pepper over ingredients.
Spread the mustard on the top piece and replace on the loaf. Wrap the entire loaf twice in plastic wrap, and refrigerate. Just before packing, unwrap the plastic from the loaf and slice in six wedges. Rewrap in two layers of plastic wrap and once again in aluminum foil.
Tabbouleh Lettuce Bundle
(Recipe adapted from the Better Homes and Gardens cookbook)
¾ c. bulgur
¾ c. chopped cucumber
½ c. snipped fresh parsley
¼ c. thinly sliced green onion
1 tbsp. snipped fresh mint
3 tbsp. cooking oil
2 tbsp. water, 3 tbsp. lemon juice
¼ tsp. salt
6-8 large lettuce leaves
Place bulgur in a colander; rinse with cold water. In a large bowl combine bulgur, cucumber, parsley, green onion and mint.
In a screw-top jar combine oil, water, lemon juice and salt. Cover and shake. Pour dressing over bulgur mixture, toss well to coat.
Wash and dry lettuce leaves. Using a sharp knife, cut away the thick stem section from each lettuce leaf. Place a large spoonful of the tabbouleh in the center of each lettuce leaf. Fold the bottom half way over the tabbouleh and then the sides. Then roll, securing the bundle with a toothpick. Wrap in plastic wrap or plastic zip-top bag. Chill up to 24 hours.
