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Wine & Grilling Guide

Delicious Recipes From

We've teamed up with the folks at Weber© Grills and paired our wines with some of their best recipes. Take your taste buds on an adventure of various foods & flavors. It’s time to get grilling and #findyourline

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chickenslider

Chicken Popeye Sliders with Mozzarella and Pesto

Pair with Line 39 Cabernet Sauvignon

Chicken:

  • 1¾ pounds ground chicken thigh meat
  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • ¼ cup fine dried bread crumbs
  • ¼ cup finely chopped yellow onion
  • 2 tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 2 garlic cloves, minced
  • ½ tsp freshly ground black pepper
  • 2 medium red bell peppers
  • Extra-virgin olive oil
  • 12 slices mozzarella cheese, trimmed roughly to size of sliders
  • 12 slider buns, split
  • Store-bought pesto
  1. In a medium bowl mix together the patty ingredients with your hands. Gently shape the mixture into 12 patties of equal size and about ½ inch thick(about the size of the buns). Refrigerate the patties until ready to grill.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Brush the cooking grates clean. Grill the bell peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stem, and seeds, then cut each pepper lengthwise into 6 equal strips.
  4. Brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until fully cooked (165°F), 8 to 10 minutes,turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down,over direct heat.
  5. Build a slider on each bun with a patty, a thin layer of pesto, and a bell pepper strip.

Serve warm. Serves 4

spareribs

Spareribs with Apple Barbecue Sauce

Pair with Line 39 Pinor Noir

Rub:

  • 3 tbsp kosher salt
  • 2 tbsp ancho chile powder
  • 2 tbsp packed light brown sugar
  • 2 tbsp garlic powder
  • 1 tbsp ground cumin
  • 2 tsp freshly ground black pepper

Ingredients:

  • 4 racks spareribs, each 2 ½ to 3 ½ pounds
  • ¾ cup unsweetened apple juice
  • ¼ cup cider vinegar

Sauce:

  • 2 tbsp olive oil, divided
  • 1 large onion, sliced very thin
  • ½ tsp kosher salt, divided
  • 1 (8 oz) container sliced button mushrooms
  • 3 tbsp grated Cotija or Parmigiano-Reggiano© cheese
  • ¾ tsp prepared chili powder
  • ¼ tsp chipotle chile powder
  • 4 ears corn, husked
  1. Prepare the smoker for indirect cooking with very low heat (225° to 250°F).
  2. In a bowl combine the rub ingredients. Put a rack of the ribs, meaty side up, on a cutting board. Following the line of fat that separates the meaty ribs from the tougher tips at the base of each rack, cut off the tips. Turn the rack over and cut off the flaps of meat attached in the center of the rack and that hang below the shorter end of the ribs. Slide the tip of a dinner knife under the membrane covering the back of the rack. Lift and loosen it, then grab a corner with a paper towel and pull it off. Repeat with the remaining 3 racks. Season the spareribs all over with the rub, putting more of it on the meaty side and pressing it into the meat.
  3. In a small spray bottle combine the apple juice and cider vinegar.
  4. Add 2 large handfuls hickory wood chunks to the charcoal. Brush the cooking grates clean. Smoke the rib racks, bone side down, over indirect very low heat, with the lid closed, until the meat has shrunk back from the bones at least 1/2 inch, 4 to 5 hours. After each hour, add another handful hickory chunks to the charcoal (until you have added 5 handfuls total), and spray the ribs on both sides with the apple juice mixture.
  5. In a medium saucepan over medium heat on the stove, combine all the sauce ingredients and bring to a simmer. Reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally. Remove the pan from the heat.
  6. When the spareribs are ready, remove them from the smoker. Close the lid of the smoker to maintain the heat. Brush the racks on both sides with some of the sauce and wrap each rack in heavy-duty aluminum foil. Return the foil-wrapped racks to the smoker, stacking them on the top cooking grate. Continue to cook over indirect very low heat, with the lid closed, until the meat is tender enough to tear with your fingers, 45 minutes to 1 hour.
  7. Remove the spareribs from the smoker, unwrap, and lightly brush the racks on both sides with sauce again. Cut the racks into individual ribs.

Serve warm with the remaining sauce on the side. Serves 8 to 10

grilledpizza

Grilled Pizza with Sausage and Peppers

Pair with Line 39 Merlot

Ingredients:

  • 2 balls prepared pizza dough, each about 1 pound
  • 1 tbsp extra-virgin olive oil
  • 1 medium red or green bell pepper, cut into ¼-inch-wide strips
  • ½ small yellow onion, thinly sliced
  • 8 oz sweet or hot fresh Italian sausages, removed from casings
  • Unbleached all-purpose flour
  • 1 can (8 oz) tomato sauce
  • ¼ cup thinly sliced black olives
  • 2 tbsp finely chopped fresh Italian parsley leaves
  • 1 tbsp finely chopped fresh thyme leaves
  • 2 tsp finely chopped fresh rosemary leaves
  • 1 ½ cups shredded mozzarella cheese (about 5 ½ oz)
  1. Remove the balls of dough from the refrigerator, if necessary, about 1 hour before grilling so the dough will be easier to roll.
  2. In a large skillet over medium-high heat, warm the oil. Add the bell pepper and onion and cook until softened but not browned, about 3 minutes, stirring occasionally. Remove the vegetables from the skillet and set aside. Add the sausage to the same skillet, breaking it into medium-sized pieces. Cook over medium-high heat until lightly browned and fully cooked, about 3 minutes, stirring occasionally and breaking the sausage into smaller pieces. Remove the skillet from the heat and let the sausage cool in the skillet.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Preheat a pizza stone for at least 15 minutes, following the manufacturer’s instructions.
    Using a rolling pin on a lightly floured work surface, roll out a ball of dough into a roundabout 12 inches in diameter and ⅓ inch thick. (If the dough shrinks back, cover it with a kitchen towel, let it rest for 5 minutes, and then continue rolling.) Set the first round aside and roll out the second ball the same way.
  4. Dust a pizza peel or rimless sheet pan with flour and carefully transfer the first round of dough to the peel or pan. Spread ½ cup of the sauce evenly over the dough, leaving a ½-inch border uncovered. Scatter half each of the sausage, the pepper-and-onion mixture, the olives, and the parsley, thyme, and rosemary over the sauce. Finish by scattering half of the cheese evenly over the top.
  5. Slide your first pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 9 to 11 minutes. Using the peel or a large spatula, transfer the pizza to a cutting board and let rest for a few minutes. Cut into wedges and serve warm. Repeat steps 5 and 6 with the second dough round and the remaining sauce and toppings.

Serves 6 to 8

steakkabobs

Steak and Tomato Kabobs with Avocado Sauce

Pair with Line 39 Petite Sirah

Sauce:

  • 1 Hass avocado
  • 2-inch piece English cucumber, peeled and roughly chopped
  • ¼ cup sour cream
  • ¼ cup sliced scallions
  • ¼ cup chopped fresh dill
  • Juice of 1 lime
  • About ⅛ tsp hot-pepper sauce
  • Kosher salt

Rub:

  • 1 tsp minced garlic
  • 1 tsp mustard powder
  • 1 tsp pure chile powder
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin ½ tsp kosher salt

Ingredients:

  • 2 pounds top sirloin, about 1¼ inches thick, trimmed of excess fat, cut into 1¼-inch cubes
  • 24 cherry tomatoes
  • Vegetable oil
  1. In a food processor or blender combine the avocado, cucumber, sour cream, scallions, dill, and lime juice and process until smooth. Stir in the hot-pepper sauce, adjusting the amount to your taste, and then season with salt. Pour the sauce into a bowl, cover, and refrigerate. Bring to room temperature before serving.
  2. Have ready metal or bamboo skewers. If using bamboo, soak in water for at least 30 minutes.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. In a small bowl combine all the rub ingredients and mix well. Season the meat cubes with the rub, coating them evenly. Thread the meat onto the skewers, alternating them with the tomatoes. Lightly brush the skewers with oil.
  5. Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the meat is cooked to your desired doneness, about 8 minutes for medium rare, turning occasionally. Remove from the grill.

Serve the kabobs warm with the sauce. Serves 4

strawberries

Fire-Roasted Strawberries

Pair with Line 39 Excursion Red Blend

Ingredients:

  • 2 pints large strawberries (20 to 24 berries)
  • ¼ cup granulated sugar
  • ¼ cup orange-flavored liqueur, or 2 tbsp water and 1 tbsp fresh lemon juice
  • ½ tsp vanilla extract
  • 1 tbsp unsalted butter, softened
  • Vanilla ice cream
  1. Hull the strawberries, then trim the stem end of each berry so it is flat. In a medium bowl combine the berries, sugar, liqueur, and vanilla and toss to coat evenly.
  2. Generously coat the bottom and sides of a grill-proof 8-inch-square baking pan (or disposable foil pan) with the butter. The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to support one another gently as they begin to soften).
  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Remove the berries from the bowl and stand them in a single layer, flat side down and almost touching, in the prepared pan. Pour any liquid remaining in the bottom of the bowl evenly over the berries. Brush the cooking grates clean. Place the pan over direct high heat and grill, with the lid closed, until the liquid in the pan is bubbling and the berries are beginning to slump, 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch the berries before they collapse.
  5. Remove the pan from the grill and spoon the pan juices over the berries to moisten them. Let cool for 5 minutes, then carefully cut the berries into quarters or leave whole. Scoop ice cream into individual dessert bowls and spoon the berries and juices over the ice cream.

Serve right away. Serves 6 to 8

swordfishsteak

Marinade:

  • ¼cup extra-virgin olive oil
  • Juice of 4 limes
  • 2 tbsp light rum
  • 2 tbsp soy sauce
  • ¼tsp ground cloves
  • ¼tsp freshly ground black pepper
  • 4 swordfish steaks, each 7 to 8 oz and about 1 inch thick

Salsa:

  • 1 mango, about 1 pound, peeled and cut into ½-inch dice
  • 2 tsp thinly sliced scallions (white part only)
  • 1 jalapeño chile pepper, seeded and finely chopped
  • 1 tbsp finely chopped fresh basil leaves
  • 1 tsp fresh lime juice
  1. In a large, wide bowl whisk together the marinade ingredients. Add the swordfish steaks to the bowl and turn to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours, turning the swordfish once.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. In a medium bowl combine all the salsa ingredients and mix gently. Set aside.
  4. Remove the steaks from the bowl and pour the marinade into a small saucepan. Place the pan over medium-high heat on the stove, bring to a rolling boil, then remove from the heat.
  5. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed, until just opaque in the center but still juicy, 10 to 12 minutes, turning and brushing once with the boiled marinade. Remove from the grill.

Serve the steaks warm with the salsa spooned over the top. Serves 4

chickentacos

Beef-Marinated Chicken Tacos

Pair with Line 39 Pinot Grigio

Marinade:

  • 1 cup dark Mexican beer
  • 2 tbsp toasted sesame oil
  • 1 tbsp finely chopped garlic
  • 1 tspdried oregano
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground cayenne pepper

Ingredients:

  • 6 boneless, skinless chicken thighs, each about 4 oz
  • 2 Hass avocados
  • 1 tbsp fresh lime juice
  • ¼ tsp kosher salt
  • 6 flour or corn tortillas (6 to 7 inches)
  • ¼ cup crumbled queso fresco or feta (optional)
  • ¼ cup roughly chopped fresh cilantro leaves (optional)
  • Lime wedges
  1. In a small bowl whisk together all the marinade ingredients. Place the thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
  2. Scoop the avocado flesh into a bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, pressing the wrap directly onto the surface of the guacamole to prevent browning, and refrigerate until about 1 hour before serving.
  3. Preheat the grill for direct cooking over high heat (450° to 550°F).
  4. Brush the cooking grates clean. Remove the thighs from the bag and discard the marinade. Grill the thighs over direct high heat, with the lid closed, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. During the last 1 minute of grilling time, warm the tortillas over direct heat, turning once. Remove the chicken and tortillas from the grill. Let the chicken rest for 3 to 5 minutes. Wrap the tortillas in foil to keep warm.
  5. Cut the chicken across the grain into thin strips. Pile the chicken strips on the tortillas and top the chicken with the guacamole, a sprinkle of queso fresco, and some cilantro.

Fold and serve right away with the lime wedges alongside. Serves 4 to 6

corncob

Mexican-Style Corn on the Cob

Pair with Line 39 Chardonnay

Spread:

  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp fresh
  • lime juice

Toppings:

  • 3 tbsp grated Cotija or Parmigiano-Reggiano® cheese
  • ¾ tsp prepared chili powder
  • ¼ tsp chipotle chile powder

Ingredients:

  • 4 ears corn, husked
  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  2. In a small bowl combine all the spread ingredients and mix well. In a second small bowl combine all the topping ingredients and mix well.
  3. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, until the kernels are browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill.
  4. Smear the spread all over the corn and then season evenly with the topping.

Serve immediately. Serves 4

© 2017 Weber-Stephen Products LLC. Recipe from Weber’s Greatest Hits™ by Jamie Purviance. Used with permission. Weber, the kettle configuration, the kettle silhouette and Q configuration are registered trademarks of Weber-Stephen Products LLC. Used with permission. All rights reserved