Callie Collection Presents the Wine for Summer 2017! + a Food Recipe that Pairs Perfectly !

Summer is the time for light dishes for meals and also for amazing wines to sip with those light dishes.  Callie Collection Wines is a great brand to share with friends and family with 3 varietals to try out: Chardonnay, Fresh Red Blend and also Pinot Grigio.

Fresh Red Blend


Disclosure: The brand provided me with two wines for me to test out. This post is about the Pinot Grigio




I would recommend this Pinot Grigio for just about anything you are cooking this summer. It’s light with bright flavors and super-easy to sip. To me, this wine tastes like early summer, when you want to sit around with friends watching the sun go down.  The easy-to-use resealable cork makes this wine and the entire Callie Collection of wines, worth buying because storing any remaining wine after it’s been opened is a snap! It’s definitely a winner varietal in my house!





Refreshing and delicious, Callie Collection’s Summer Pea Tartine recipe is an easy-to-create, satisfying dish that will keep your taste buds happy and cool wherever you are. Whether going to a bbq, a  boat party or out on a picnic, the Pea Tartine is fast, easy and very tasty.

The Callie Collection Pinot Grigio is the perfect pour to accompany the dish, with ripe melon, mineral and citrus flavors – a refreshing way to enjoy the warm weather.



Callie Collection Wines Summer Pea Tartine Recipe


· 2 tablespoons olive oil
· 1 loaf sourdough, sliced into 8 ½” thick slices
· 8 ounces whole milk ricotta
· 8 ounces feta
· Zest and juice of one lemon (about 1 teaspoon zest and 1 tablespoon juice)
· ½ teaspoon salt
· 1 cup fresh peas, cooked
· 4 small radishes, thinly sliced
· ¼ cup fresh mint, small leaves only (or torn large leaves)
· Zest of one lemon
· 1 tablespoon flaky salt (such as maldon salt)
· Optional: 4 pieces bacon, cooked and broken into small pieces
· Using a pastry brush, brush both sides of each bread slice lightly with olive oil.
Grill the bread on a grill pan or on an actual grill.
If using a grill, watch your bread carefully as it can burn quickly.
Remove bread or set aside.
· Add ricotta, feta, lemon zest, lemon juice and salt to the bowl of or a food processor.
Process until smooth, about 30-45 seconds.
· Using a spoon, spread 1-2 tablespoons of the ricotta mixture onto each bread slice.
Top with 1 tablespoon peas, 4-5 radish slices, 5-6 pieces of mint, a sprinkling of lemon zest and a dash of maldon salt.
Serve immediately and pair with a glass of Callie Collection Pinot Grigio.


You can find out more about The Callie Collection below on their website :

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