As September arrives, the crisp air and golden hues signal the start of the beloved -ber months. It's the perfect time to take a scenic drive up to Julian, where apple orchards are ripe for picking.
After gathering your fresh apples, why not swing by Vineyard Grant James to enjoy the patio, where the views are as refreshing as the wine?
To celebrate the season, we’ve crafted three delightful pairings that bring together the best of autumn—wine and apples. Whether you’re planning a cozy dinner at home or a special gathering, these pairings will make the most of your harvest.
Appetizer: Apple & Brie Crostini with Rosé
Ingredients:
1 baguette, sliced into 1/2-inch rounds
1-2 tablespoons olive oil
1-2 apples (Granny Smith or Honeycrisp), thinly sliced
8 oz brie cheese, sliced
Honey, for drizzling
Fresh thyme leaves, for garnish
Instructions:
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
Toast the baguette slices in the oven for 8-10 minutes, or until golden brown.
Top each toasted baguette slice with a piece of brie and a slice of apple.
Drizzle with honey and garnish with fresh thyme leaves.
Serve with Vineyard Grant James Rosé, allowing the wine’s light, refreshing notes to balance the richness of the brie and the sweetness of the apple and honey.
Dinner: Pork Chops with Apple Chutney & Sauvignon Blanc
Ingredients:
4 bone-in pork chops
Salt and pepper, to taste
2 tablespoons olive oil
2 apples (Fuji or Gala), peeled, cored, and diced
1/2 cup onion, finely chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Instructions:
Season the pork chops with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side, or until fully cooked. Remove from the skillet and set aside.
In the same skillet, add the diced apples and chopped onion. Sauté until the apples are tender and the onion is translucent, about 5 minutes.
Stir in the apple cider vinegar, brown sugar, cinnamon, ginger, and cloves. Simmer for an additional 10 minutes, or until the mixture thickens to a chutney consistency.
Serve the pork chops topped with apple chutney, paired with Vineyard Grant James Sauvignon Blanc. The wine’s crisp acidity and citrus notes will enhance the savory and sweet flavors of the dish.
Dessert: Apple Crisp with Blush Wine
Ingredients:
4-5 apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup brown sugar
1/2 cup unsalted butter, cold and cut into small pieces
Instructions:
Preheat your oven to 350°F (175°C). In a large bowl, toss the apple slices with lemon juice, granulated sugar, cinnamon, and nutmeg. Pour the mixture into a greased 9x13-inch baking dish.
In another bowl, combine the flour, oats, and brown sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the apples.
Bake for 45-50 minutes, or until the topping is golden brown and the apples are bubbly.
Serve warm with a glass of Vineyard Grant James Blush wine. The light, fruity character of the Blush wine will perfectly complement the warm spices and sweetness of the apple crisp.
As the harvest season approaches, there’s no better time to visit Vineyard Grant James. The vines are heavy with grapes, and the landscape is bathed in autumnal beauty. Join us on the patio, where you can sip, savor, and celebrate the arrival of fall. Whether you’re enjoying a glass of wine or exploring our seasonal pairings, we invite you to embrace the flavors and beauty of autumn with us.
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