As we approach the last sunset of summer where rosé is replaced with big reds, gin and tonics tossed aside for scotch on the rocks, I would like to take the time to reflect on another glorious summer of great food (sometimes), friends and of course wine.

I’d like to know who said you need get in shape for summer? I can get in shape but it only lasts for about two weeks tops. The culprit tends to be my atrocious food choices on the weekends when I’m at parties and barbecues. To think of all the mediocre well-done burgers and grilled hot dogs I’ve consumed, followed by numerous portions of mayonnaise-laced salads. BBQ’s that end with me sprinkling antacid pills on my ice cream and booking an appointment with my cardiologist are never good. Light and fresh is hardly the call of the day for summer BBQ’s.

Of course there were also some stellar meals during my summer sojourn that rose above the quality of my college cafeteria. Namely recipes made by my chef-friend and recipe contributor Dave Repp. But what do we pair with the cornucopia of BBQ foods soaking through our paper plates besides cheap light beer and corona? Ah yes…wine! Rosé, Albarino, Godello, Pinot Gris, Verdejo, Vinho Verde, Gruner Veltliner and Torrantes to name a few. So many great whites to try during the hot summer months. I hope everyone has taken advantage and has tried some of these beautifully floral, refreshing wines. If you’ve had a death grip on your bottle of Santa Margherita Pinot Grigio or Oyster Bay Sauvignon Blanc…I just want to say that it’s ok to let go of those bottles, they will be waiting for you with open corks when you come back from your exploratory tasting of the great—alternative whites of the world.

One of the great joys I have as a wine store owner besides getting to drink wine everyday, is to discover great grapes that are made by small producers that are inexpensive. I have to taste a lot of—let’s just say wines of questionable aromas, flavors and pedigrees—so when I do stumble upon a great wine, and, in this case an adventurous white, I get very excited and I think, “How can I share this with the public?” Oh, yeah…I can do a tasting at the store and share it with my customers.

So here we are at the end of summer. Wear all the white you want for another weekend, press your salmon colored shorts, and shine up that penny for those well broken-in loafers worn without socks all summer and starting to emit questionable odors. Only one more weekend of entertaining the kids 24/7. It’s definitely time to drink some adventurous whites and get your party-on. So where ever you find yourself this weekend make sure to stop in to the local wine shop and ask for the aforementioned grapes.

August is a quiet month so I’d be more than happy to sit down at the wine bar and chat about these adventurous whites from around the world.

Now, as you know it is time for Chef Dave Repp of Splash Restaurant in Westport to unleash his crazy-delicious Labor Day weekend recipe. Don’t miss out on this…just make it!

ALOTE LOCO (crazy corn)
6 local corns on cob
1 squeeze bottle of Sriracha hot sauce (available at all Asian markets)
½ cup fresh parmesan grated
3 limes cut in half
½ cup mayonnaise

Light the grill

Peel the husks on the corn down to the base

Using a clean towel rub off the hairs and pull the husks back up

Soak the corn in cold water for 15 minutes remove and place on the grill

Rotate the corn every few minutes until steamed inside

Hold the corn by the base and remove the husks

Using a pastry brush paint on the mayonnaise

Squeeze the sriracha sauce in squiggly line down the corn in three spots

Sprinkle on the cheese, squeeze the lime all over

SUMMER GAZPACHO WITH SOUR CREAM
2 lbs of ripe tomatoes
½ lbs white bread diced (to thicken the soup)
1 red bell pepper seeded and chopped
1 cucumber, peeled seeded, chopped
1 red onion chopped
¼ cup sherry vinegar
¼ cup olive oil
1tbls garlic chopped
1tsp ground cumin
1 tsp smoked paprika
1 cup water

Cut the tomatoes in half and squeeze out the seeds

Working in 4 batches place a fourth of all ingredients in a blender and puree

Transfer to a bowl and let sit for 2 hours

Pour the mix through a medium strainer

Add salt and pepper and serve with sour cream and crusty bread

FLANK STEAK WITH CHIMICHURRI RUB AND PARSLEY VINAIGRETTE

1 lbs flank steak trimmed

Chimichurri rub
Mix 2 Tbls of each
Dried oregano
Dried parsley
Dried thyme
Kosher salt

Add
1 tsp fresh ground pepper
1tbls smoked paprika
1 tsp crushed red pepper
¼ cup olive oil

Mix all the ingredients to form a paste

PARSLEY VINAGRETTE
1/4cup extra virgin olive oil
1tsp garlic minced
1/4 cup Italian parsley
1Tbls onion diced
Juice from 1 lemon
2 Tbls sherry vinegar
Salt pepper to taste

Place parsley and sherry vinegar in a blender and puree

Mix all ingredients and let sit for 1 hour

Take some of the chimichurri paste and rub it all over the flank steak

Grill the steak to the desired temperature and let rest for 5 minutes

Using a sharp knife slice the steak as thin as possible and arrange on a platter

Drizzle with the vinaigrette

Have fun…be safe,

John