THE ULTIMATE LATE-SUMMER PATIO PAIRING

When it comes to building unforgettable summer flavors, we love looking to culinary icon Samin Nosrat. Her masterful grasp on the interplay of fat and acid reminds us exactly of what we try to achieve in the cellar: a perfect balance where contrast creates harmony.

Inspired by Samin’s philosophy of balancing rich fats with vibrant, acidic counterpoints, we’ve put a Pacific Northwest spin on a late-summer classic. Our Grilled Peach and Tomato Caprese features juicy, caramelized stone fruit nestled alongside ripe heirloom tomatoes and thick slices of fresh mozzarella, all tossed with peppery wild arugula.

The Lange Twist? Instead of a traditional, smooth store-bought pesto, we top this salad with a rustic, coarsely chopped Walnut-Basil Pesto. The earthiness of the toasted walnuts grounds the sweetness of the grilled peaches, highlighting the beautiful texture and structured finish of our Pinot Gris.

shop pinot gris
Print PDF

Recipe

INGREDIENTS

For the Salad:

  • 3 ripe but firm yellow peaches, halved and pitted

  • 2 large ripe heirloom tomatoes, sliced into thick rounds

  • 8 oz fresh mozzarella cheese, sliced into rounds

  • 2 cups wild arugula or baby greens

  • 1 tablespoon olive oil (for brushing the peaches)

The Walnut-Basil Pesto:

  • 1 cup packed fresh basil leaves

  • 1/4 cup walnuts, toasted

  • 1/2 small garlic clove, minced

  • 1/3 cup extra-virgin olive oil

  • 1 teaspoon fresh lemon juice

  • Flaky sea salt (like Jacobsen Salt Co.) and freshly cracked black pepper

Instructions

Step 1: Make the Rustic Pesto

In a food processor, combine the fresh basil, toasted walnuts, and minced garlic. Pulse a few times until coarsely chopped. While the motor is running on low, slowly drizzle in the extra-virgin olive oil until the mixture comes together but still retains a rustic, textured crunch. Stir in the lemon juice, and season to taste with flaky sea salt and black pepper. Set aside.

Step 2: Grill the Peaches

Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly brush the cut sides of the peach halves with a little olive oil. Place them cut-side down on the hot grates. Grill undisturbed for 3 to 4 minutes, until distinct, dark grill marks form and the peaches begin to soften slightly but hold their shape. Remove from heat and slice each half into thick wedges.

Step 3: Assemble the Dish

On a large, dark, shallow serving platter, scatter your wild arugula. Layer the fresh mozzarella slices, tomato rounds, and warm grilled peach wedges, overlapping them beautifully across the dish to mimic the vibrant layers.

Step 4: The Finishing Touches

Spoon dollops of the rustic walnut-basil pesto generously over the salad, allowing it to rest on the cheese and tomatoes. Finish with a final sprinkle of flaky sea salt and cracked black pepper. Toss gently with large wooden spoons right at the table.

To Serve: Pour a well-chilled glass of the Classique Pinot Gris, gather on the patio, and enjoy the taste of a Willamette Valley summer. Cheers!