Our Chef de Cuisine, Nadiv Geiger, has prepared a seasonal dish made specially to pair with our Santa Rita Hills Chardonnay.


Santa Rita Hills Chardonnay
Paired With
Grilled Stone Fruit with Toasted Israeli Couscous Salad

Serves 4-6

  • 6 each mixed variety of all the types of ripe summer stonefruit you have available. ie Apricots, nectarines, peaches, pluots, plums, etc.
  • As Needed Neutral Oil – ie grapeseed, safflower, sunflower, rice bran, canola, etc
  • 2 Cups Israeli Pearl Couscous (orzo is a good substitute)
  • 1 each Yellow Onion, medium size, cut small dice
  • 2 each Garlic Cloves, minced
  • 2 Cups Water – I like to use chicken stock or Vegetable Stock to add more flavor
  • ¼ C Olive Oil
  • ½  Tbsp Ground Black Pepper
  • 1 Cup Feta or Cotija Cheese, Crumbled
  • 1 Cup Mixed Olives, Pitted, chopped
  • 4 Stalks Green Onions, chopped
  • ¼ Bunch Parsley, rough chop
  • ¼ Bunch Mint, rough chop
  • 2 each Lemons, Zested and Juiced
  • To Taste Salt
  • As Needed Extra Virgin Olive oil

First Make the Cous Cous

  1. In a small pot heat enough neutral oil to cover the bottom of the pan to medium heat
  2. Add diced onion and saute until translucent (about 2-3 minutes), season with a pinch of salt
  3. Add garlic, and bring the heat up to medium high
  4. Once garlic browns and edges of the onions start to darken (a little charred burnt bits is good!) add the couscous and the ¼ C of olive oil.
  5. Stirring well, toast the cous cous until it is dark brown in color, then add the black pepper
  6. After about 10 seconds the pepper should smell aromatized and you can add in your 2 cups of liquid (water/stock).
    1. CAUTION! This will bubble hard so be careful when adding in the liquid!
  7. Stir well to deglaze/clean the bottom and edges of the pan
  8. Bring to a simmer, and cover with a lid or foil
  9. Turn off and let sit for 15 minutes
  10. Remove the lid and fluff up, set aside to cool to room temp

Next, grill the stone fruit

  1. Cut the stone fruit into quarters, discarding the pits
  2. Preheat your grill to high
  3. Toss stone fruit with neutral oil and salt to coat completely
  4. Grill flesh side down until strong, solid grill marks form
  5. Remove and set aside

Put it all together

  1. In a bowl combine the prepared couscous with: cheese, green onions, olives, lemon zest, parsley, mint and a drizzle of evoo; mix well
    1. The couscous may have stuck together; that’s ok, it will separate during the mixing
  2. Next add the grilled fruit and lemon juice and mix well
  3. Taste for seasoning; add more lemon juice or salt as needed

Plate and Serve!

  1. Plate on a large platter with a deep rim or your favorite salad bowl.
  2. Best served room temp
  3. Finish with more extra virgin olive oil and fresh cracked pepper