Fenaughty Apricots

Visiting vineyard manager, Ron Mansfield, during the summer season is a delicious occasion. Many of the ranches that he manages have stone fruit planted beside the vineyards which fill his packing shed during July through September. I've eaten the best plums, peaches, and pears straight from the vineyard while rattling back to the barn in Ron's truck,  leaving a trail of red dust behind. The Fenaughty ranch has two rogue trees that don't get pruned or sprayed. The broad and broody branches were covered with bright apricots this week. The upside of many of them were marked by the evidence of the hail storm in early May. The fruit was firm, tangy, and full of flavors that mimic those found in Viognier grapes. We grabbed a couple bags and began picking. The experience of tasting fruit with Farmer Ron is grounding. His dedication to ripening tree fruit with perfect balance is admirable to a winemaker. I couldn't wait to get the fruit back to my kitchen and create a meal paired with Viognier.

Fenaughty Apricot Dinner

Chicken apricot skewers on the BBQ

Fennel and apricot slaw

Saffron Rice

Apricot crumble

Selection of Viognier

Grilled chicken and apricot skewers. The cilantro leads flavors
from Viognier to Grenache.

Fennel Apricot Slaw

This is a simple and delicious way to bring wine friendly flavors together in summer months.

Additions:

1/2 head of red cabbage, thinly sliced

2 fennel bulbs, fronds removed, thinly sliced

1 C. diced apricots

4 pieces of cooked bacon, crumbled

Dressing:

1/2 C Mayonaise

1/4 C Red wine vinegar

Fennel Fronds, chopped

2 t sugar

Salt and Pepper to taste

Protocol:

Mix the first four ingredients thoroughly. Then, whisk the dressing in a separate bowl. Toss the dressing over the fennel mixture and refrigerate for 1 hour before serving.

This salad is delicious with Viognier and also could transition to Grenache with the fennel and bacon flavors.