Jorge Hernandez, a passionate wine dducator since 1983, and currently Director of Corporate Education and Training at WJ Deutsch and Sons has put together just what KDHamptons readers need to sip and serve HobNob Wines this summer. Sip HobNob at local hotspots including:  75 Main, Nello’s, Bobby Vans, New Paradise Café or pick up a bottle at Zabis Wine & Liquor, Sag Harbor Liquor Store, Depetris Liquors, McNamara Liquors and many more.

Summer entertaining season is in full swing in August so take advantage of the warm weather by getting together with family, friends, and cork some HobNob wines. Simplicity can be the key to a great party, and the subtle touch of a perfect wine pairing will impress your guests and allow you to join in the fun too! 

 *KDH asked HobNob to share some ideas for perfect pairing ideas from cocktail hour until the last bite! Here are the delicious details so get cookin!

 HobNob Chardonnay & Grilled Shrimp with Fruit Spears: This is the to-die-for appetizer of the summer: alternate shrimp with pineapple, slices of peach and red or black plum on rosemary branches, brush sparingly with good, fruity EVOO. Grind salt and fresh pepper lightly over spears, grill et voila! Paired with the cold crispness of HobNob Chardonnay, this will send fireworks to the palate. Don’t feel so adventurous? Try a fruit salad with tossed rosemary.

HobNob Shiraz & Grilled Chicken in BBQ Sauce with Chocolate & Red Pepper Flakes: A surprisingly easy dish, with a hint of surprise. Slowly warm your BBQ sauce, add a square of dark chocolate, and a pinch of red pepper flakes. This innovative BBQ sauce is the ultimate dinner pairing with HobNob’s Shiraz. The sweet and spicy traits will be brought to life by the tannic qualities in the wine. By the end of the meal, your guests will be begging for the secrets in the sauce along with a bottle of HobNob Shiraz for the road.

HobNob Cabernet Sauvignon & Poached Pears: A unique dessert pairing always keeps the party going…Mix it up with pears poached in HobNob’s Cabernet Sauvignon. Poach your pears in Cabernet Sauvignon and seat them upright in a creamy ricotta cheese drizzling them in reduced Cabernet Sauvignon. Pop in the refrigerator for a quick chill, and just before serving, sprinkle with warm toasted pignoli nuts. This sophisticated, and tasty dessert will leave your guests mesmerized.

*For more info and additional locations: www.hobnobwines.com