Chef Derick has taken the guesswork out of menu planning for your next summer barbecue. Just in time for the 4th of July, he has curated an exceptional menu that will be sure to wow your guests. Featuring a broad range of white and red wines, he made sure to have something for every palate. Explore his ideal menu below.
Appetizers
2022 Sauvignon Blanc
Chef Derick recommends serving the crab cakes with a crisp, fresh white wine like B Cellars Sauvignon Blanc. The bright acidity in the wine delicately balances the creamy aioli and rich crab. The citrus notes in both elements complement and elevate one another in perfect harmony.
2023 Rosé
Chef Derick recommends pairing our Rosé with this refreshing summer salad. This bite helps to amplify the wine’s aromatics of strawberries and watermelon. The acidity in the Rosé also helps to temper the spice of the dressing.
2023 Blend 23
Chef Derick recommends serving his Heirloom Peach appetizer with B Cellars Blend 23. The crisp Sauvignon Blanc in the blend helps accentuate the peaches, while the goat cheese plays with the richness of the Chardonnay in the mid-palate.
Entrées and Sides
2022 Nightwing Vineyard Pinot Noir
Pair this side dish with one of Chef’s rib recipes, and you will surely be a hit at the next neighborhood barbecue. The Nightwing and Brown Ranch Pinot Noir would go great with this potato salad. A nice zing from the vinaigrette and fat from the bacon help bring out the balanced acid and fruit in the wine.
2021 Monte Rosso Vineyard Zinfandel
Chef Derick Kuntz created this recipe specifically for B Cellars Zinfandel. The ribs are a perfect partner to this wine, helping to soften the tannins while accentuating the vibrant, dark fruit.
2021 Star Vineyard Cabernet Sauvignon
Chef Derick Kuntz’s sliders are the most requested food item from guests at B Cellars. This versatile recipe works well with many of our red wines, especially Cabernet Sauvignon.
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