Crisp. Refreshing. Surprisingly versatile. Ohio-grown Riesling is everything you want in a summer wine—whether you’re lakeside with friends or relaxing on your porch with dinner on the grill.

The Grand River Valley’s cool climate and glacial soils make it an ideal place for growing Riesling grapes. These wines range from dry to sweet, with bright notes of green apple, citrus, peach, and honeysuckle. The balanced acidity makes it the perfect partner for warm-weather fare.

Here are a few easy summer pairings to try with your next bottle of Ohio Riesling:

Grilled Peach and Burrata Salad

Serves: 4
Prep Time: 10 minutes
Cook Time: 5–7 minutes

Ingredients

• 3 ripe but firm peaches, halved and pitted
• 1 tablespoon olive oil
• 6 cups mixed greens (arugula, baby spinach, or spring mix)
• 8 oz burrata cheese (2 small balls or 1 large, torn into pieces)
• ¼ cup toasted pine nuts or slivered almonds (optional)
• ¼ cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze (or reduction)
• Salt and freshly cracked black pepper, to taste

Directions

1. Preheat Grill (or Grill Pan): Heat to medium-high. Lightly brush peach halves with olive oil.
2. Grill the Peaches: Place peaches cut side down on the grill. Grill for 2–3 minutes per side, until you get nice grill marks and the peaches are slightly softened. Remove and let cool slightly, then slice.
3. Assemble the Salad: On a large platter or individual plates, lay down the mixed greens. Arrange grilled peach slices and torn burrata on top.
4. Add Toppings: Sprinkle with toasted nuts, basil, and prosciutto if using. Drizzle with balsamic glaze and a bit more olive oil if desired. Finish with salt and cracked pepper.
5. Serve Immediately: Best enjoyed fresh while the peaches are still warm and the burrata is creamy.

Spicy Shrimp Tacos with Mango Salsa

Serves: 4 (makes about 8 tacos)
Prep Time: 20 minutes
Cook Time: 6–8 minute

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (adjust to heat preference)
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• Juice of ½ lime
  
  For the Mango Salsa:
  
• 1 ripe mango, peeled and diced
• ½ red bell pepper, diced
• ¼ small red onion, finely chopped
• 1 small jalapeño, minced (seeds removed for less heat)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Pinch of salt
  
  Taco Fixings:
  
• 8 small corn or flour tortillas
• 1 cup shredded red or green cabbage (or a mix)
• ½ cup sour cream or Greek yogurt
• 1 tablespoon lime juice (for crema)
• Optional: sliced avocado, hot sauce, extra lime wedges

Directions

1. Make the Mango Salsa:

1. In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Season with a pinch of salt. Chill in the fridge while you prepare the shrimp.
   
2. In a bowl, toss shrimp with olive oil, chili powder, paprika, cumin, cayenne, garlic powder, salt, pepper, and lime juice until evenly coated.
   
3. Heat a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Do not overcook. Remove from heat.
   
4. Toast tortillas in a dry skillet or over an open flame for a few seconds on each side until warm and slightly charred.
   
5. Mix sour cream or Greek yogurt with a tablespoon of lime juice and a pinch of salt.
   
6. Layer each tortilla with shredded cabbage, a few shrimp, mango salsa, and a drizzle of lime crema. Top with avocado or hot sauce if desired.

Ohio Cheese & Charcuterie Board

Ingredients

Cheeses (choose 2–3):
Aged Cheddar (sharp, crumbly, nutty)
Local Blue Cheese (creamy, tangy, bold)
Creamy Chèvre (soft goat cheese, fresh and slightly tangy)

Fruits (fresh and/or dried):
Fresh figs, sliced pears, or apple wedges
Grapes or berries
Dried apricots or dates

Meats (choose 2-3):
Salami
Pepperoni
Prosciutto
Capicola

Extras:
Local honey or honeycomb
Toasted nuts (almonds or walnuts)
Artisan crackers or sliced baguette

Optional: fresh herbs like thyme or rosemary for garnish.

To Assemble:

1. Arrange cheeses on a platter, spacing them out for easy slicing.
2. Add clusters of fruit next to each cheese—pair aged cheddar with apples, chèvre with berries, and blue cheese with pears or figs.
3. Drizzle honey directly over chèvre or serve it on the side in a small dish.
4. Add crackers or bread, sprinkle in some toasted nuts, and garnish with herbs.

Peach Galette with Fresh Whipped Cream

Serves: 6–8
Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 35–40 minutes

Ingredients

For the Galette Dough:

• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• 3–4 tablespoons ice water

For the Peach Filling:

• 3–4 ripe peaches, sliced (no need to peel unless desired)
• 2 tablespoons brown sugar
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)
• Pinch of salt
• 1 egg (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling, optional)

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Make the Dough:

1. In a bowl, mix flour, sugar, and salt. Add cold butter and cut it in using a pastry cutter or your fingers until mixture looks like coarse crumbs.
2. Add ice water 1 tablespoon at a time, mixing gently until the dough just comes together.
3. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Make the Peach Filling:

1. In a bowl, gently toss peach slices with sugars, cornstarch, vanilla, cinnamon (if using), and salt. Let sit while you roll out the dough.

Assemble the Galette:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out chilled dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared baking sheet.
3. Arrange the peaches in the center, leaving a 2-inch border. Fold the edges over the peaches, pleating as needed.
4. Brush crust with beaten egg and sprinkle with coarse sugar if using.

Bake:

1. Bake for 35–40 minutes, until the crust is golden and the fruit is bubbly.
2. Cool slightly before serving.

Make the Whipped Cream:

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to serve.

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