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Lighten Up July 4th Fare with Grilled Vegetable and Fish Dishes Paired with California Wines

Celebrate Independence Day with a California Wine Country Twist 


SAN FRANCISCO — Backyard grilling is a Fourth of July tradition all across the U.S., but in California wine country, we like to do things a little differently. Here, firing up the grill for Independence Day calls for a special holiday menu that combines the Golden State’s bounty of farm-to-table produce and California’s world-class wines. Vibrant and healthy dishes like grilled halibut tacos with spicy homemade salsa, and grilled nectarine salad studded with sweet summer corn are colorful and celebratory. These lighter options pave the way so one can enjoy classic Fourth of July activities from hiking and biking to getting out on the water — all mainstays of the California lifestyle. Here are five recipes and wine pairings to help celebrate the Fourth of July in California wine country style.

Grilled Fish TacosAny kind of fish, or even shrimp, works well for these grilled tacos. We especially love Pacific halibut because it’s lean, flaky and easy to grill. Offer the salsa separately so lovers of spicy food can add as much as they like. Pair with California Sauvignon Blanc or rosé. Heirloom Tomato and Feta Salad with Champagne VinaigretteJuicy heirloom tomatoes share the plate with mild, creamy feta cheese and a hint of fresh mint. Pair with California Sauvignon Blanc or Riesling.Grilled Eggplant and Tomato Salad with Parsley Parmesan VinaigretteParsley adds a bright lift of flavor to the smoky grilled eggplant in this Mediterranean-style salad. Versatile and satisfying, this could serve as a main dish or as a side. Pair with California Merlot or Chardonnay. Grilled Peaches Drizzled with Aged Balsamic ReductionSweet, smoky, sharp and creamy, this easy-to-make dessert can also be served cold on a hot summer day. Pair with California Pinot Noir or Viognier.Grilled Nectarine Salad with Arugula, Prosciutto, and CornGrilling heightens the sweetness of California nectarines, peaches and plums, and it lightly caramelizes the fruits’ natural sugars. For this stunning salad, you can use nectarines alone, or a combination of stone fruits. Expecting vegetarian guests? Just omit the prosciutto for equally delicious results. Pair with California Muscat/Moscato or rosé. For more recipes and wine pairing ideas, visit Discover California Wines.


Headshot of Gino DiCaro

Gino DiCaro

Communications Director 916-730-3443