Boy do I love my grill! Not only does it provide me with the consummate summertime cooking tool, it also offers me the perfect excuse to postpone completing other (less enjoyable) chores like cutting the grass and cleaning out the basement.

Over the years I have touted the virtues of charcoal over gas grilling, but, regardless of your preference, nothing beats the flavor of outdoor cooking. Whether you’re searing a hunk of red meat, slow roasting a rack of baby backs or smoking a filet of salmon, grilling improves the flavor of just about any food – even vegetables.

That’s right, I said vegetables!

With a little preparation and a lot of imagination, you can coax a whole new palate of flavors out of veggies when you grill them. The key is to be vigilant and cautious because there is a fine line between delicious success and utter disaster. In other words, you need to tend them carefully or you could quickly end up with something more akin to forest fire remnants than grilled vegetables.

But I think it’s worth the risk because grilling these edible plants also creates an added benefit for we wine lovers. The smoky, slightly charred flavors of grilled vegetables add a taste dimension that enables normally delicate plants like…say… green beans and asparagus to pair very well with medium bodied reds and fuller-bodied whites. Say hallelujah!!

So today, brothers and sisters, I’m going to suggest the perfect method to prepare, grill and serve up a platter of lip smacking vegetables that will transport a vegan to gustatory heaven, and make a veggie convert out of the most ardent carnivore. Then I’m going to suggest a couple of excellent wines to wash it all down.

I’m a big fan of the local food movement, and I spend a great deal of time perusing the aisles of our own Capitol Market ‘s outdoor section for fresh produce picked daily by area farmers. Right now, you can find just about any vegetable grown in the northern hemisphere from all manner of peppers, to corn, green beans, squash and, of course, tomatoes.

You may even find the unexpected. Just last week, I purchased zucchini blossoms (for 25 cents each) at the market, stuffed them with a mixture of goat cheese and provolone and sautéed them in some olive oil –spectacular! We ate these lovely, delicate morsels as an appetizer and accompanied them with 2009 Natura Sauvignon Blanc ($11) from Chile.

Zucchini blossoms

Marinated and Grilled Veggies:

1 red and one yellow bell pepper, seeded and cut lengthwise in half
2 peeled zucchinis, two yellow squash, cut lengthwise into half-inch wide rectangles
1 large onion, peeled and cut into quarter inch circles
1 lb. asparagus, bottom two inches cut off spears
2 hot (optional) banana peppers, cut into long strips one inch wide
2 bulbs of fennel, split lengthwise, top two-thirds discarded
2 heads of radicchio (aka red chicory) halved
2 Portobello mushrooms cut in half
4 ounces of shredded mozzarella
3 ounces of extra virgin olive oil
2 talbespoons each of balsamic vinegar and chopped fresh basil
2 teaspoons each of kosher salt, black pepper and minced garlic,

Prepare a marinade by combining and blending the olive oil, minced garlic, balsamic vinegar, salt, pepper and basil

Place veggies in a large bowl and mix, allowing the vegetables to marinate for one hour

Fire up a charcoal or gas grill to medium heat and place the vegetables on the grill surface, being careful not to allow smaller ones to fall into the fire. Turn them regularly to avoid burning

When veggies are limp and tender, arrange them on a plate in layers, sprinkling the cheese in between layers and drizzling olive oil and balsamic vinegar on top. You can also sprinkle additional chopped basil over the top.

Allow the vegetables to come to room temperature and serve by themselves or as an accompaniment to any grilled meat, sausage or fish dish

The great thing about grilled vegetables is their versatility in working with both red and white wines. I think you’ll like how they pair nicely with the 2008 Castle Rock Pinot Noir Carneros ($14) or the 2008 Franciscan Chardonnay ($20).

My short stay in Monterey County was highlighted by several tastings at some of the area’s best wineries. As I mentioned a couple of weeks ago (in my first installment), Monterey is a sea of wine with nine distinct American Viticultural Appellations or AVA’s.

While the county is probably best known for pinot noir and chardonnay, the amazing geographical diversity of the area allows wine makers to plant and vinify a wide variety of grapes. From cabernet sauvignon, merlot and cabernet franc to sauvignon blanc, viognier and riesling, to syrah, zinfandel and petit sirah, you name it and Monterey County probably produces it.

My base of operations in the county was the idyllic coastal village of Carmel By The Sea. Probably better known outside California as the town Clint Eastwood led as mayor some years ago, Carmel is a charming little berg with excellent small inns and restaurants.

Carmel is also adjacent to the world famous Pebble Beach Resort where the US Open Golf tournament was recently completed. As a golfer, I am an accomplished wine drinker.

That is to say, while I’m not very good advancing that little white ball down the fairway and into the hole, I do enjoy (and am very adept at) the après golf scene, particularly the “19th” hole tradition of toasting the game. At about $500 for a round of golf at Pebble Beach, I decided to forego the first 18 holes and , instead, go directly to the clubhouse for the 19th hole toast.

Heller produces more than 15 wines and I actually tasted most of them. In fact, they make petit verdot (one of the blending grapes in Bordeaux) as a single varietal and the 2007 ($25) is a mouthful of wine with tones of chocolate, pepper and dark fruit.

While the 2007 Chardonnay ($24) is an excellent, balanced wine with hints of apricot and citrus, it is the 2008 Chenin Blanc ($25) that captivated me. I was impressed with the full mouth feel and richness of the wine. It also possesses the crispness to not only be a good accompaniment to lighter style seafood and chicken dishes, it also would make a nice aperitif.

The red wines are led by a 2002 Merlot ($30) which tastes more “right bank” Bordeaux than California. It’s amazing the wine is still available for sale and it shows how good merlot can be when it is grown in the appropriate AVA. Full, supple and rich, it still has a life and would go wonderfully well with roast pork tenderloin in a mustard crème sauce.

The 2007 Dancer’s Meritage ($24) is a symphony of flavors with a nice balance of cabernet sauvignon, merlot and other traditional Bordeaux blending grapes adding to the harmony of this silky wine. Smooth around the edges, it would make a nice pairing with grilled veal chops marinated in rosemary, garlic and olive oil.

You might also sample the wines of Bernardus, Cima Colina, Morgan, Estancia, Galante, Paraiso and Mer Soleil – all from Monterey County. Ask your wine retailer about the wines mentioned. Many are available, but you may need to order others online. Simply Google the winery and check out the instructions for online ordering.

Some much wine, so little time!

Before I continue with the tasting notes from my recent trip to California, I want to spend this week telling you about a wine-related event worth attending. The fifth annual “Summer Sipping: Wine and Roses” celebration will take place on Thursday July 15, from 5 to 7 p.m. at the Capitol Market. Proceeds will benefit the Roark-Sullivan Lifeways Center (RSLC) in Charleston.

The RSLC assists individuals experiencing homelessness with services that help them become self-reliant. It is a very special organization with a great group of dedicated employees and volunteers. For the past several years, Capitol Market has been providing the venue for this excellent event. Wouldn’t it be great to help programs like Roark-Sullivan and enjoy good wine and gourmet food, too?

Well, you can!  Join me and other wine lovers sip and enjoy great food for a very worthy cause. The wines will be matched with gourmet appetizers prepared by Capitol Market Food Vendors. In addition, many of the wines featured at the tasting will be available at the Capitol Market Wine Shop for purchase at the event.

Area wine distributors and locally owned Napa Valley winery, Falcor, are donating the wines.  And believe me, there will be exceptional wines available for your sipping pleasure from all over the world.  Tickets for the event can be purchased for $25 by calling 304-414-0109 (est. 20) and using your credit card, or by sending a check to: RSLC, P.O. Box 1707, Charleston, WV, 25326. Tickets may also be purchased at the door.

Hey, and I’ll be there to answer your wine questions and chat about the tasty treats we’re sipping.

I count myself fortunate to have the time and resources to engage my passion for good wine and food. Others in our town, state and nation are not so fortunate. Each day is a challenge for them. Many of our fellow citizens are dealing with debilitating physical, emotional and mental issues that make each day a struggle to survive. Their goal is simply to find food to eat and a place to sleep. Fortunately, there are agencies in our communities that exist solely to assist these people, many of whom are homeless.

RSLC operates the 60-bed Giltinan Center on Leon Sullivan Way (formerly the Charleston Men’s Emergency Shelter) and the 16-bed Twin Cities Center in St. Albans and provides comprehensive services such as healthcare maintenance; substance abuse and mental health assistance; outreach; and transitional and aftercare services. Last year, RSLC constructed and opened a Veterans Transitional Center adjacent to the Giltinan Center that provides services to homeless veterans.

The Roark-Sullivan Lifeways Center and other such organizations exist because of state and federal programs funded by your taxes, and through your generous personal contributions.  Please join me and raise a glass for a great cause!  

 I hope to see you there.