Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.




2 cups Sutter Home Chenin Blanc wine
3 cups fresh peaches, peeled and chopped
1 tablespoon jalapeno pepper, seeded and chopped finely
1 whole clove garlic, peeled
1/2 cup good quality mayonnaise
1/2 teaspoon salt
1/4 teaspoon white pepper


1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoons freshly-ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon celery seed
3 cups finely shredded purple cabbage
1/2 cup finely shredded carrots
1 scallion, finely chopped


1 1/2 pounds ground chuck
8 ounces pork cracklins, coarsely chopped
1 tablespoon Worcestershire sauce
1 tablespoon coarse-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Fried onions–

2 large Vidalia onions
1 cup buttermilk
1 cup self-rising flour
1 teaspoon creole seasoning
peanut oil for frying

1 pound thinly sliced country ham
1 pound thinly sliced hoop cheese
3 tablespoons coarse-grain Dijon mustard
6 kaiser rolls, split
peanut oil to oil grill



Place the wine, peaches, jalapeno and garlic in a heavy-bottomed, 3-quart sauce pan over medium heat
on the grill. Simmer gently until most of the wine has cooked out. Remove from the heat and cool.
Chop the garlic clove finely and stir in the mayonnaise, salt and pepper. Keep cool until ready to

In a large mixing bowl, whisk together the olive oil, vinegar, sugar, salt, pepper, mustard and celery
seed. Toss the cabbage, carrots and scallion with the dressing and keep cool until ready to serve.

Mix the pattie ingredients together gently and shape into six, equal-sized patties about the size of
the buns. Make a small indentation in the middle of each pattie. Cover and set aside until ready
to grill.

Peel the onions, cut them into 1/4-inch slices and separate the rings. Toss the rings in a large bowl
with the buttermilk. Place the flour and creole seasoning in a paper bag and toss well. Heat 1-2
inches of oil to 375 degrees Fahrenheit in a large, deep-sided pot. Toss the onion rings in the flour
and fry them a few at the time in the hot oil until golden brown and crisp. Drain them on paper
towels and keep warm until ready to serve.

Fry the country ham slices in the same hot oil as the onion rings until crispy. Drain on paper
towels and keep warm until ready to serve.

Preheat the gas grill to medium-high. When the grill is ready, brush the grill rack with the oil.
Place the patties on the rack, cover, and cook, turning once, until the patties reach medium doneness,
about 5-7 minutes per side. Place the cheese slices on the patties about one minute before the
patties are due to come off. Placet the buns, cut-side down, on the outer edges of the rack to toast
lightly during the last few minutes of grilling.

To assemble the burgers, spread the bottom half of the buns with 1-2 teaspoons of mustard. Top with
a pattie and a slice of ham. Spread 2-3 tablespoons of peach aioli over the ham. Top with 3-4 onion
rings and a generous helping of slaw. Add the bun tops and serve.