Tropical Storm Ginger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


3 pieces of white bread
6 Tbls. Sutter Homes Sauvignon Blanc
2 lb ground chuck
1 Tbls. course sea salt
1 tsp. fresh ground pepper
3 Tbls. Sutter Homes Sauvignon Blanc
1 Tbls. coconut oil
¼ tsp. fresh grated ginger
2 Tbls. honey
6 Tbls. finely shredded coconut
6 thin slices fresh pineapple
1 ½ cup Sutter Homes Sauvignon Blanc
Vegetable Oil, for grill rack
Colavita Olive Oil
6 ciabatta buns from local bakery sliced or ciabatta bread cut into bun shapes and sliced



Preheat a gas grill to medium-high. Cut the crusts from the cheap white bread and discard the crusts. Place the crust free white bread into a ramekin. Add 6 Tbls. of the Sauvignon Blanc and combined until a creamy paste is formed. Set aside. To make the patties, combine the chuck, salt, ground pepper, 3 Tbls. of Sauvignon Blanc, coconut oil, grated ginger, honey, shredded coconut, and paste mixture in a large bowl. Handling the meat as little as possible to avoid compaction, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Place the patties in a refrigerator or cooler to keep cool before grilling. Place the pineapple slices in a bowl and pour the 1 ½ cups Sauvignon Blanc over them. Set aside and let marinate. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once. Five to seven minutes on each side for medium. Do not press on patties during cooking. When the patties are cooked, remove from the grill, and cover with aluminum foil. Place the marinated pineapple slices on the outer edges of the grill. Turn once when grill marks are present on the bottom. Remove from the grill when done 1 to 2 minutes on each side. Remove the pineapple from grill and set aside. Spread Colavita Olive Oil on the cut side of each bun with a brush. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly. On each bun bottom, place a patty, then a pineapple slice, add the bun tops and serve.