Grenache by Meredith: Spring 2023 Pairing Recipe

Grenache Pairing for Spring Pick-Up 2023

Applewood Grilled Pineapple Bruschetta with Mascarpone, Fresh Tarragon, and Cherry-Cola Infused Strawberry Drizzle


  • Pineapple
  • Strawberries
  • French bread
  • Tarragon
  • Extra virgin olive oil
  • Sea salt
  • Cherry Cola
  • Mascarpone (I recommend Miyoko’s Classic Cream Cheese: the cashew milk will give it a very subtle nuttiness and – best of all – it’s cruelty free!)

  1. Thinly cut your French loaf and drizzle with olive oil and sea salt (Pro-tip: putting the bread in the freezer for an hour or so will help you cut beautifully thin slices without crushing the loaf)
  2. Toast crostini in a 375F oven for approximately 10 minutes on a sheet pan
  3. Prepare your pineapple for grilling:   
    1. Chop both ends
    2. Trim off the skin
    3. Slice in half
    4. Use a knife to score around the core
    5. Cut each half lengthwise
    6. Remove core with a spoon
  4. Brush your pineapple spears with extra virgin olive oil
  5. Place on hot grill until charred, approximately 4 minutes per side
  6. Applewood chips are ideal for grilling in this recipe; in addition to a pleasant smokiness, it will enhance the floral bouquet of both the Grenache and the fruit. 
  7. Once cool, dice the grilled pineapple into small, bite sized pieces.
  8. Mince fresh tarragon and toss with pineapple chunks (quantity of herbs can be done to taste)
  9. Clean and cut your strawberries, removing the stems and any leaves, and place in a good-sized pot.
  10. Pour 2 cups of Cherry-Cola over the strawberries and allow to reduce until syrupy.
  11. Blend and strain mixture to remove any seeds and lumps.
  12. Return to stove if necessary to get a syrupier texture.
  13. Smear crostini with mascarpone and top with a spoonful of pineapple
  14. Drizzle glaze over top