Read about my tour at Chateau Elan Winery and get the recipe for this Summer Fruit Panzanella.
This recipe for Summer Fruit Panzanella uses Chateau Elan’s Muscadry Rose in a sweetened wine reduction that is drizzled over a blend of summer’s sweetest fruits like peaches, nectarines, blackberries, cantaloupe, strawberries, and muscadine grapes with fresh mint leaves and tossed with pieces of cinnamon coated cake.
Every day I drive by Chateau Elan when I go to and from work, which has been for the last 12 years since I’ve lived in Georgia, yet I’ve never been there.
So last week while I was on vacation, I finally got a chance to visit Chateau Elan’s Winery in Braselton, Georgia.
My first visit (yes, I went back that week for a Spa visit too) was a wine tasting tour set up by Emily.
Luckily, it was a weekday and my friend and I were the only ones that day for the tour, giving us an exclusive one on one guided tour with Tiffany.
Tiffany told us about all the details that go into wine making, from the harvest to bottling.
My favorite part was the wine tasting. We got to sample eight different wines of our choice.
Here’s a list of the wines I sampled:
Dry White and Rose Wines
-Pinot Grigio Reserve
-Chateau Elan Sparkling Wine
-Sauvignon Blanc Reserve
Off Dry Wines
-Duncan Creek Red
Dry Red Wines
I discovered some new love for the white wines, especially the Sauvignon Blanc and the sparkling wine. The dry red wines were my least favorite.
Tiffany even showed us how to taste wine like a sommelier. She told us the easiest way to remember it is with the five S’s which I will cover in deeper detail in another post:
You get a whole new flavor and respect for the wine afterwards. Initially, I didn’t care for the Sauvignon Blanc, but after the five S’s, it turned out to be one of my favorites.
Muscadine grapes are native to the South and have been used for wines, juices, and jellies for some years, since about the 16th century.
I’ve never had a muscadine wine before and I absolutley loved the Muscadry Rose, which is made from muscadine grapes. It’s a medium dry wine with hints of strawberries and ginger.
The Muscadry Rose is what inspired me to make this Summer Panzanella.
Fresh summer fruits like peaches, plums, nectarines, blackberries, strawberries, cantaloupe, and muscadine grapes soaked in wine and honey, are tossed with pieces of cinnamon coated Angel food cake, and topped with fresh mint leaves.
And if that wasn’t enough to make you swoon, drizzle a sweetened wine reduction (made with Muscadry Rose) over the top, Oh my!
The first bite is heavenly! Along with every bite after.
Even though I used Chateau Elan’s Muscadry Rose for this recipe, you should be able to substitute any rose wine or you can purchase Muscadry Rose from their website.
Most Panzanella is made using day old bread. Since I was making my Panzanella with fruit instead of vegetables, I wanted something a little sweeter and Angel food cake helps keep this fruit salad on the sweet and lighter side, while not overpowering the flavors of the fruit.
It’s a delicious way to use the harvest of summer’s sweet fruits in one dish. Not to mention the beauty it brings to any table. And you can serve the remaining wine with it.
We had a wonderful time at Chateau Elan and if you ever find yourself in Georgia, I highly suggest you visit.
To Make your own Angel Food Cake, use this easy recipe from when I made my Lemon Blackberry Cake.
A blend of summer's sweetest fruits like peaches, nectarines, blackberries, plums, cantaloupe, strawberries, and muscadine grapes with fresh mint leaves is tossed with pieces of cinnamon coated Angel food cake and drizzled with a sweetened wine reduction, using Chateau Elan's Muscadry Rose.
- 1/2 cantaloupe, seeded and diced
- 6 ounces fresh blackberries, rinsed
- 2 plums, diced
- 1 nectarine, diced
- 1 peach, diced
- 1 cup sliced strawberries
- 1 cup dark muscadine grapes, rinsed
- 1 Tablespoon Muscadry Rose wine
- 1 teaspoon honey
- 4 cups cubed Angel Food cake
- 6 Tablespoons olive oil
- 2 Tablespoons granulated sugar
- 1 Tablespoon cinnamon
- 3/4 cup Muscadry Rose wine
- 2 Tablespoons granulated sugar
- 3 sprigs fresh mint or mint leaves
- Place prepared fruit in a large bowl. Mix fruit with 1 Tablespoon wine and 1 teaspoon honey. Place in refrigerator for 1 hour.
- Preheat oven to 375F degrees.
- In a small bowl, combine sugar and cinnamon. Set aside.
- In large bowl, gently mix together cubed Angel Food cake with olive oil and cinnamon sugar, making sure you coat all cubes of cake.
- Using your hands, spread the cinnamon cake cubes evenly onto a cookie sheet.
- Bake for 10 to 15 minutes, or until lightly browned. Remove from oven and let cool.
- Add 3/4 cup wine into a small sauce pan. Over medium heat, occasionally stir for about 15 to 20 minutes, until wine has reduced by about half. Wine will retain its thin liquid state.
- Sprinkle 2 Tablespoons sugar into wine after it has reduced and continue cooking over medium to Low heat for about 10 minutes or until it becomes slightly thicker. It will thicken more after it cools down.
- Remove from heat and let cool.
- Remove bowl of fruit from refrigerator and toss with cinnamon croutons.
- Drizzle wine reduction sauce over top.
- Garnish with fresh mint leaves or sprigs of mint.
- Serve on plates.
Disclaimer: I was compensated one bottle of wine from Chateau Elan for this recipe. All thoughts and recipe are 100% my own.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.