August is National Brownies At Brunch Month, and we have a treat for you: the original brownie recipe from the Palmer House in Chicago. We served them on Sunday for (of course) brunch!
 
 
A BRIEF OVERVIEW

In 1893, Bertha Palmer asked the pastry team at Chicago’s renowned Palmer House hotel create a dessert suitable for ladies attending the World’s Columbian Exhibition in Chicago (also known as the 1893 Chicago World’s Fair).

It needed to be smaller than a piece of cake, handheld, easily portable, and would fit into boxed lunches for ladies attending the Exposition.

The kitchen team created a dense, fudgy chocolate cake topped with walnuts and apricot glaze. with crispy edges, that could be transported to and from the event (it was not yet called a brownie).

By the way, the Chicago World’s Columbian Exposition of 1893 introduced other chocolate delights. Boston-based chocolatier Walter M. Lowney, America’s oldest chocolate maker, brought the first American-made chocolate bars, handing out samples and showing visitors how chocolate was made [source].

This brownie is still served at the hotel (the original and current recipes), and available by mail order.

But did it really debut in 1893? See what our sleuthing has uncovered, below.

Thanks to Palmer House, a Hilton Hotel, for sharing the recipe so you can bake them at home. They’re served at the hotel, of course, and you can order them online (photos #2 and #3).

> The brownie recipe is below.

> We created an apricot sauce recipe if you’d like a more formal dessert presentation, as in photo #4 (recipe below).

> The history of The Palmer House.

> Also below, the history of the brownie.

> The year’s 5 brownie holidays.

The recipe follows this photo, which shows the third rebuild of the Palmer House.
 

[18] The second Palmer House hotel†, opened in 1925 after the first one burned down in the Great Chicago Fire. It was the city’s first hotel with elevators and the first to provide electric lights and telephones in each guest room. It also has another major claim to fame: It may be the birthplace of the chocolate brownie (photo courtesy of the Chicago History Museum).
 
 
RECIPE #1: THE PALMER HOUSE ORIGINAL BROWNIE

While brownies are technically a finger food, for elegant plating as shown in photo #1, we created a light apricot sauce (recipe > below). You can also add whipped cream.

Because of the gooey nature of the apricot jelly glazed, Chef Stephen Henry prefers to serve this brownie frozen or very firm and cold. The versions in photos #2 and #3 which can be purchased online, have the glaze baked in. They’re still delicious, but a different experience than you’ll have with photos #1 and #4, serve while firm and chilled.

Note that “60% dark couverture chocolate” is the same as 60% cacao chocolate.

> Here’s a video of the preparationz.
 
Ingredients For 16 Brownies

 
Preparation

1. PREHEAT the oven to 300°F (150°C). Grease a 9×12-inch rimmed baking sheet.

2. MAKE brownies: Place the butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until the chocolate is melted, about 5 minutes.

3. COMBINE the sugar and flour in a large bowl. Add the chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in the eggs and vanilla extract.

4. POUR the batter into the prepared baking sheet. Sprinkle the walnuts on top, pressing them down slightly into batter.

5. BAKE until the edges start to crisp and the brownies rise about 1/4 inch, 30 to 40 minutes.

6. MAKE the glaze: Mix together the water, apricot jam/preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally until thickened, about 2 minutes.

7. ALLOW the brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush.

Note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture. For the cleanest slices, freeze the brownies for three hours after glazing. Then cut, and serve while very firm and cold.

Or enjoy them gooey!
 
 
RECIPE #2: APRICOT SAUCE

You can make this sauce with any flavor of jam. We chose apricot to complement the glaze on the brownies.

The optional butter provides richness and shine. Lemon juice, a pinch of salt, and vanilla extract round out the sweetness.

We like to add a teaspoon of orange liqueur like Cointreau or Grand Marnier to the sauce or to optional whipped cream (the different types of orange liqueur).

You can also drizzle this sauce over fresh berries, cheesecake or pound cake, ice cream or sorbet, panna cotta and custard, and as a glaze to brush on fruit tarts.
 
Ingredients

 
Preparation

1. HEAT the preserves and water in a small saucepan over medium-low heat. Stir gently to blend. As the mixture begins to simmer…

2. ADD the butter and stir until fully melted and glossy. Stir in the lemon juice, salt, and vanilla extract. If you don’t want a chunky sauce…

3. STRAIN the sauce through a fine mesh sieve to remove the fruit chunks. Add the orange liqueur and taste; adjust as desired.

4. PLATE the sauce when it is gently warmed but pourable. It will thicken as it cools.

5. STORE in an airtight container in the fridge for up to7 days. Warm slightly to restore a pourable consistency.
 
 
THE HISTORY OF THE BROWNIE, UPDATED

Twenty-plus years ago, at the beginning of writing histories for the foods we cover (more than 1,000 as of 2025) we wrote a history of the brownie.

As new information is always coming to the fore, we’re updating it here.

The origin of the brownie has long been contested, with most culinary historians acknowledging Fanny Farmer and the Palmer House Hotel in Chicago as the two contenders for the first chocolate brownie recipe.

Food historians agree that brownies are an American creation, and credit Fannie Farmer for the first published recipes in her 1906 version of The Boston School Cookbook. We give Ms. Farmer credit for the first published brownie recipe.

On the other hand, the actual handheld chocolate brownie may have been created earlier, at the Palmer House Hotel in Chicago.

Here’s what we know.
 
 
1906: Fanny Farmer Publishes A Recipe In The 1906* Edition Of The Boston Cooking-School Cook Book

In the 1906 edition, the recipe, baked in a rectangular pan, used the key elements of a modern brownie: chocolate, butter, eggs, and flour.

However, that recipe was lighter and more cake-like—not the dense, fudgy brownie we think of today. And it was not called a brownie.

But by the following year, the word “brownie” and the modern format were spreading widely through American cookbooks.

Certainly, this is one of the earliest published recipes that resembles a brownie in format and ingredients.
 

[19] Fannie Farmer brownies. Here’s the recipe (photo © Forever Young Goods & Eats).
 
1893: The Palmer House Invents A Recipe For The World’s Columbian Exposition In Chicago

As was stated in the introduction to this article, Bertha Palmer, requested a dessert that would be smaller than a piece of cake, easily portable, and could be included in boxed lunches for ladies attending the Exposition.

The hotel chef created a dense, fudge-like, single layer cake, that was cut into bars to be handheld—quite close to the modern idea of a brownie. It included walnuts and an apricot glaze.

The Palmer House recipe was later published in promotional materials and recreated by the hotel’s chefs.

That the recipe was first made during the Chicago Exposition is primarily based on historical claims and hotel records rather than primary documentation.

We do know that the original recipe was not published in 1893; and surviving cookbooks or menus from that year that might document the date are lacking.

In fact, neither Chat GPT nor Claude A.I. could locate an early publication date, and states that “The recipe appears to have been preserved within the Palmer House Hotel and is now available on various websites, but I couldn’t locate the specific date of its first appearance in print publication.”
 
 
But was the Palmer House brownie really created in 1893?

There’s an oddly long gap before chocolate brownie recipes appeared in published cookbooks, although molasses “brownie” recipes were being published in the 1890s (they were bars called brownies that were made with molasses, not chocolate—more about that below).

Certainly, such a special recipe from a major hotel would have been published. Newspapers of the 1890s routinely published recipes in the “ladies’ pages.”

And the connection to the 1893 World’s Columbian Exposition would provide a compelling story for newspapers and magazines of the time.

If chocolate brownies were in fact created in 1893 at a prominent Chicago hotel for a major international exposition, it’s genuinely odd that no published recipes appeared for 6-13 years, especially when molasses “brownies” were being published during that exact period.

Why the discrepancy?

 
The documentation gap remains puzzling.
 
 
The First Mention Of The Term “Brownie”

The Palmer House’s initial recipe was not called a brownie, and neither was Fannie Farmer’s.

The first known print reference to the term “brownie” in the Sears, Roebuck Catalog published in Chicago in 1897 (photo #14; you can get a copy here).

Quite a few sources cite this date—but—this was a recipe for a molasses candy named brownies by the recipe’s creator.

The name honored the elfin characters created by illustrator and author Palmer Cox (no relationship to the hotel). The Brownies, his series of humorous verse books (photo #17) and comic strips about the mischievous but kindhearted fairy-like sprites was very popular at the time. The Eastman Kodak Brownie camera, launched in February 1900, was also named after these elves.

This is a perfect example of how food history myths can develop. Researchers may have seen “brownie recipe from 1897” and assumed it was chocolate.

The same is true with Bangor Brownies, which are also referenced as the first brownie recipe. They appeared in The Service Club Cook Book of 1904 (photo #16). This was a reprint of an earlier “brownie” recipe in the 1898 Machias Cookbook (photo #15)—both are towns in Maine—a year after the Sears recipe was published.

It, too, was for molasses brownies, and may easily been adapted (or reprinted) from the Sears, Roebuck recipe published the year before. The ingredients are in the ‡footnote.
 
 
So What’s The Verdict?

We vote for Fannie Farmer; you make your own choice.

It’s important to note that every recipe evolves over time and exists in different variations to suit different tastes. The brownie recipe in today’s Fannie Farmer cookbook is richer than the cakier version from 1906, because the American palate evolved in the direction of richer and fudgier.
 
________________
 
*Jam is a better option because it creates a smooth sauce. Apricot jam is made by Bonne Maman, Smucker’s, and other brands. If you use preserves, you’ll need to strain the sauce unless you like the chunky texture. We like chunky, so we didn’t strain.
 
†The original Palmer House Hotel, located at State and Quincy, opened on September 26, 1871. It burned down just 13 days later, om October 9, 1871, during the Great Chicago Fire. Potter Palmer immediately financed a new, much larger, “fireproof” hotel on the same site, opening in 1873. But by the 1920s, this second version was considered outdated. The demand for more modern amenities, grander public spaces, and larger guest capacity drove plans for a replacement.

Rather than merely remodel, the second Palmer House was torn down in stages and replaced with a new steel-and-concrete skyscraper hotel. This third Palmer House, completed in 1925, is the building that still stands today (now called the Palmer House Hilton).

‡From the 1898 Machias Cookbook, later reprinted as the Bangor Cookbook and called Marie’s Brownies: 1 cup molasses, ½ cup butter, ½ cup boiling water, ½ cup, sugar, 3 cups flour, 1 egg, 1 teapoonful ginger, 1 teaspoonful salt, 1 teaspoonful soda. Drop in baker 2 inches apart.

You can download a pdf of the cookbook from the Internet Archive.
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Here’s the recipe (photo © M.K. Rogers Features & Photos | Lost Recipes Found).

[2] It can be enjoyed as a simple snack. In fact, these (photos #2 and #3) are available online

[3] You don’t have to bake to enjoy this version, although for shipping reasons, it doesn’t have the gooey top of the original recipe (photo © Palmer House | Facebook).

[4] The Palmer House brownie can be served as a fancy dessert, topped with walnuts and surrounded by apricot sauce (photos #2, #3, and #4 © Palmer House Hilton).

[6] You can chop up a good chocolate bar, but it’s easy to buy a bag of fine chocolate discs from brands like Callebaut, Guittard, and Valrhona (photo © Valrhona).

[7] If you don’t like walnuts, use a nut you do like. Pecans are our favorite with brownies (photo © Good Eggs).

[8] If you don’t like apricots, choose cherry or raspberry preserves (photo © Bonne Maman).

[9] A touch of orange liqueur in the sauce, c’est magnifique (photo © Campari Group).

[10] You can also serve the brownie with a small glass or snifter of orange liqueur, with or without coffee (photo © Dylan de Jonge | Unsplash).

Presenting Different Ways To Garnish A Plain Brownie

[11] Piped chocolate lattice with an almond slice (photo © Bird Bakery | San Antonio).

[12] Brownie à la mode with a crown of toffee (photo © Hannah Kaminsky | My Sweet Vegan).

[13] For the holidays, crushed candy canes are an easy garnish (photo © Bella Baker [now closed]).

[14] The 1897 Sears, Roebuck Catalog contains the first print recipe for brownies, but these were molasses, not chocolate (photo © Loyalty Bookstores).

[15] Sources cite the 1898 Machias Cook Book as the first print evidence of “brownies” with a recipe called “Marie’s Brownies.” But these were molasses cookies. You can still get the book (photo © Forgotten Books | Amazon).

[16] The Machias Cook Book was republished as The Service Club Cook Book with the recipe “Bangor Brownies”—also molasses cookies. You can still get the book (photo © Kessinger Publishing | Amazon).

[17] The first book in The Brownies series by Palmer Cox. You can read it online or download it for free at Project Gutenberghttps://www.gutenberg.org/ebooks/32210.

[1] These ingredients create a special sandwich (photo #7), hearty and layered with flavor (photos #1,, #3, and #6 © Chabaso Bakery).

[2] You can get a smoked tenderloin at specialty beef markets or online, like this beauty from Miillers Meat Market (photos #2 and #4 © Miillers).

[3] Chabaso’s ciabatta loaf.
 

[4] You can purchase ready-made cream sauce, but it takes two minutes to mix your own fresh batch.

[5] Get a jar of prepared horseradish and mix it with your choice of sour cream or Greek yogurt to make your own horseradish sauce (photo © Bubbies Fine Foods).

Smoky, spicy, and fresh—this smoked tenderloin sandwich on ciabatta bread (photos #1 and #6) layers has a topping of Caprese salad and a spicy horseradish sauce.

Big thanks to Chabaso Bakery for sharing this with us. It was created by Cooking With Riccis.

The recipe follows, but first:

> The different types of sandwiches: a photo glossary.

> The history of the sandwich.

> The year’s 25+ sandwich holidays.

> The history of ciabatta bread is below.

> The history of bread.

> The different types of bread: a photo glossary.

> The year’s 20 bread holidays.
 
 
RECIPE: SMOKED TENDERLOIN CAPRESE SANDWICH

This recipe uses smoked beef tenderloin for an added layer of flavor (photo #2). It can be purchased from specialty meat markets, online retailers, and some high-end grocery stores.

If you can’t obtain it—or if you aren’t into smoked foods—you of course can use regular tenderloin, other sliced steak, or even deli-sliced roast beef.

We adapted the recipe slightly, using the basil of a Caprese salad instead of the specified microgreens. You can optionally add microgreens as a garnish. Or, if you’re able to find basil microgreens, use them instead of the basil.

We also added mozzarella cheese, to make the topping an authentic Caprese salad.

The Riccis sandwich uses Chabaso’s Olive Oil Ciabatta loaf, which is available at various markets, including Foodcellar Market, Foodtown, Price Rite, Weis Markets, and some Whole Foods locations.

For online ordering and delivery, head to Instacart or Mercato.

Thanks to both for the recipe. It was a big it, with a side of mixed olives with sweet gherkins and/or cornichons (photo #8).
 
Ingredients For 4 Hearty Sandwiches

 
Plus: If you have long toothpicks, they may come in handy to hold the sandwich together.

Preparation

1. MAKE the horseradish cream. In n a small bowl, mix the horseradish sauce, sour cream (or Greek yogurt), and chives. Season with salt and pepper to taste.

2. PREPARE the bread. Slice the ciabatta loaf horizontally. Toast lightly if desired, for extra crunch.

3. LAYER the sandwich. Spread a generous amount of horseradish cream on both halves of the bread.

4. BUILD the stack. Add smoked beef tenderloin slices to the bottom half, then layer with the optional sliced mozzarella, the tomato slices, and the fresh basil or microgreens.

5. FINISH. Drizzle the tomatoes/basil lightly with olive oil (optional), close the sandwich, slice, and serve immediately.
 

[7] Take a big bite!

[8] To serve on the side: mixed olives and cornichons or sweet gherkins (photo © Shop Galil).

Ciabatta is a relatively modern bread, created in Italy in the early 1980s in response to the growing popularity of French baguettes.

It was created in 1982 by Arnaldo Cavallari, a baker and miller from Adria, a town in the Veneto region of northern Italy.

Cavallari noticed that Italian sandwich shops were increasingly buying French baguettes for making panini (sandwiches), because of their crusty texture and airy crumb. Concerned about losing the tradition—and sales—of bread, he developed a new Italian loaf suited for sandwiches but distinctively Italian in character.

He experimented for weeks, creating a high-hydration dough (i.e., very wet compared to most traditional Italian breads) that would produce a large, open crumb and a crisp crust.

He named the bread ciabatta (cha-BOT-tah), the Italian word for sliper, because its long, broad, flat shape resembled a traditional felt house slipper.

The version he perfected became known as Ciabatta Polesana, referring to the Polesine historic area of the Veneto where Adria is located.

He registered the name and method, offering his patented flour blend formulated for ciabatta’s high-hydration dough, and also offering the production rights to bakeries abroad.

Ciabatta quickly gained in popularity, with different regions of Italy adapting it to local tastes. In Rome, ciabatta romana was made lighter and airier.

Ciabatta integrale, whole wheat, was made in Northern and Central regions like Tuscany, Emilia-Romagna, and Lazio, where artisan bakers were already making rustic whole-grain loaves.

In 1985 a license was granted to Lipper’s Foods in the U.K., the first appearance of ciabatta outside Italy.

By the late 1980s ciabatta had reached the U.S., which was in the throes of appreciation for artisanal breads, as well as developing a fondness for panini.

In the years since, ciabatta’s appealing rustic appearance, chewy texture, and versatility has made it a hit in bakeries and cafés worldwide, as well as on grocers’ shelves.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

If you love ice cream cake (and seriously, who doesn’t?), a delightful new treat has arrived at Baskin-Robbins stores nationwide. It’s a permanent addition, we couldn’t happier, and it’s our Top Pick Of The Week.

Baskin-Robbins’ new Cake in a Box is a line of festive ice cream cakes: layers of cake, ice cream, ice cream toppings, and whipped frosting, designed for convenience, sharing, and any occasion.

You don’t even need an occasion! Be like Mame Dennis and declare, It’s Today!

Cake in a Box is a most welcome addition to grab-and-go festive desserts, and far more interesting (and tasty!) than the usual ice cream cakes on offer.

The easy to cut-and-serve rectangular cakes are currently available two flavors: M&M’S with Cookie Dough & Cookie Crave.

 
Trust us—we who have reviewed 50+ brands of artisan ice cream—Cake In A Box is heavenly.
 
 
SO CONVENIENT & EASY

You don’t need to plan ahead: You can get Cake In A Box when you need it.

&nbps;
The cake is festively packaged in a resealable box that is very portable, travels well, and stores easily. The sides of the box fold down perfectly, so it’s easy to slice and serve.

Save the leftovers in the same box (as if there will be any left over…however, on second thought, we’re going to keep one in the freezer and have a small slice every now and then [mostly now]).
 
When the cake shows up, the festiveness begins.

In fact, Cake In A box is as worthy for celebrating a birthday or other celebration as it is for everyday, whether you feel like a special dessert or happy about finishing a project.

Why wait? Get one and add something special to your day.

Below:

> Beverage pairings for ice cream cake (and other ice cream desserts).

> Sparkling wine pairings.

> The history of ice cream cake.

> > The different types of ice cream and frozen desserts: a photo glossary.

> The history of ice cream.

> The history of cakes and the different types of cake: a photo glossary.

> Easy ice cream cake recipes.

> The year’s 50+ ice cream holidays.

> National Ice Cream Cake Day is celebrated on June 27th.
 
 
BEVERAGE PAIRINGS WITH ICE CREAM

The best non-alcoholic pairings either complement the cake’s flavors or provide a refreshing contrast to cleanse the palate between bites.

The key is balancing sweetness levels. You generally want the drink to be as sweet or slightly less sweet than the cake to avoid overwhelming either flavor.

You can put out a “beverage buffet” with small glasses and let guests have fun with pairings.

Along with the beverages are explanations of why they pair with ice cream cake.
 
Cold Beverages

 
Hot Beverages

 
Sparkling Beverages

 
Other Beverages

 
ALCOHOL BEVERAGE PAIRINGS

Beer & Cider

 
Dessert Wines & Fortified Wines

 
Spirits & Liqueurs

 
 
SPARKLING WINE PAIRINGS

We particularly love sparkling wines on the sweeter side with ice cream and cake. There are sparklers in white, red, and rosé.
 
White Sweet Sparkling Wines

 
Red Sweet Sparkling Wines

 
Rosé Sweet Sparkling Wines

 
California Sparkling Wines To Pair

There are numerous options, but we find that the Schramsberg Cremant Demi-Sec or Domaine Chandon Demi-Sec offer the ideal balance of quality, sweetness level, and food-friendly acidity to complement without overwhelming the dessert.

Premium Sparklers

Lower-Price Options

 
Other California Dessert Wines

[1] Our heart beats for this simply scrumptious ice cream cake, packed with mini M&Ms and cookie dough balls and topped with more, plus a fudge drizzle (photos #1 and #2 A.I. via Baskin-Robbins).

[2] Prefer chocolate? The Cookie Crave option layers chocolate cake and Oreo ice cream with a topping of cookie dough balls and a fudge drizzle.

[3] Popular year-round, an iced cold brew pairs with any flavor of ice cream cake (photo © Nescafe).

[4] For something refreshing with a bit of spice, serve chai iced tea (photo © Vadham Teas).

[5] For something hot, make espresso (photo © Andres Vera | Unsplash).

[6] For something chilled, plain or flavored sparkling water (photo © Maison Perrier).

[7] The spice of ginger ale adds festive flavors. You can make your own quickly by stirring Sonoma Syrup’s white ginger syrup into club soda (photo © Sonoma Syrup).

[8] For a sophisticated wine pairing, try a fortified wine like Tawny Port or Pedro Ximénez Sherry (photo © Gordon Ramsay Group).

[9] A dry sparkling wine won’t do. Look for a sweeter style. See our list > below (photo © Ninety Plus Cellars) .

[10] Irish cream liqueur is delicious by itself, and also in iced or hot coffee (photo © Diageo).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] These tips could save you money the next time you dine out (photo © Adrien Olichon | Unsplash).

[2] Tip #2: If the menu shows three different cuts of steak at $28, $42, and $65, you’re more likely to trade up to the middle price when you might have chosen the lowest (photo © Team Picfast | Pexels).

[3] Tip #3: Some menu items exist purely to make other dishes seem like bargains (photo © Restaurant Revolution | NOLA).

[4] Tip #5: Instead of “Roast Chicken,” you’ll see the same, pricier, dish named “Herb-Crusted Free-Range Chicken with Roasted Seasonal Vegetables and Garlic Aïoli” (photo © Good Eggs).

Every business has techniques to get you to spend more money, and restaurants are no different. According to one personal finance expert, a lot of establishments use carefully crafted tricks to guide your eyes toward the most expensive items, often without you realizing it.

Now, we’re the first to believe that restaurants—which operate on slim margins—deserve to make as much money as they can. After all, why own a business if you can’t put money in the bank?

Yet, we found this information interesting and pass it to you. It comes from Fred Harrington, CEO of Proxy Coupons, a discount platform specializing in online deals.

He has spent years studying consumer behavior and pricing psychology. His expertise in identifying how businesses influence spending decisions goes far beyond the digital world into everyday experiences like dining out.

First, a summary; details follow.

Proxy Coupons is a website that specializes in offering discount codes, promo deals, and coupons for a variety of proxy service providers. The platform caters to users looking to save on services like data center proxies, residential proxies, VPNs, and other digital privacy tools. It aggregates exclusive offers and verifies working codes to ensure users get the best possible deals from popular proxy vendors. Additionally, Proxy Coupons covers various categories such as scraping tools, privacy software, and streaming services, making it a comprehensive resource for individuals and businesses seeking cost-effective solutions for their online needs.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Why is National Red Wine Day on August 28th? Isn’t red wine for cooler weather?

Not all red wine!

If you prefer red wines, there’s no reason to reach for a chilled white or rosé just because the thermometer has risen. You just need to look for styles that are light- to medium-bodied, fruit-forward, and lower in tannins.

California’s diverse selection of red wines prove that wonderful reds that know no season, ready for summer pours. You can even serve summer reds slightly chilled (about 15–20 minutes in the fridge).

Here are five California reds for summer sipping, with food pairings to bring out the best in the particular grape. We present them in alphabetical order.

Party time? You’ve time to plan a tasting of all five wines for August 28th.

Thanks to Discover California Wines for the recommendations.

> The history of wine.

> The year’s 25 red wine holidays.

> The year’s 22 white wine holidays.
 
 
1. CINSAULT WINE

Floral, fresh and a little earthy, this lesser-known red is gaining fans fast.

The grape originated in the south of France, where it’s used in rosé production in Provence. It traveled up to the Rhône Valley to be used in blends, and south to Italy (where it’s called Ottavianello), Lebanon, North Africa (especially Morocco, Algeria, and Tunisia), and South Africa (where it’s called Hermitage).

In the New World, it’s planted in Australia, California, and Chile.

In California Cinsault is also used in blends made in the Southern Rhône style. But California producers are increasingly making varietal bottlings.

Lodi is considered a key region for Cinsault in California, with the Bechthold Vineyard, planted in 1886, holding the distinction of being the oldest Cinsault vineyard in the country. Several producers, including Turley Wine Cellars, make varietal bottlings from this vineyard (photo #1).

Cinsault is also grown in Paso Robles, and it’s also found in smaller amounts in other parts of California, such as Calaveras County and Dry Creek Valley.

Cinsault wines are generally low in alcohol, high in acidity, light to medium-bodied, with bright red fruit flavors, often with smooth tannins. Great for summertime!

Food pairing: Serve Cinsault with grilled seafood, chicken, or cuisines with spice like Indian and Thai. For fancier fare, escargot is a traditional pairing, as are stews (including boeuf bourguignon), braised and roasted pork.

Not surprisingly, given its provenance, Cinsault takes to Mediterranean dishes like ratatouille and fish. And yes, with those all-American staples, fresh salads and pizza.

Recipe: Try it with: Grilled Five-Spice Chicken with Cucumber Peanut Salad (photo #2).
 
 
2. GRENACHE WINE

Grenache, also known as Garnacha, is believed to have originated in Aragon, Spain. It’s grown all over the world now.

A fruity wine, California Grenache is all about juicy red berries, floral aromas and a soft, spicy finish. With lower tannins, it’s very food-friendly to lighter fare yet shines with herb-heavy dishes.

Look for Grenache wines from Paso Robles and Santa Barbara County, including Herman Story “On The Road” from Paso Robles and their “Late Bloomer” from Santa Barbara County.

Other fine examples include Sine Qua Non, a Rhône blend from Santa Rita Hills in Santa Barbara County, and A Tribute to Grace (photo #3—it’s named after the winemaker’s grandmother) from the Santa Barbara Highlands Vineyard.

Food pairings: Anything grilled, any lamb dish, smoky barbecue sauces, anything dressed with olive oil and fresh herbs. When winter rolls around, it has enough boldness to favor rich flavors and textures: hearty stews, slow-cooked meats, game, and flavorful tagines.

Recipe: Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette (photo #4).
 
 
3. PINOT NOIR WINE

Pinot Noir might just be California’s most flexible red. From light and floral to richer, more complex styles, there’s a Pinot for every palate and pairing.

For summer, go with lighter styles from cooler coastal regions like Sonoma Coast (photo #5), Monterey County, Carneros or Anderson Valley.

Food pairings: Pair Pinot with roast chicken, duck, lamb, pork, and quail (especially accented with herbs like rosemary, sage, and thyme), mushroom dishes (pasta, pizza, stuffed, risotto), roasted beets, and salmon, tuna, and other grilled or baked fish.

It also loves charcuterie and a cheese board, particularly those with a bit of tang like goat cheese, or nutty, aged cheeses like Gruyère or Gouda.

Recipe: Pork Tacos with Garlic Grilled Tortillas and Avocado Cream (photo #6)
 
 
4. VALDIGUIÉ WINE

The least-known wine in this list, Valdiguié (val-dee-GYAY) is light, bright and picnic-ready. The grape is grown primarily in the Languedoc-Roussillon region of southern France, where it is also known by the name Gros Auxerrois.

In California, the grape was misidentified for decades as some form of Gamay—and called Gamay Noir, Gamay Beaujolais, or Napa Gamay. But in the early 1990s DNA testing identified it not as a Gamay, but as Valdiguié from Languedoc-Roussillon.

The confusion was not so surprising, since the grape makes light-bodied wines with juicy red cherry and berry notes, soft tannins and zippy acidity like Gamay-based Beaujolais—an easy-drinking wine that’s perfect for summer sipping.

J. Lohr is a prominent and long-standing producer. Other wineries known for Valdiguié include Ridge Vineyards (photo #7) and Broc Cellars. Various smaller producers also experimenting with the varietal, which has high yields and resistance to powdery mildew.

In addition to a regular bottling, J. Lohr’s Wildflower Valdiguié, made from grapes grown in the Arroyo Seco appellation of Monterey County, is known for its vibrant, brambly red fruit flavors, along with notes of black pepper and hibiscus.

Food pairings: This versatile wine can be enjoyed with appetizers, charcuterie, grilled meats, roasted vegetables, and cheese plates. Its bright acidity and low tannins make it a good match for richer dishes like barbecued chicken, glazed ham, and spicy fare. It would love a wood-fired pizza. Chill slightly before serving.

Recipe: Homemade Pizza with Figs, Prosciutto, Arugula and Fresh Mozzarella (photo #8).
 
 
5. ZINFANDEL WINE

California Zinfandel’s origins are in Croatia, where the grape is known as Crljenak Kaštelanski. It was brought to the United States in the 19th century. While it was initially grown on the East Coast, it found great acclaim in California.

Top-rated Zins include Ridge Vineyards (especially Geyserville), Turley Wine Cellars, Bedrock Wine Co. (photo #9), and Carlisle.

Most people think of Zinfandel as a bold wine, and they’re correct. For summer sipping, this bold and fruity wine was born for barbecue and grilled meats in general, including burgers.

California Zins are rich, spicy and bursting with berry flavor. The tannins stand up to grilled foods.

Food pairings: Serve with grilled steaks, smoky brisket or anything off the barbecue.

Recipe: Grilled Steaks with Roasted Tomato-Garlic Butter (photo #10 immediately below).
 
 

[10] Enjoy grilled steak with your Zinfandel. This one is garnished with roasted tomato garlic butter Here’s the recipe.
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Turley Cinsault from the famous Bechthold Vineyard, first planted in 1885 (photo © Bin 412).

[2] Enjoy Cinsault with this recipe for Grilled Five-Spice Chicken with Cucumber Peanut Salad (photos #2, #4, #6, #8, and #10 © California Wine Institute).

[3] Grenache from A Tribute To Grace Wine Company (photo © Vintage 38 Wine Bar & Merchant).

[4] Enjoy a glass of Grenache with this Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette. The recipe.

[5] Pinot Noir, is elegant and versatile. La Crema’s Sonoma Coast bottling is a crowd pleaser (photo © La Crema Winery).

[6] Pinot noir pairs with elegant fare down to everyday pork tacos. Here’s the recipe for these Pork Tacos with Garlic Grilled Tortillas and Avocado Cream.

[7] Valdiguié, a lesser-known grape that’s similar to Gamay (photo © Ridge Vineyards).

[8] An easy dinner: homemade pizza with prosciutto, arugula, figs, and mozzarella. Here’s the recipe.

[9] The highly-rated Bedrock Wine Company’s Bedrock Vineyard Heritage Zinfandel focused on old-vine vineyards and heritage blends (photo © Dandelion Wine Shop).