[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.

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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.

[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).

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[2] Detroit’s Famous Pink Greek Dressing. The color comes from beet juice, which you can use from the can of beets or buy by the bottle (our favorite brand is Biotta). The recipe is below (A.I. photo).

[3] The addition of chickpeas and beets plus the pink Greek dressing [photo #2] distinguish the Detroit Greek Salad (photo A.I.).

[4] Combining a Greek salad with a quinoa and hummus bowl. Here’s the recipe (photo © Baked Greens).

[5] Creative plating (photo © Stix Restaurant | NYC).

[6] More creative plating: Lay out the ingredients like a Cobb salad. Here’s the recipe (photo © Dishing Delish).

[7] Top a Greek salad with your favorite protein, here seabass a.k.a. branzino (A.I. photo).

[8] Avocado stuffed with Greek Salad. Here’s the recipe (photo © Avocados From Chile).

[9] Greek salad with spiralized cucumbers. Here’s the recipe (photo © Pampered Chef).

[10] Have fun with it: Turn the ingredients into a Stacked Greek Salad (photo © Death Ave | NYC).

[11] Another fun idea, from the Idaho Potato Commission: Top a Greek salad with Greek-seasoned fries and tzatziki sauce. Here’s the recipe (photo © Idaho Potato Commission).

[16] Top a Greek salad with grilled chicken. Here’s the recipe (photo © Discover California Wines).

So we’re honoring one of our favorite salads with lots of creative Greek salad recipes, starting with Detroit’s version. The recipe is below, as well as:

> The history of Greek salad.

> American Greek salad vs. horiatiki: a comparison chart.

> The authentic salads of Greece.

> Links to more Greek salad recipes, below as well as in the photos.

> The history of salad.
 
 
SURPRISE: AMERICA’S GREEK SALAD IS NOT GREEK!

Point of information: The ubiquitous salad in restaurants nationwide is the American Greek salad. See image #14 for the difference between the Americanized Greek salad and the horiatiki you’ll find at Greek restaurants.

 
Just as in any other country, there are different types of salads. See image #15 below for the different types of authentic Greek salads and their ingredients.

So who created the “American” Greek salad?

The American-style Greek salad—with a lettuce base, pepperoncini, olives, feta, and a red wine vinaigrette—evolved organically in Greek-owned diners and restaurants across the U.S., particularly in cities with large Greek immigrant communities such as Chicago, Detroit, and New York.
 
 
HISTORY OF THE GREEK SALAD IN AMERICA

 
 
RECIPE: DETROIT GREEK SALAD

A conventional Greek salad (which is an American adaptation—see below) has lettuce, feta, cucumbers, tomatoes, Kalamata olives, and hopefully a couple of pepperoncini and a stuffed grape leaf or two (dolmades). The dressing is olive oil and red wine vinegar.

Why is this one called a Detroit Greek Salad?

It has all of the conventional Greek salad ingredients, plus a few extras: chickpeas and pickled beets.

At the turn of the 20th century, many Greek immigrants settled in the Detroit area and established businesses and restaurants in a neighborhood that is now known as Greektown. The diners served a variation of the classic Greek salad, which became known as the Detroit Greek salad.

In Detroit, the salad is topped with the Detroit-famous pink Greek dressing (photo #2), which is mayonnaise-based. We include that recipe, along with the classic red wine vinaigrette should you prefer it (we do).

In fact, authentic Greek salad dressings are always simple, usually just olive oil, vinegar or lemon juice, salt, and oregano.

Plus, the crumbled feta in the recipe is an American substitution. When feta cheese is served with a salad in Greece, it is as a slab, not crumbled.

Back to the dressing: Sofia’s Famous Pink Greek Dressing is largely sold in the Midwest, but is available online (photo #13).

The salad is delicious for lunch or dinner as a side, or as a main course with, perhaps, strips of lamb, chicken (photo #16, or a filet of grilled or baked fish (photo #7).

We happened to have a ripe avocado on hand and added it along with a bag of mostly-crushed Stacey’s Pita Chips in the manner of the Lebanese fattoush† salad.

Prep time is 20 minutes.

Thanks to Taste Of Home for the recipe. It was submitted by Susan Bronson of Rhinelander, Wisconsin and tested by the Taste of Home Test Kitchen.
 
Ingredients For 8 Servings

For The Detroit Pink Greek Dressing

 
For The Red Wine Vinaigrette

 
For The Salad

 
Optional For Serving

 

[12] Ready to toss and add the feta. You don’t need to toss it. Consider serving your Greek Salad in the Cobb Salad style (photo #6).
 
Preparation

1. MAKE the dressing. For the Greek Pink Dressing, add all ingredients to a food processor or blender, and blend on high until throughly combined. Chill until ready to serve. For the vinaigrette, in a small bowl, whisk together olive oil, vinegar, salt, oregano, and pepper; set aside.

2. PLACE the lettuce, cucumber, tomatoes, and onion in a large bowl. Add the chickpeas and olives; toss to combine.

3. DRIZZLE the dressing over salad; toss to coat. Top with the crumbled feta, sliced beets and pepperoncini. Serve immediately.

Note: To avoid soggy greens, don’t add the dressing until just before serving.

If you have leftover salad that’s dressed, plan to use it the same day if possible.

 

[13] Sofia’s Pink Greek Dressing is largely sold in the Midwest, but you can purchase it online (photo © Sofia’s Greek).
 
 
“AMERICAN” GREEK SALAD VS. GREEK HORIATIKI

[14] Chart by A.I.

 
Plus

 
THE DIFFERENT TYPES OF AUTHENTIC GREEK SALADS
 

[15] Greek cuisine has numerous types of salads, none of which is called “Greek salad.” That’s an American invention. Here’s what’s on the menu in Greece (A.I. chart).
 
________________
 
*Whipped feta recipe: Place 8 ounces chopped feta in a food processor with a 4 ounces cream cheese, 1 clove sliced garlic, 2 tablespoons lemon juice, an optional 1/2 teaspoon grated lemon zest, and black pepper to taste. Pulse until completely combined. Stir in 2 tablespoons fresh chives.

†Fattoush, a Middle Eastern bread salad that originated Lebanon, has become a staple throughout the Levant region. Like a horiatiki or Greek salad, it includes a medley of fresh vegetables, such as lettuce, cucumbers, tomatoes, bell peppers, and radishes. Fresh mint and parsley are commonly added. The defining feature of fattoush is the inclusion of toasted or fried pieces of pita bread, providing a unique texture and crunch. (Because pita is so thin, they’re much crunchier than regular bread croutons).
 
 

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