Wine Pairing: Peach Tart & Vintner’s Reserve Riesling

Howdy! Lauren Kelp here and todays wine pairing is one for the books. We’ve done a lot of delicious pairings with masterfully grilled entrees, easy “date night” food, and even perfect summer sides, but this pairing is like non-other. It mixes juicy summer peaches with crisp & refreshing Riesling.

It’s basically the best combination ever and you’ll have this pair on repeat until you can’t get your hands on another peach. Don’t worry, we’ll have a fall dessert by then, but for now, it’s peaches on repeat.


I don’t know about you, but peaches are the quintessential fruit of summer in my book. There is nothing better than biting into a perfectly ripe peach on a hot summer afternoon … okay, I lied. Cutting into a slice of peach tart with a glass of chilled Riesling is way better.

This tart is a baker’s best friend. It’s beautiful, tastes like heaven, and is deceptively easy to cook. We are all about getting the biggest bang for our time in the kitchen and this sassy little tart does just that!


Serves: 6-8
  • -1½ cups + 2 tablespoons all-purpose flour
  • -3/4 teaspoon kosher salt
  • -3/4 cup + 1 teaspoon sugar
  • -1/2 cup extra virgin olive oil
  • -2 tablespoons whole milk
  • -2 teaspoons almond extract
  • -2 tablespoons cold, unsalted butter
  • -5 ripe peaches, pitted and thickly sliced
  1. -Preheat oven to 425 degrees.
  2. -In a medium sized mixing bowl, combine 1½ cups flour, ½ teaspoon salt and 1 teaspoon sugar until evenly sifted.
  3. -In a small bowl, whisk together the oils, milk and almond extract.
  4. -Add this mixture to the flour mixture and mix gently with a fork. Do not over work.
  5. -Transfer dough to an 11-inch tart pan, and using your hands, pat out the dough so that it completely covers the bottom of the pan, and push the remaining dough up the sides to meet the edge. Dough should be about ⅛-inch thick. Trim and discard excess dough.
  6. -In a separate bowl, combine ¾ cup sugar, 2 tablespoons flour, ¼ teaspoon salt and the butter.
  7. -Using your fingers, pinch the butter into the dry ingredients until crumbly and evenly combined.
  8. -Starting on the outside of your tart pan, arrange the peaches in a tight, overlapping, concentric circle. Make a second circle to fill in the center.
  9. -Sprinkle the butter mixture over the top of the peaches. Be sure to use the entire butter mix (it will seem like a lot).
  10. -Bake for 35-45 minutes, until the crust is slightly brown.
  11. -Remove from oven and let cool slightly. Serve warm with vanilla ice cream and a glass of Kendall Jackson Riesling.


What did I tell ya? Easier than you thought, right?! The tart is divine, but it’s even better when you’ve got a glass (or two) of Riesling at the ready. Pull out a freshly chilled bottle for when you serve the tart and you’ll be a total show stopper!


So, my summer fiends, there you have it. The perfect recipe for the dog days, the cool nights, the back-to-school treats, and, of course, the impromptu dinner party. Give this guy a try & tag @KJWines – we would love to share in the celebration!


Photography by Constance Higley