(Image Sourced from Luxe Beat Magazine)

Sherrie Wilkolaski / August 10, 2021

Summer is upon us and backyard BBQ’s and weekend soirées are in full swing. For those wine-lovers out there, we have pulled together a few wine and food pairings that are ideal for those summer get-togethers. We are featuring Poggio Anima wines and dishes like Aussie Beef, Arugula & Parmesan Pizza with Mint Oil, Bison Sliders with Avocado Aioli in Lettuce Wraps, Peruvian Potato and Pico Salad…and more! Yum!


Primitivo always brings plenty of flesh and ripeness to the table with a solid spine of certainty and structure. Smoked meat, dried cherry, cracked pepper, and cassis on the deeply scented nose. Medium to full-bodied with berry cobbler flavors showing a liqueur-like intensity with an anise note coming up with air. 

Food Pairing

Grilled Bison Ribeye

Recipe provided by Dr. Stacie J. Stephenson author of the new self-care book VIBRANT: A Groundbreaking Program to Get Energized, Reverse Aging, and Glow

Note: You could also use a grass-fed beef strip steak, if you prefer a lower-fat cut of meat. 

Serves 4 to 8

  • 2 tablespoon avocado or grapeseed oil 
  • 4 tablespoons garlic powder 
  • 1 teaspoon sea salt 
  • 1 teaspoon pepper
  • 1 tablespoon tamari
  • 4 10-ounce bison ribeyes
  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms (white or baby bella)
  • 1 medium yellow onion, peeled and sliced into rings.


  1. In a large shallow pan that will fit all four steaks. whisk together the garlic powder, oil, tamari, salt, and pepper. Add the steaks and flip to coat. Cover and set aside to marinate on the counter until the steaks come to room temperature, about 30 minutes to an hour.
  2. Preheat the grill on high until it reaches 400 degrees with the lid on.
  3. Put the steaks on the grill and cook for 5 to 7 minutes on each side (depending on thickness) for medium. Remove the steaks from the heat and put them on a plate. Cover and let them rest for ten minutes.
  4. While the steak is resting, heat the olive oil in a skillet over medium heat.
  5. Add the mushrooms in a single layer and cook until browned on one side. Flip and cook until browned on the other side. Remove to a plate and set aside.
  6. Without wiping the skillet, add the onions and sauté until they are soft, about 8 minutes. Add the mushrooms during the last minute, mixing it all together.
  7. Serve the steaks topped with the mushrooms and onions, or serve them on the side.

Refreshing Grilled Watermelon Salad

Recipe provided by Dr. Stacie J. Stephenson author of the new self-care book VIBRANT: A Groundbreaking Program to Get Energized, Reverse Aging, and Glow

Serves 8

  • 1 medium-sized or 2 small seedless watermelons
  • 3 tablespoons olive or avocado oil
  • 5-6 baby seedless cucumber, sliced in rounds
  • 2 cloves garlic, minced
  • 8 basil leaves, julienned (rolled and very thinly sliced)
  • ¼ cup balsamic vinegar 
  • 1 tablespoons olive or avocado oil 
  • Salt and pepper to taste 
  • 4 ounces feta cheese (optional)


  1. Preheat the grill on high until it reaches 400 degrees with the lid on.
  2. Slice the watermelon in to thick slices, then cut each slice into four wedges (leave the rind on).
  3. Brush each rind on both sides with 1 tablespoon of the oil, and lay the wedges on the grill. After 1 to 2 minutes, flip the wedges and cook for 1 to 2 minutes more. Remove the wedges to a cutting board.
  4. Cut of the rinds and cube the grilled watermelon. Put the watermelon in a large bowl.
  5. Add the remaining ingredients to the bowl, including the remaining oil, and mix gently until full combined. Cover and refrigerate for at least 30 minute, or up to 2 hours.
  6. Sprinkle with optional feta cheese and serve chilled.


Of all of the varietals of Italy, Nero d’Avola is as lustful and pleasurable as it gets. Rich, peppery and opulent. It has many of the same characteristics of Syrah and is the most important grape of Sicily. Notes of ripe plums, leather, garrigue and pepper on the nose, with ripe black cherry and a touch of candied berry on the palate. (SRP: $15; purchase here.)

Food Pairing

Pine Mountain Flame Burger

Created by Chef Capon for Pine Mountain’s Grilling Games

Recipe (serves 4)

  • 8 three ounce beef patties 
  • 8 strips applewood smoked bacon 
  • 2 red onions 
  • 1 cup shaved dill pickles 
  • 8 slices American cheese 
  • 2 cups BBQ sauce 
  • 1/2 cup chipotle mayonnaise 
  • 1/2 Dijon mustard
  • 4 burger buns 
  • Salt and pepper


  1. Place the Pine Mountain® ExtremeStart™ Firestarter on the grill grate, light at the wrapper indications, and place the charcoal chimney on top. Once the briquettes turn to an ashy gray, it’s time to start cooking. Dump out the charcoal and replace the grate.
  2. Slice red onions into 1/4 thick rings. Season with extra virgin olive oil and salt & pepper.
  3. Grill over hot grill until charred.
  4. Remove from heat and set aside.
  5. Place the bacon on the grill until crispy. Remove and place on paper towels. 
  6. Chop the bacon into small dices and mix with the onion rings. Keep warm by the grill. 
  7. Mix the chipotle mayo and BBQ sauce together and set aside.
  8. Season the patties with salt and pepper on both sides and brush one side lightly with the mustard. 
  9. Place the burgers on a hot grill with the mustard facing up. Grill 2-3 minutes until you get a nice char and flip.
  10. Place one slice of American cheese on each patty. 
  11. Cook until desired temperature and remove from heat.
  12. Warm the buns on the grill.
  13. Remove from heat.
  14. Place 1 tbsp of the BBQ mixture on each side of the bun.
  15. Stack the 2 patties on top of each other. 
  16. Place 4 slices of pickles on top.
  17. Top with the onions and bacon.
  18. Place top of bun on top and serve immediately to enjoy!

Bison Sliders with Avocado Aoli in Lettuce Wraps

Recipe provided by Dr. Stacie J. Stephenson author of the new self-care book VIBRANT: A Groundbreaking Program to Get Energized, Reverse Aging, and Glow

If you don’t want to buy steaks for a big group, or kids are present, add these sliders to the grill—a serving is two per person, or one each for little kids. 

Serves 8 to 16

  • 2 pounds ground bison
  • 3 cloves garlic, minced 
  • 1 tablespoon garlic powder 
  • 2 teaspoons sea salt
  • 1 teaspoon onion powder 
  • 1 teaspoon ground pepper 
  • 1/2 teaspoon smoked paprika 

For the Avocado Aioli

  • 2 avocados, mashed 
  • 2 cloves garlic, minced 
  • 1 teaspoon cilantro, minced 
  • Salt and pepper to taste 

For the wraps

  • 12 large leaves from 1 or 2 heads of Boston lettuce
  • 2 or 3 Roma tomatoes, sliced (for a total of 16 slices)
  • Optional: Burger condiments of choice (ketchup, mustard, pickle relish, etc.)


  1. Put the ground bison in a bowl with the garlic, garlic powder, sea salt, onion powder, pepper, and paprika. Mix with your hands until fully combined, then set aside to come to room temperature, about 20 to 30 minutes.
  2. Make the Avocado Aioli: Combine the avocadoes, garlic, cilantro, salt, and pepper. Cover and put it in the refrigerator. 
  3. Preheat the grill on high to 400 degrees with the lid on.
  4. Form 16 small patties from the ground meat mixture. Put the patties on the grill and cook for 3 to 5 minutes per side, or until desired doneness.
  5. Arrange the lettuce leaves on a platter and put a slider on each leaf. Top with a tomato, avocado aioli, and/or any preferred condiments.

Recipe provided by Dr. Stacie J. Stephenson author of the new self-care book VIBRANT: A Groundbreaking Program to Get Energized, Reverse Aging, and Glow

Serves 8

  • 2 pounds baby Peruvian potatoes
  • ¼ cup avocado or olive oil
  • 4 Roma tomatoes, diced
  • 1 medium white onion, minced 
  • 1 jalapeño, de-seeded and minced 
  • Salt and pepper to taste 
  • Juice of two limes
  • ¼ cup fresh cilantro or parsley, minced 


  1. Preheat the grill on high until it reaches 400 degrees with the lid on.
  2. Set 2 large pieces of foil on the counter. Cover them with parchment paper.
  3. Put half the potatoes in the center of each foil/parchment sheet. Divide the tomatoes, onion, and jalapeno between the two sheets, stacking them on top of the potatoes. Drizzle each pile of vegetables with 1 tablespoon of the oil, and sprinkle with salt and pepper.
  4. Lift up opposite sides of each sheet and fold them together a few times at the top, then up the remaining edges, to form a sealed packet.
  5. Put the packets on the grill and let them cook while making other things on the grill (like the meat and watermelon). Open the packets after 30 minutes and use a fork to see if the potatoes are soft. If not, check again every ten minutes until they are fork-tender.
  6. When the potatoes are done, add them to a large serving bowl. Add the remaining oil, lime juice, cilantro or parsley, and additional salt and pepper to taste, if necessary. Serve warm, or cover and refrigerate for an hour, or until chilled.


About Poggio Anima

Poggio Anima is a joint venture between Ronnie Sanders of Vine Street Imports and a selection of boutique wineries throughout Italy. The idea is straightforward: to source great vineyards from existing relationships and produce a real wine that conveys a sense of place.

These wines are truly one-of-a-kind, resulting from long-standing relationships with reputable and respected growers throughout Italy.

Poggio Anima is a collection of nine wines representing four regions typifying the cultural heartbeat of each area. Poggio Anima, translated as ‘Hill of Soul,’ personifies the individual vineyards cultivated for each bottle. Many wines have vitality and a soul, though few exemplify
these traits so authentically, especially those priced for weekday consumption.

Poggio Anima’s ancient pagan bottle labels make them a unique outlier in the Italian wine space. The reason for the ancient pagan theme is due to the everyday dichotomy between good and bad in the world. Striving for balance in life is essential, and a crucial concept in genuine viticulture. The Eastern ideology of Yin Yang is the core of this ‘balance’ in the Poggio Anima concept. Fusing this Eastern belief with Western philosophy is apparent when you look at the contradiction of red and white (wines), good vs evil (demons vs angels), and modern ideas with old-world winemaking practices (catchy, fun packaging with classic old world wine).

Poggio Anima’s white wines are named after religious archangels while the reds are named after fallen angels. Each wine was specifically named for the persona of the grape, region, or style of the wine. Each wine hails from one variety, a single vineyard, and represents its
indigenous place of origin.

Poggio Anima is real wine, from a real place, made by real people.

About Vine Street Imports

Vine Street Imports (VSI) is dedicated to bringing the most exciting boutique and artisan wines from around the globe to the US market. Our wines garner critical acclaim from major wine reviewers and can be found in prestigious retail shops and restaurants around the country. In addition to our national portfolio, Vine Street Imports represents many of the world’s great wineries for exclusive distribution in Pennsylvania, New Jersey, and Delaware. VSI founder Ronnie Sanders continues to scour the planet in search of booze that shows distinctiveness and a story. It all started with a relationship back in the latter part of the 20th century with a prominent Aussie winery. That association has developed and redeveloped over the years to
metamorphose into what VSI represents today. While Australia is the Fengshui of the portfolio, the evolution of our global selections continues. Vine Street Imports represents many of the most talented winemakers and their craft from Australia, New Zealand, South Africa, Italy, and England. Personality and open-mindedness are at the core of our mantra, this is expressed with the labels, styles, and varietals that we work with.

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