​This cake is like a super moist fallen chocolate soufflé with a delicately crisp crust. It puffs up a lot while it bakes and then falls as it cools – so don’t panic. Be sure to give it at least 20 minutes to cool before serving; if it’s too warm, it will be tasty but much too difficult to cut. – Caprial Pence and Melissa Carey from Caprial's Bistro

This recipe is one of our summer favorites. Try it with some seasonal berries, like strawberries, raspberries or blueberries and pair with some of our REININGER & Helix red wines, like the Helix 2011 Merlot or the REININGER 2012 Syrah. ​

This potato recipe is simply delicious, and an excellent side dish for barbecue ribs.. Our recipe selections this time around may seem a little onion crazy, but Merlot is a fantastic pairing with the sweeter onions – Walla Walla Sweets and Red Onions.

Ingredients
4-5 lbs. red new potatoes, scrubbed (we recommend baby reds, but the larger red potatoes are just fine)
1 tbsp. salt
10 oz. bacon
1 red onion, sliced into very thin semicircles
5 tbsp. olive oil
3-4 tbsp. apple-cider vinegar
1/2 c. light brown sugar
Freshly ground pepper and salt

Directions
Add the potatoes and 1 tablespoon salt to a large pot of cold water. Bring to a boil; boil until almost fork tender. Drain.

Cook the bacon in a skillet until crisp, about 5 minutes. Remove bacon, drain, crumble and set aside. Pour off all but 1 tablespoon of bacon drippings from skillet.

Return the skillet to heat; add onions, cook until soft, about 3-5 minutes. Add 3 tablespoons olive oil, vinegar and sugar; cook, stirring until sugar dissolves, 3-5 minutes. Add fresh ground pepper and a pinch of salt.

Heat barbecue to medium hot. Slice the potatoes in half if using baby red potatoes; quarter the potatoes if using the larger reds. Toss with the remaining 2 tablespoons of olive oil and ground pepper. Grill the potatoes until crisp and cooked through, about 4 minutes per side. (If using the baby reds, you may wish to use a grilling tray or basket and grill in two batches.) Return the potatoes to the bowl. Add the dressing and bacon; toss. Serve warm or at room temperature.

Makes 6-8 servings.

We're not sure which Walla Walla winemaker deserves credit for this unique recipe, but we do know that Walla Walla Sweet Onions paired with Walla Walla Merlots are a wonderful combination. Easy to prepare, this recipe is terrific for large gatherings this Fourth of July holiday. ​