If you’re anything like me, the end of summer brings a touch of despair. Where did the time go? All year long I look forward to the long days of sunshine; dips in the pool, riding waves at the beach, long bike rides and picnics in the park, barbecues, s’mores, ice cream cones, lightning bugs and family vacations.

Unfortunately, it always seems to fly by so quickly. Before you know it, there’s that chill in the late afternoon air and, with the arrival of sweater season, the carefree days of summer are gone. So with Labor Day fast approaching, I’m trying to savor every moment of these last few precious weeks of outdoor activities and get-togethers, especially those that involve a grill.

My grilling go-to is usually some sort of fish: salmon, swordfish, arctic char, bluefish, halibut—I love them all. But every once in a while, I crave a burger, hot off the grill. And it doesn’t have to be an all-beef patty. Sometimes I’ll go with lamb, turkey or veggie burgers. Admittedly, the veggie burger is for when I’m trying to eat healthy, and I suppose that holds true for the turkey too. I mean, there’s just nothing like a juicy, all-beef burger sizzling hot off the grill.

A few weeks ago I was sent a summertime care package from the historic Santa Margarita Ranch in Paso Robles, California which boasts nearly 15,000 acres of open pastures and gardens, as well as the beautiful Ancient Peaks Winery and Margarita Vineyard, planted with several white and red grape varieties. Included in the box were three bottles of wine (see below), along with the ranch’s beef burgers and a special sauce recipe.

The ranch and winery are owned by three local families, the Filipponis, Rossis and Wittstroms. From the Wittstrom branch comes “Grandma Betty,” whose simple but tasty burger dressing was served for 30 years at the California mid-state fair. The four ingredients are so obvious, yet come together with the burgers so perfectly, that there was a moment when I said to myself, “Why didn’t I think of this?!”

Grandma Betty’s Special Burger Sauce

In a medium-size bowl, mix together ½ cup Hellman’s mayonnaise, ⅓ cup Heinz ketchup, ¼ cup French’s mustard. Stir in ⅓ cup of chopped sour dill pickles or relish. Add a dollop of the sauce on top of your favorite burger.

Santa Margarita Ranch and AVA

The cattle ranch, located in the southern reaches of Paso Robles wine country, sits at the foot of the Santa Lucia Mountain Range, just 14 miles inland from the Pacific Ocean. Within the ranch’s property, 900 acres are dedicated to growing wine grapes and making estate wines for Ancient Peaks Winery. Due to the area’s unique wine growing characteristics, it was given recognition in 2014 as the Santa Margarita AVA (American Viticultural Area), a sub-AVA within the larger Paso Robles AVA.

The Santa Margarita AVA, with its maritime influence, is one of Paso Robles’s coolest growing environments, despite the abundant sunshine. A late, long growing season enables the fruit to slowly ripen and lends the wine fully developed flavors and fine tannins.

Additionally, the AVA is notable for its unusual array of soils—ancient sea beds, rocky alluvium, shale, volcanic and granitic—which give a unique complexity to the wine.

Three Wines For a Late Summer Barbecue

Ancient Peaks 2020 Chardonnay (SRP $19). A beautiful balance of ripe fruit with zingy acidity. Round, luscious texture, bright fruit flavors and long, lingering finish means that this wine meant to go with food. You could easily pair it with a burger, especially one made with turkey, fish or veggies.

Ancient Peaks 2019 Cabernet Sauvignon (SRP $22). Another richly textured wine meant for food, the bold fruit notes (blackberry, cherry, blueberry) are reigned in by a refreshing acidity, sleek tannins and notes of vanilla, mint, tobacco and baking spices.

Ancient Peaks 2018 Renegade (SRP $26). A blend of 38% Syrah, 36% Petit Verdot and 26% Malbec, this is a rich, boldly flavored wine with dark fruit notes. The Syrah is what stands out the most within the blend, giving meaty, smokey, savory characteristics. The Petit Verdot, on the other hand, lends tobacco notes and structure, while the Malbec brings a juiciness to the mouthfeel. The perfect companion to an all-beef patty with Grandma’s special sauce.