A pair of Roses never smelled so sweet

Two Ros�©s that can stand up to hearty fare.

 


With the dog days of summer coming to an end, it’s almost time to finish off this year’s crop of rosés, but not quite. I’m just not ready to let go of this element of my vinous arsenal: great with so many dishes, wonderful on it’s own and just so refreshing!

With the cooling night of autumn upon us, well not really but it’s coming, it’s time to up the ante a little, and search out Rosés that offer a little more oomph.  This weather brings heartier fare, and while we haven’t moved on to Cassoulet and Beef Bourguignon yet (I’m ready I tell you),  some grilled chicken and pork might be on the weekends menu, and these 2 wines are just the ticket to a pairing success.
2008 Slowine Rose from Paul Cluver Overberg, South Africa 12.5%
This Blend of Pinotage, Pinot Noir and Syrah offers up intense sour cherry, peach and melon flavors with a classic background hint of banana.  Crisp and fresh on the palate it would make a great partner for tropical pork dishes but I really like it with Tamales!

2007 Chateau Moyau La Clape Rose Coteaux du Languedoc 13.5%
A classic Rhône blend that gains complexity from each of the 5 grape varieties used. This is a big, bold rosé, with deep, sweet strawberry and pomegranate aromas and a lightly spicy, herbal and leathery tinged palate with crisp yet complex red berry flavors that are perfectly poised to work with grilled or even fried chicken.

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Comments

  • Snooth User: Greg Roberts
    Hand of Snooth
    100798 227

    We getting away from summer weather but here's a classic food pairing for rosé. Its not as complicated as it seems!

    Classic Salade Niçoise

    Serves 6
    ½ pound green beans, blanched, refreshed and halved
    (haricots verts - thin French green beans are best)
    1 pound red new potatoes, peeled, cooked, and cut into 1/8-inch slices
    1 small red onion, cut into thin rings and soaked in cold water for 5 minutes
    two 6-ounce cans imported tuna (packed in olive oil) flaked into large chunks
    ¼ pound niçoise olives (pitted and halved if you have the time and patience)
    2 teaspoons minced garlic
    2 teaspoons minced shallot
    12 anchovies, soaked in water for 5 minutes and finely chopped
    3 tablespoons fresh lemon juice
    ¼ cup red-wine vinegar
    1 cup olive oil
    2 teaspoons salt
    ½ teaspoon salt
    ½ teaspoon black pepper

    1 head red-leaf lettuce, leaves torn roughly (or other leaf lettuce)
    6 hard-boiled eggs, quartered lengthwise
    4 small tomatoes, quartered

    1. Combine beans, potatoes, red onion, tuna, and olives in a large bowl and toss gently to combine, so as not to break up the tuna chunks. Cover and refrigerate for 4 hours.
    2. Place garlic, shallot, anchovies, lemon juice, and vinegar in a small bowl and whisk in olive oil. Season with salt and pepper.
    3. Lightly dress lettuce with vinaigrette and divide among 6 plates. Decoratively arrange hard-boiled egg slices and tomatoes on lettuce, and drizzle with a little vinaigrette.
    4. Dress vegetable and tuna mixture with remaining vinaigrette, tossing gently. Divide evenly among the plates.

    Variation: for a fancier salad, try substituting grilled fresh tuna for canned.


    *Taken from The Dean & DeLuca Cookbook, by David Rosengarten with Joel Dean and Giorgio DeLuca (Random House 1996)

    Sep 07, 2009 at 4:16 PM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 217,192

    Nice recipe Greg. I especially like that you didn't froufrou it by using grilled tuna. Canned tuns, preferably from the Mediterranean, though more realistically from the Atlantic coast of Africa packed in good oil is the key to a good Salade Nicoise!

    Thanks for sharing this.

    Sep 08, 2009 at 5:46 PM


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