Rosés for Mother's Day ~ Yes, Please!

Have you ever wondered how Mother’s Day started?  Take a look at this interesting video from the History channel.

I have been blessed with two amazing daughters, and I am lucky enough to be celebrated year round ~ not just on this silly little Hallmark holiday.  That being said, I do enjoy being spoiled a little bit more in May.  It’s like having two birthdays, and I am more than okay with that. :-)

Rosé season is just getting started and although many people still believe that a bottle of pink wine means it will be sweet, that’s not always the case. I encourage the rosé haters out there to stop associating all pink wine with overly sweet White Zinfandel…that ship has sailed. Rosé wines can range from fruity, to dry, to crisp & refreshing.

I plan on spending this Mother’s Day surrounded by family, a hot grill and plenty of chilled rosé.   Here are a few suggestions.  Cheers and Happy Mother's Day!

Domaine Allimant –Laugner Cremant d’Alsace
Alsace, France
$20


The nose reminds me of red apples & raspberries, but on the palate I find wild strawberries and a touch of freshly baked brioche.  Super fine bubbles and a long creamy finish make this one of my favorite sparkling wines to serve.  It sells for just under $20 bucks, so it won’t break the budget. :-) 

This is a sparkling rosé (100% Pinot Noir) produced in Alsace and made in the traditional methode (Champenoise).  In other words this wine is made the same way that Champagne is made, but so much less expensive.

 

2014 Bedrock “Ode to Lulu” Rosé
California
$24


This is a medium bodied rosé full of wild strawberries, sour cherries and a splash of raspberry.  It is interwoven with savory spice, dried herbs and hints of pepper.  This wine will be delicious paired with grilled meats. 

This is a dry, still rosé ~ consisting mostly of old vine Mourvedre and a bit of Carignan.  To see the philosophy on rosé wine making at Bedrock (no saignee here)click on the following link.
http://bedrockwineco.securecheckout.com/pages/importance-rose.html

2014 Moulin de Gassac Guilhem Rosé
Languedoc-Roussillon, France
$11


Aromas of fresh picked strawberries and crushed red fruits and a hint of citrus rind.  On the palate, it’s bright and crisp with loads of berry fruit. There is also a touch of herbs and peppery spices.  The acid rises on the finish, making your mouth water, leaving you longing for another sip.

This is a dry, still rosé that consists of 50% Grenache, 30% Carignan & 20% Syrah.  A lovely rosé at a kick ass price and pretty easy to find.  Such a bargain!

 

 

 

 

 

 

 

 

 

Wine for Cinco de Mayo? Absolutely!

What is Cinco de Mayo and why do we celebrate on this day?  It's not the day that Mexico gained their independence, as I mistakenly once thought. That is on September 16th.  On May 5th 1862 the Mexican army defeated the French forces at the Battle of Puebla.  Mexican Americans see this day as a source of pride ~ a way to honor their ethnicity, and perhaps it's just another excuse for a great party.

I have spent most of my life pairing Mexican food with Corona and lime, & yes that works, but if you are as much of a lover of wine as I am, it’s time to make a change.

A great way to explore wine and Mexican food is to think about the garnish.  What is the one thing that you will see on just about every plate of Mexican food?  A lime!  And why is that?  That squeeze of lime adds tartness, brightness, or as we think about it in wine, acidity.

A well- paired wine will act as that ‘squeeze of lime’ every time you take a sip  ~ creating a fun little party in your taste buds.  Wines high in acid stay bright in the mouth and cut through even the most extroverted spicy flavors. 

Many wines work with the complex flavors of Mexican food ~ my favorites are fresh white wines that have high acidity and low alcohol.  At the top of my list is a dry Riesling from the Mosel or the Rheingau in Germany.  The Riesling will refresh and cleanse your palate with every sip.

Other ideas of white wines that have great acidity:

  • Sauvignon Blanc from New Zealand ~ bursting with lime zest and green notes, even jalapeno which mirrors many of the flavors in Mexican food.
  • Albarino from Northwestern Spain ~ peach, apricot and citrus with a dry and lively finish.
  • Torrontes from Argentina ~ Lemon, lime & tropical fruit driven. It is light bodied and refreshing.

Now let’s not just think about the victors. Cinco de Mayo was also about the loss the French army suffered. Having been around the French for years, it has become clear that they drink champagne in 3 distinct circumstances. First, to celebrate a victory. Second, to console a loss. Finally, absolutely any time it’s available, which I so greatly admire.  So why not for Cinco de Mayo!?  :-)

Champagne, Cava, and most other sparkling wines stand up beautifully to spicy food and refresh the palate in the same way that beer does.

So many great choices. Maybe the real question is what to pair with the wine? Try this easy recipe:

Classic Ceviche

  • 1 pound fresh, skinless snapper, bass or halibut, cut into ½ inch cubes or slightly smaller
  • About 1 ½ cups fresh lime juice
  • 1 medium white onion, chopped into ¼ inch pieces
  • 1 pound (2 medium-large round or 6 to 8 plum) ripe tomatoes, chopped into ¼ inch pieces
  • Fresh hot green chiles to taste (roughly 2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped
  • 1/3 cup chopped fresh cilantro, plus a few leaves for garnish
  • 1/3 cup chopped pitted green olives (choose manzanillos for a typical Mexican flavor)
  • 1 to 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to give a glistening appearance)
  • Salt
  • 3 tablespoons fresh orange juice
  • OR ½ teaspoon sugar
  • 1 large or 2 small ripe avocados, peeled, pitted and diced
  • Tostadas or tortilla chips for serving
  • Makes about 4 ½ cups, serving 8 as an appetizer, 12 as a nibble

Recipe taken from “Mexico- One Plate At A Time” written by the amazing Rick Bayless

 

 

 


What wine to pair with grapefruit?

Citrus season is here, which means beautiful salads with juicy, tart grapefruit and that same old question..."What the heck will I pair with that?"  

So many wines will fall completely flat next to the racy acidity of the grapefruit, but I found a wine that works beautifully.  This discovery made me giddy!

DO Ferreiro Albarino 2013

DO Ferreiro Albarino 2013

This Albarino comes from the appellation of Rias Baixas in the region of Galicia, the Northwestern corner of Spain.  This area is absolutely gorgeous and definitely holds a piece of my heart, but that is not why I have chosen this wine.   This wine is crisp and vivacious with mouth-watering acidity and works well with the tartness of the grapefruit.

Take a bite of the grapefruit and then take a sip of the Albarino…the grapefruit almost becomes a touch sweeter and the fruit character in the Albarino comes racing out to the front.  On the long finish, the tartness of the grapefruit comes back impressively.  I would describe this combination as a fun little roller coaster rolling through the various taste buds in your mouth.  It just works!  I promise.

Pink Grapefruit and Sumac Salad 

Pink Grapefruit and Sumac Salad 

This is a wonderful salad for this time of the year and pairs beautifully with the crisp Albarino!  Please give it a try and let me know what you think.  

Close up on the lovely little salad. :-)

Close up on the lovely little salad. :-)

I pulled this recipe from one of my favorite cookbooks ~ "Plenty More".  If you would like to give it a try, click on the recipe and ingredient list below.