As we are now coming up on peak rosé season, can you recommend TWO of your favorite examples: one light, crisp and quaffable, the other more hearty and serious. And what kinds of foods do you pair each of them with?
Light rosé: Gilbert Cellars Rosé of Mourvedre Columbia Valley (Washington): Think Bandol Rosé American style.
with Baby Rocket & Charcoal Grilled Pork Salad, with Carrots, Leeks, Sunflower Sprouts, Marcona Almonds & a Pea Tendril Vinaigrette (this dish is somewhat Asian in flair)
More intense rosé: Chateau Monpensier Le Grand Bouqueteau Chinon Rosé: if Chinon Rouge and Sancerre had a baby it would taste like this!
with Lamb Cannelloni with Goat’ s Milk Cottage Cheese, Fava Beans & Tomato Sauce (please . . . lamb AND goat’s cheese with Loire wines? Shooting fish in a barrel!!!) READ MORE »