Clink & Drink Pink with Rosé wines from Vieni, Vineland & Greenlane
As Summer rolls along you’ve still got lots of time to enjoy Rosé wines from across Ontario and we have made it easy for you with a bouquet of One Dozen Rosés…wines that is. Each month this summer we are offering a different assorted case of Rosé wines for you to sample & enjoy, along with recipes to enjoy with the different wines.
Watch this spot for weekly updates to our Rosé Report. Our Savvy Sommeliers take the guess work out of what taste is bottled up in each pretty pink bottle. Each week we will highlight some of the Ontario Rosés that are awaiting to be enjoyed when you open your One Dozen Rosés as well as great recipes that we feature to help make your summer wining & dining easy.
Vieni Estates Momenti Rosé Extra Dry
20 Valley (Niagara)
Sommeliers Tasting Notes: If this wine could speak, it would say “let’s party!”. Bright cream soda like colour, crisp with tastes of cherry & cranberry wrapped up with a whiff of fresh bread. The refreshing acidity is delicious, while the mousse & fine bubbles make this a great crowd pleasing wine.
Food Pairing Suggestions: Here is a fun (not to mention eye catching) hors d’oeuvre to serve at your next party – Bacon Wrapped Jalapeño Poppers. If you are not a fan of jalapeños, try bacon wrapped scallops or put out a charcuterie plate with this bubbly.
20 Valley, Niagara
Sommeliers Tasting Notes: An interesting blend of Riesling & Pinot Noir, this light salmon wine has subtle floral notes with a dash of white pepper. With your first sip, you’ll remark on the vibrancy of acidity that will either quench your thirst or smooth out when you enjoy with food.
Food Pairing Suggestions: This is definitely a picnic wine. Easy drinking, especially perfect for those who are white wine lovers, this wine would be delicious with hummus, tabbouleh, green salads or smoked salmon. Simply, chill, sip & enjoy.
Beamsville Bench, Niagara
Sommeliers Tasting Notes: Summertime in a glass! Refreshing notes of strawberry & rhubarb…but not tart. This wine is dry, crisp with a light sweetness. Smooth custard like mouthfeel, it is a delicious & well balanced wine.
Food Pairing Suggestions: when pairing with food, it is good to accentuate the dominant flavour – in this case rhubarb. Make your favorite rhubarb dish like the Rhubarb Salad we have in the Rosé Recipe Box on the following pages. If you’d rather accentuate the strawberry taste then serve with the Perch with Strawberry Salsa.
Sommeliers Tasting Notes: A blend of 80% Cabernet Franc with 20% Cabernet Sauvignon this pretty salmon colour has bright refreshing acidity, floral & berry aromas that continue into the taste. There’s a base of minerality that makes this medium bodied rosé so delicious. Imagine the remarkable red wine that could be created if they took the same grapes and let them sit on the skins long (with the juice).
Food Pairing Suggestions: Our friend Chef Brad Long shares in our Rosé Recipe Box his Fast Poaching Lil Fish recipe which would hit top marks with this wine. If fish is not your forte, then try with light dishes like prosciutto & asparagus, lemon roasted chicken, corn chowder…or a summer salad.
And while you’re drooling over these delicious wines, here is a great recipe to enjoy with your One Dozen Rosés:
Fast Poaching Lil’ Fish
From Chef Brad Long
Chef Brad Long is recognized as one of the top chefs in Canada. His talents are highly acclaimed by some of the country’s toughest food critics – VQA Restaurant Awards of Excellence and Globe and Mail Top 10 restaurants of the year.
Currently Long is chef and owner of Café Belong and Belong Catering. He is a Co-host of the Food Network Canada smash hit Restaurant Makeover and is currently in post-production of a new provocative food documentary.
3 lbs trout filets, skin on
1 onion, chopped
1 clove garlic
1 lemon, cut into four
3 bay leaves
1 sprig of thyme
2 ribs celery (optional)
½ bulb fennel, chopped (optional)
Begin by removing any remaining pin bones left in your fish filets. Tweezers work best for this job.
Portion your trout in even, one per person pieces. Lay trout skin side down in a greased square sided pan, do not pile or overlap. Set aside.
Preheat oven to 350F.
Place water, onion, garlic, lemon, bay, thyme and celery/fennel, if using, in a stock pot. Bring it to a boil. Once boiled, salt generously. It should taste like a slightly too salty soup.
Reheat (or cool) liquid to 175F – use a thermometer. Once it reaches the correct temperature pour over fish filets until all pieces are covered.
Place pan in preheated oven and bake for 4-7 minutes. For a medium rare fish cook it less time. For a well done piece of fish, use the full 7 minutes.
To serve, gently lift the portion of fish from the broth with a wide, flexible fish spatula. Briefly drain on a clean cloth and then onto the plate.
Here is a sneak peak of the wines that will be in September’s bouquet:
-Château des Charmes Rosé VQA 2014, Niagara-on-the-Lake
-Good Earth Winery Rosé VQA 2014, Beamsville Bench (Niagara)
-Megalomaniac Pink Slip Rosé VQA 2014, Beamsville
-Rosehall Run One Rosé VQA 2014, Prince Edward County
-Rosehall Run Pixie Sparkling, Prince Edward County
–Trail Estates Rosé, VQA 2014, Prince Edward County
…and a few other bottles.