Rosé - A Dozen Pairings Picked
Meet Mary
Rosé – A Dozen Pairings Picked
If you’ve attended the Royal Food and Wine Pairing at Castello di Amorosa it comes as no surprise –you know my affection for Gioia, Castello di Amorosa’s Rosato of Sangiovese. Perhaps one of the most versatile food wines available as the pairing possibilities for a well-made rosé are seemingly endless. Traditionally, rosé wines are dry, light, and fruity and carry appeal for white and red wine drinkers. Any black-skinned grape can be made into a blush or rosé wine. The longer the skins remain in contact with the juice and pulp, the more pigment is imparted and, thus, the redder the juice or wine becomes. Rosé is produced by limiting the contact of the skins of black grapes with the juice; for Gioia, it is approximately 36 hours. As we weather the dog-days of summer and celebrate with picnics, grill parties and backyard entertaining, Rosé indeed seems to be on everybody’s mind…and palate. This is a perfect opportunity to explore the aforementioned ‘pairing possibilities’.
Let’s put my theory to the test…let the pairings begin!
Castello di Amorosa’s Gioia, Rosato of Sangiovese has a bright and beautiful salmon colored hue. Serve this chilled rosé with tasty apps or a light and seasonal dinner.
Full-bodied rosé wines are a great match for terrines, pate, and Italian salumi. The fruit notes of Gioia compliment the gamey meats and the acidity provides just enough ‘zip’ to cut through the fattiness of these tasty selections.
Roasted red pepper hummus is a yummy app with a chilled rosé.
Olive-based tapenades with anchovies, capers and light vinegar are prolific in Italian cuisine. The saltiness of the olives is a perfect back drop for fruity Gioia.
Forget the margaritas! Salsa provides a hint (or a lot!) of spice—cool crisp Gioia with the tomatoes and cilantro atop a salty tortilla chip is delicious. Yo tengo chips and salsa!
No time to make a caprese salad..no problem. Caprese bites are a quick and easy alternative.
A favorite on the Royal Food and Wine Pairing menu, cream of tomato basil soup. A touch of cumin adds Mediterranean flair and chilled Gioia is a refreshing contrast to this warming comfort soup.
Margherita Pizza is named for the first Queen of modern Italy, Margherita De Savoia-(l85l-l926). Margherita pizza is a thin crust pizza with tomatoes, mozzarella and basil. For a peppery freshness, try it topped with leaves of arugula. Thank you Queen Margherita, you would have loved this pizza with Castello’s Italian style Rosato of Sangiovese, Gioia.
Hot wings and Gioia was my husband’s favorite pairing. This duo takes me back to circa 1985 ordering buffalo wings and a bottle of chilled white Zin! I was definitely on to something—fruit and spice makes everything nice!
Pasta with marinara sprinkled with Asiago and served with Gioia was a simple meal on a hot summer evening.
Research suggests that eating oily fish once or twice a week may increase your lifespan by more than two years and reduce your risk of cardiovascular disease up to 35 percent. That combined with a relaxing glass of wine and we may have found the fountain of youth! I loved the grilled smokiness of the delicate salmon meat which was complemented by the crisp berry burst of Gioia. This healthy pairing was incredible; grilled sockeye salmon from our friends at Great Alaska Seafood http://www.great-alaska-seafood.com
A cool watermelon salad tossed in cold pressed grape seed oil and light vinaigrette. Flavorful red onion and a few crumbles of feta combine for a surprising palate of sweet, salty and tangy. Castello di Amorosa’s Gioia completed this palate of fruity crispness.
Kanpai! Talk about a mixed marriage! Rosé is a natural for exotic spices.
Left Over---But Not Forgotten
Letf Over – But Not Forgotten
Having a birthday on or near a holiday has its good and bad points. Obviously, friends and family gather to frolic and take part in festive merriment. Unfortunately, said merriment typically has little to do with the birthday and everything to do with the holiday. Me, I share my birthday with a Turkey. November 25th is always crammed with either celebration preparation or post-feast recovery. Every 7th year my birthday is THE day and the turkey proves a formidable rival; pumpkin pie with birthday candles does not have the allure of butter cream frosting with bright neon pink birthday wishes.
My mother was sensitive to this scheduling conflict, thus, when I was very young I was appeased with a trek to the toy store and carte blanche up to $25. In my teens, it was off to the movie theater with my friends for whatever movie was making its blockbuster holiday premier and a pizza sleep-over. As I grew up and eventually, out, we took on a new tradition. I was crowned the decision maker as to what to do with the turkey left-overs. Finally, the bird’s day in the spotlight was over, literally left-over.
A few of my favorites were fairly ordinary; Shepherd’s Pie, Turkey pot pie and Turkey noodle soup were regulars. As I got older, the requests were a bit more sophisticated. Turkey and sour cream enchiladas met with approval and when I requested Turkey Taquitos–that was a keeper.
However, one of my favorites was nothing inventive, creative or inspired by culinary vision. Regardless of my left-over request, turkey salad on mini cocktail bread made an annual appearance and truth be told, I would have forgotten about the other gastronomic explorations in favor of the plate of petite pleasers. As I came of age to share a bit of vino, a glass of bubbly or a fruity rose was included in the party.
I no longer compete with the bird, instead, we are allies. I happily share my birthday with the invited guest and relish the tasty treats it provides.
I thank the bird as left-over memories fill me with happiness.
Not only a great way to use the turkey, but with this salad you can toss in fennel, celery, apples, onion, or cranberries. The La Fantasia has bright berry notes and a slight effervescence; what a way to welcome the holiday season.
Mary Davidek C. S., S.W.
