by Jeff Wilcox
17. August 2010 05:53
I love rosé! Who of you out there also appreciates the beauty of this often underestimated wine? I’m of the opinion that there is no better pairing on a hot summer day with what is typically “red-wine food” than a flavorful, well chilled rosé One of my favorite pairings is my wife’s preparation of grilled ancho chile vegetables, alongside a hamburger and side of fried rice.
We are all aware of the advantages of cooking a whole meal outside on a hot day and last Sunday, that is exactly what we did for a relaxing lunch on the deck. Joining us was this wonderful rosé Valle Reale Montepulciano d’Abruzzo Rosé 2007. The chilies were cooled down by the temperature of the wine and the burger was really setup by the liquid fruit flavors.
It seems like most people pass on drinking rosés, thinking that they are all sweet. Well this is not the case with this week’s staff pick the. Nor is it the case with most of the rose’s we stock at Vine & Table. And, I might add, we just may have the best selection of rosés in town. Stop in and try one for your next picnic, lunch on the deck, or outdoor concert. Then, I bet you’ll not pass on it the next time.
grilled ancho chilie vegetables:
1 red pepper, rough chop
1 sweet onion, rough chop
1 8 oz. pkg whole mushrooms, halved or quartered depending on size
1 yellow squash, rough chop
1-2 zucchini, rough chop
Chop veggies to large bite size pieces and combine. Drizzle with EVOO. Sprinkle with Morton’s Nature’s Seasonings (about 1-1/2 teaspoons, more or less to taste), ½ teasp. Garlic powder, ½ teasp ancho chili powder. You may also use cracked pepper and salt in place of Natures Seasonings if the garlic powder is increased and onion powder added. Toss to evenly distribute oil and spice and place in a grill basket. Grill over high heat turning as needed to caramelize veggies.
