Eat This Drink That - Rose

June's Eat This! Drink That!

This month, everything is coming up Rosés!

Summer is officially here which means it’s time to replace all non-pink wines with Rosés, of course. More than just a trend, Rosés have become a global powerhouse to be enjoyed any time of year!

Complemented by the Rose’s flavours of strawberries, flowers, and citrus these summer-time eats are patio approved!

L’Oustalet Rosé

A crisp, dry rose. On the palate, soft red fruit flavours of strawberry and raspberry. This enjoyable and light wine is suitable for any occasion.

Baron D’Arignac Demi-Sec Rosé Sparkling

The Baron D’Arignac Demi-Sec Rosé is medium-dry with stunning salmon-pink tones. It’s fruity and expressive and balanced on the palate.

Locatour Rosé

The Locatour Rosé is crisp and fresh with flavours of cherry and peach. It has a nicely balanced acidity and a clean finish.

Fort Berens Orange Edition Rose

Fort Berens Orange Edition Rose was made especially for Everything Wine. Aromas of red berries, flavours of raspberry and cranberry with notes of rose petals, finishes with a touch of sweetness

BUY THE WINE!

RECIPES:

PORCINI-MUSHROOM RISOTTO

Author: Chatelaine.com

PORCINI-MUSHROOM RISOTTO

Wine pairing: L’OUSTALET ROSÉ

Ingredients:

  • ½ cup of white wine
  • 14g dried porcini mushrooms, crumbled
  • 3 cups low-sodium chicken broth
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 227g sliced cremini mushrooms
  • 1 cup arborio rice
  • ½ cup grated parmesan

Step 1:

Pour wine over dried mushrooms in a small bowl and let soak. Combine broth with 1 cup water in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep warm.

Step 2:

Melt butter in a medium saucepan over medium. Add onion and cremini mushrooms. Cook, stirring frequently, until mushrooms are soft, 4 to 5 min. Add rice and stir until glossy, about 1 min. Stir in wine-soaked mushrooms and any wine until rice mixture has absorbed all of the liquid, 2 to 3 min. Add 1/2 cup of broth mixture. Stir often until rice has absorbed most of the liquid, 3 to 6 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until rice is tender to the bite. The entire stirring and cooking process will take about 28 to 30 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in parmesan. Serve immediately.

Pasta with Mussels

Author: FoodAndWine.com

Pasta with Mussels

Wine Pairing: LOCATOUR ROSÉ

Ingredients:

  • 2 cups dry white wine
  • 4 bay leaves
  • 4 pounds small mussels, scrubbed and debearded
  • Pinch of saffron threads
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • ¾ pound artisanal Italian spaghetti or linguine
  • Salt
  • Pepper

Instructions:

Step 1:

In a large pot, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes. Drain the mussels in a colander set over a medium bowl. Pour the mussel broth into a glass measure. Crumble the saffron into the mussel broth.

Step 2:

Discard any unopened mussels. Remove the mussels from their shells and place in a bowl. Pour the melted butter over the mussels and toss to coat. Cover with plastic wrap.

Step 3:

Heat the extra-virgin olive oil in a large, deep skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the crushed red pepper and cook for 1 minute longer. Slowly pour in the reserved mussel broth, stopping when you reach the grit at the bottom of the glass measure. Add the lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.

Step 4:

In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well.

Step 5:

Add the buttered mussels and the hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper. Transfer to warmed shallow bowls and serve at once.

Avocado Shrimp Salad

Author: NatashasKitchen.com

Avocado Shrimp Salad

Wine Pairing: FORT BERENS ORANGE EDITION ROSÉ

Ingredients:

Ingredients for Cajun Shrimp:

  • 1 lb medium shrimp 31-40 Count, peeled and deveined
  • 1 tsp cajun spice
  • 2 cloves garlic pressed or grated
  • Pinch of salt
  • 2 Tbsp unsalted butter

Ingredients for Salad:

  • 1 medium romaine lettuce 5-6 cups chopped
  • 1/2 lb 3 medium Roma tomatoes, sliced
  • 1/2 medium red onion thinly sliced
  • 1/2 English cucumber or 3 small, sliced
  • 2 avocados peeled, pitted and sliced
  • 1 cup corn kernels from 2 freshly cooked cobs

Ingredients for Cilantro-Lemon Dressing:

  • Juice of 1 large lemon 3 Tbsp
  • 1/2 small bunch of cilantro 1/2 cup finely chopped or parsley
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper

Instructions:

Step 1:

Pat dry shrimp with paper towels and place in a medium bowl. Add 1 tsp cajun spice, 2 pressed garlic cloves, a pinch of salt and stir to combine.

Step 2:

Place a large non-stick pan over medium-high heat. Add 2 Tbsp butter and once its melted and hot, add shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate and set aside.

Step 3:

Chop, rinse and spin dry 1 medium head of romaine lettuce. You should end up with about 6 cups lettuce. Transfer that to a large mixing bowl. Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados and 1 cup cooked corn.

Step 4:

To make the dressing, start with 3 Tbsp of fresh lemon juice, now finely chop about 1/2 cup of cilantro and stir that in. Add 3 Tbsp of olive oil and extra virgin has the best flavor. Season with 1 tsp salt and a generous pinch of black pepper and stir that together.

Spicy Ribs

Author: FoodAndWine.com

Spicy Ribs

Wine pairing: BARON D’ARIGNAC DEMI-SEC ROSÉ SPARKLING

Ingredients:

  • 1 cup dark brown sugar
  • 3 tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon ground fennel
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon sweet smoked paprika
  • 4 racks baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack
  • 1 tablespoon unsalted butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons dried thyme
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons unsulfured molasses

Instructions:

Step 1:

In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.

Step 2:

Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.

Step 2:

Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.

Step 2:

Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot

November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc