Eat This Drink That - Rose Wines

June's Eat This, Drink That! 

Rosé is one of summer’s favourite wines, and is a beautiful accompaniment to variety of dishes. There’s more to rosé than the classic light Provence and sweet Zinfandel from California – This month say yay to rosé and find your new favourite rosé style in stores, and pair them with one of these tasty dishes!  

Your new favourite rosé. Elegant in style with floral aromas and fruity notes of cherry on the palate. This gem is fresh, juicy and easy drinking. Perfect as an aperitif or served with spicy dishes.

A delicious French rosé has a beautiful pale pink colour. It has bright floral aromas with notes of strawberry and grapefruit on the palate. A light, fruity rosé that pairs perfectly with sunshine!

Intensely flavoured Italian rose! It is crisp with flavours of fresh strawberry and raspberry with a long dry finish. Pair this refreshing wine with appetizers or sushi.

Pink Pinot Grigio! This fruity Italian rosé has floral aromas with notes of red berries. On the palate, it is light and crisp with flavours of pear, red cherry and lemon. Try it with seafood pasta dishes.


Balsamic Watermelon Feta Salad

Recipe type: entrée
Serves 2–3 people

Watermelon Salad June



  • 2 Tablespoons of Balsamic vinegar
  • 2 Tablespoons of Red Wine Vinegar
  • Salt and Pepper
  • ¼ cup olive oil


  • 1 (5 pound) watermelon, cut into bite sized chunks
  • 6 cups of fresh spinach or arugula
  • 1 red onion thinly sliced
  •  cup of feta cheese, crumbled
  • ½ cup of slivered almonds
  • 2 tablespoons of chopped fresh basil


  1. In a small bowl, combine the vinegars, salt, pepper and whisk until the sale is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add the chopped basil, taste, and adjust seasonings. 
  2. In a large bowl, combine the melon, arugula/ spinach, onion and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. 
  3. To serve, divide salad among individual plates and garnish with slivered almonds and extra basil leaves. 


Roasted Cauliflower Grilled Cheese

Recipe type: appetizer
Makes 2 Sandwiches

Grilled Cheese Sandwich


For the Sandwich:

  • 1 small head of cauliflower, sliced into flat, -inch-thick pieces
  • 1 small yellow onion, sliced into ¼-inch-thick rounds
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter, softened
  • 4 slices whole-grain bread (such as Eureka! Organic Bread)
  • 2 slices Gouda cheese (or 2 ounces, grated)
  • 2 slices Creamy Havarti cheese (or 2 ounces, grated)
  • ⅓ cup baby arugula

For the Lemon Mustard Aioli:

  • ¼ cup light mayonnaise
  • 1 small garlic clove, minced
  • 2 teaspoons whole grain mustard
  • 2 teaspoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste


  1. Preheat the oven to 400°F.
  2. Gently toss the cauliflower and onion rounds with olive oil. Place on a large baking sheet and season with salt and black pepper, to taste. Roast for 20 minutes or until cauliflower is golden brown and tender. Remove from oven and set aside to cool to room temperature.
  3. To make the aioli, add the mayonnaise, garlic, mustard, lemon juice to a small bowl. Stir until combined. Season with salt and black pepper, to taste.
  4. Butter the outsides of the bread with butter. Spread the insides of the bread slices with aioli. Layer shredded Gouda cheese, roasted cauliflower, onion, sliced Havarti cheese, and arugula. Top with the other slice of bread.
  5. Heat a large skillet or griddle pan over medium heat and place the sandwiches butter side down. Cook for 4–6 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3–4 minutes. Cut sandwiches in half and serve immediately.


Brochettes of Melon, Prosciutto and Fresh Mozzarella

Recipe type: appetizer
Serves 6 people



  • ½ cup olive oil
  • ⅓ cup (packed) fresh basil leaves plus sprigs for garnish
  • 1 medium shallot, quartered
  • 1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
  • 6 small fresh water-packed mozzarella balls or one 8-ounce ball, drained
  • 6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
  • 6 8-inch wooden skewers


  1. Using on/off turns, puree olive oil, ⅓ cup basil, and shallot in processor until basil and shallot are finely chopped.
  2. Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
  3. Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs. 

Feel inspired? Read our other Eat This Drink That articles

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) Spain & Portugal

January's Recipes (Volume 9) 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

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc