A Pink Wine Dinner @ VINO 09-16-18

The category of rosé wine is thankfully totally happening and still growing. Along the Mediterranean basin, the cafes and bistros seemingly have carafes of pink wines on every table. They are refreshing, wonderfully food friendly and really add to the enjoyment of the moment, it’s a way of life. Our goal for this night was to create such a moment—good, homey foods (the kind one would cook for themselves at home), served with a trio of our favorite pink wines (each from a different indigenous grape variety (s), soil & region, each family own & operated just to show participants that not all pink wines are created equal)–pure enjoyment–on an early Sunday night, so one can go home and sleep early. Let’s get together and hang out.

VINO Ahi Niçoise Salad– roasted fingerling potatoes, Kalamata olives, capers, tomatoes & red wine vinaigrette 

wine: Eric Chevaler Grolleau Rosé–What a fabulous discovery this has been for us! VERY mineral driven, light, ethereal and zippy–produced from a nearly forgotten grape variety and a lesser known appellation of France. Yes, we needed something light, very minerally & zippy like this to keep the palate refreshed between bites.


Grilled Vegetable Pizza–fennel, peppers, garlic, olives, tomatoes and kale 

wine: Chateau des Deux Rocs Rosé a dry, very savory, masculine styled Cinsault, Grenache, Syrah rosé , grown in deep schist soils at 1000 feet in elevation within a remote, secluded valley down in southern France.  This is the handiwork of Jean-Claude Zabalia, a name you certainly will hear more & more about.  We purposely chose pizza as many people do cook pizzas at home, & therefore why not sip on a much more savory pink like this on such occasions.  Makes total sense.


Herb Roasted Organic Chickensmoked ham hock stew & penne 

wine: Maestracci Corse Calvi Rosé “E Prove”I have dreamed of going to Corsica for well over thirty years. Yes, it is about the culture, its unique, remote setting, but mainly for the authentic foods and wines like this. I am enamored with the savoriness of its core and how it works magic with savory foods like this.


Peach & Blueberry Cobblercinnamon streusel

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