Spring is in the Air and Rose’ Season is Officially Here
Domaine Saint-André de Figuière, Premiere Rosé Côtes de Provence 2015
Saint André de Figuière is family run estate; at the head of the family is Alain Combard born in Salon de Provence and his passion for the wines runs in his veins. Made from 50%Mourvedre, 25% Cinsault, and 25% Grenanche from a superb vintage as, declared by Alan Baccino president of CIVP this wine is not to be missed. Each variety is hand harvested and vinified separately to maximize the best flavors and balance before blending. Alluring pale pink with aromas of fresh citrus accented by white peach and subtle strawberry with a pleasant clean note of minerality this wine draws you in to sip it. Light in body with a round crisp mouth feel, citrus melon and slight fresh herbs flavors combine beautifully leading you to a lingering finish with a touch of minerality. This wine is refreshing and versatile and can be enjoyed by its self or with brunch to a late night picnic
What you will need:
11 ounces sole fillet flounder or sand dabs also work well
Flour for dusting
3 tablespoons butter
1/2 small shallot minced (about 1 tablespoon)
2 tablespoons white wine such as sauvignon blanc
1 tablespoon lemon juice
1/2 teaspoon lemon zest
parsley for garnish
How to make it:
Pat the fish dry with paper towels. Generously salt and pepper both sides of the fillet. Lightly dust all surfaces of the fish with flour. Add 2 tablespoons of the butter to a frying pan and heat over medium heat until the pan is hot and the butter has melted.
Add the sole and fry on one side until cooked about half way through (the cooked part will appear opaque if you look at the side of the fillet). Carefully flip using 2 spatulas and fry until cooked through. To make the Meunière sauce, transfer the fish to a plate, and then add the shallots to the butter. Fry until the shallots are tender and starting to brown.
Add the white wine and boil until most of the liquid is gone. Finish the sauce by whisking in the lemon juice and zest along with the last tablespoon of butter. Pour the Meunière sauce over the fish.
Garnish with parsley and serve immediately.
The Wine Guys