Spring has Arrived: A Wonderful Rosé from Provence Paired with Tuna & Avocado
Domaine Jas d'Esclans, Côtes de Provence, Cru Classé. 2015
Since 2012, this estate’s wines are grown and made observing the Organic Certification charter and are designated organic by Agriculture Biologique, and Ecocert. Made from Grenache, mourvèdre, cinsault and syrah that are planted in a red clay soil, sandstone and schist, classic for creating a wine to that captures the essence of Provencal rosé. The grapes are harvested separately parcel by parcel to get optimal maturity and capture the best aromatics. Salmon pink in color with a bouquet of aromas that include apricot banana, fruit blossoms and a touch of dried herbs, this, medium /light bodied wine is refined and elegant with persistent fruit. Flavors of red berries and dried red fruit and cranberry combine with balanced acidy and minerality leading you to a lingering finish that carries the dry fruitiness.
This wine is persistent enough to serve with medium fare and delicate enough to drink on its own as an aperitif. This March the wine was awarded a Gold medal from the general agricultural competition in Paris.
Carlos Ramos, our Cork General Manager selected this wine as one of his staff picks.
Grilled Tuna and Avocado Salad
What you will need:
2 pounds very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder (or paste)
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced
How to prepare it:
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside on a platter.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Chop the avocados and add them to the vinaigrette.
Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix. (I added chopped heart of palm, and peeled deseeded dilled cucumber as well)
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