4th of July (Red, White, & Blue) Potato Salad Paired with Biokult Rosé Secco
Just like the crackling sound of a brilliant firework floating in the sky, the tinny bright bubbles of this exceptional rose’ are perfect to celebrate with over this long weekend celebration
Biokult Rosé Secco, Neusiedlersee, Austria. 2015
Angela Michlitswinemaker for Biokult Wein along with her husband Werner have become a globally recognized for their certified, award winning organic wine made from vines grown using Biodynamic principles. This wine is made from 100% Pinot Noir grown in alluvial soil that has great drainage allowing the grapes to elevate their sugar levels. Very gentle pressing of the grapes is done to extract just a hint of red creating a beautiful purple tinted pink color.
The wine’s 1st and 2nd fermentation along with its aging are all in temperature controlled stainless steel tanks preserving the purity of the fruit. Slightly effervescent, tiny bubbles rise and bring aromas of wild strawberry preserve, mineral waterfall mist, and a hint of young Geranium. Refreshingly the bubbles tease the pallet and giveaway to flavors of continued strawberry, citrus and tangy rhubarb with just enough acidy to clean the pallet making you want to take another sip.
Serve well chilled and enjoy this wine by its self or with seafood chicken pork and vegetable dishes. Wine and Spirits Magazine included it in "Year's Best Summer Sparklers”, Beverage Tasting Institute, World Wine Championship awarded a, Gold Medal, Best Buy, and 92 points, Highly Recommended
No matter where you are celebrating the Fourth of July or who you are celebrating with there is a pretty good chance there will be potato salad.
This wine goes with just about everything. Today we have paired it with a tasty healthy patriotic one.
Red, White, and Blue Potato Salad
What you will need:
2 pounds red, white, and bluebaby potatoes, scrubbed
1 tablespoon raw honey
1 tablespoon Dijon mustard
½ teaspoon salt
⅓ cup red wine vinegar
⅓ cup extra virgin olive oil
6 stalks celery, thinly sliced
¼ cup finely chopped dill
2 green onions, finely chopped
How to make it:
Place the potatoes in a large pot. Cover with water, bring to a boil, and then cook at a medium boil until the potatoes are just tender when pierced with a fork, about 10 minutes.
Meanwhile, in a large bowl, combine the honey, mustard, salt, and vinegar, whisking to combine. Slowly drizzle in the olive oil, whisking again until well incorporated.
When the potatoes are cooked, drain and cool slightly. When cool, slice into ½ inch slices. Add the sliced, still warm potatoes to the oil and vinegar mixture along with the celery, dill and green onions.
Using a large spoon or your hands, toss everything together, be careful not to break up the potatoes Taste and add additional salt or vinegar if you like. Allow to sit to absorb the dressing, then serve warm or at room temperature.
Note: This potato salad can be made up to 3 days ahead, minus the dill, tightly covered and refrigerated. Bring to room temperature prior to serving, then toss with the dill and serve. Recipe adapted from realfoodwholelife.com
Happy Fourth of July!
The Wine Guys