Coeur De Rose Reserve Paired with Grilled Mediterranean Swordfish
The Wine
Maison CR, Coeur De Rose Reserve, 2015 Magnum
Made from a blend of Cinsault, and Grenache grown in small parcels throughout, Massif des Maures, near Saint-Tropez, in Provence, France. The grapes that make this beautiful pale pink rose are harvested before the sun rises about 4am to preserve delicate crisp fruit notes. The soft yet expressed bouquet of this wine reveals floral notes of white fruit blossoms, young wild strawberry and a touch of lychee, and minerality. Medium /light in body and refreshingly balanced with subtle flavors of citrus and wild red raspberries. Drink this wine as an aperitifs or pair it with lighter Mediterranean style foods. Serve well chilled 45°-50° F A deal at $38.99
The Pairing
Grilled Mediterranean swordfish with Artichokes, Tomatoes and Olives
What you will need:
1/4 cup, plus 3 tablespoons, of olive oil
1 medium onion, diced
5 garlic cloves, chopped
1 14-ounce can of artichoke hearts-cut in quarters
4 medium tomatoes
30 black olives
1/2 cup of chopped basil
1/2 cup of chopped parsley
Salt and fresh ground pepper to taste
Juice of 1 lemon
1 teaspoon of salt
1 teaspoon of pepper
2 pounds of swordfish steaks (1/2-inch thick)
How to prepare it:
Combine 1/4 cup of olive oil, onion, and garlic in a medium saucepan over medium-high heat. Sauté until translucent (approximately 4-5 minutes). Add artichoke hearts to pan, and sauté another 3-4 minutes. Add tomatoes and olives, and cook for 10 minutes Add basil, parsley, salt, and pepper. Cook for an additional 2 minutes and set aside. Combine the remaining olive oil, lemon juice, salt, and pepper in a large bowl and marinate 10 minutes. Sear the steaks on a grill or grill pan for approximately 5 minutes per side. If you are using chicken breasts, grill them for approximately 7 minutes on each side, until the juices run clear. Place the steaks on a warm platter and serve with the artichoke-tomato sauté on top. (Instead of using salt I used about 3 tablespoons of drained chopped capers) serve with tossed greens and simple angel hair pasta lightly seasoned
Recipe adapted from harvest.org
Cheers!
The Wine Guys