Rosé Season: Chateau Gassier Rosé Paired with Grilled Salmon & Asparagus

The Wine

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Chateau Gassier Rosé 2015

The Château, sits at the foot of the spectacular Mount Sainte-Victoire, in the cradle of Côte de Provence. The estate produces this wonderful rose’ made from 35% Grenache, 30% Cinsault, 25% Syrah, 10% Rolle, in vineyards that, are within walking distance of, the mountains. The 2015 vintage turned out to be one of the best in recent years, helping to create this beautiful pale pink wine that has earned many glowing reviews; here just a few. Excellent-Exceptional “Bright and refreshing, with lovely watermelon and raspberry flavors, this wine successfully captures rosé’s attraction in an appealing ripe vintage.” Washington Post '” Esprit Gassier' is a simply a outstanding Rosé it instantly opens with fresh aromas of watermelon, honeydew, white peach, lemon and wet river stones. It is beautifully balanced and focused with a gorgeous texture leading up to the clean finish. This Rosé is flat-out delicious and will be almost impossible not to like. 92 points IWR. Energetic, sharply focused red berry and orange zest scents, along with a hint of fresh white flowers. Delicate and precise, offering nervy strawberry and blood orange with a long, juicy finish that shows good clarity and cut.” Vinous 90 JR. We loved this wine when we tasted it and knew it was going to be a hit at $17.99 it’s a great value as well while it lasts.

The Pairing

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Grilled Salmon & Asparagus with Dill Aioli

What you will need:

3/4 to 1 lb. salmon, cut into 2 large pieces

10 asparagus spears

Olive oil

Salt and pepper

For the Aioli:

2 garlic cloves

1 teaspoon Dijon mustard

2 pasteurized egg yolks

1 tablespoon fresh dill

1 cup olive oil

¼ cup fresh lemon juice

Salt and pepper to taste

How to prepare it:

First, make aioli sauce. Place garlic, mustard, egg yolks and dill in a food processor or a blender. Blend until combined. While running, slowly add the olive oil until completely combined. Pour it slowly into the top of a food processor or blender. Keep blending until you get the consistency of mayonnaise. Stop the food processor, add lemon juice, salt and pepper to taste. Pulse a few more times until combined. Scrape the sides of the bowl with a rubber spatula, pulse again. Set aside a cool spot.

Season salmon and asparagus with olive oil, salt and pepper. Heat up grill to medium /high. If you don't have one a grill pan or it, a regular non-stick pan would be ok. Once it's hot, place the salmon in the pan, skin side down. I like crispy salmon skin, but if you don't like the skin, you can slice it off. Place asparagus on the grill. You can grill both salmon and asparagus at the same time if you have room on the grill. Cook salmon about 4 minutes on each side.

For asparagus, depending on how big they are, flip them once or twice until they turn dark green in color.

Plate the salmon and asparagus. Serve with a dollop of the aioli on the salmon and good crusty French bread, along with and a glass of Rosé.

Enjoy! Recipe adapted from letscooksomefood.com

Cheers, The Wine Guys

Springtime French White Wine Paired with Chili Crusted Ahi Tuna & Avocado Salad

The Wine

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Domaine La Tour De Gâtigne Viognier 2015

This wine is from a family owned estate since 1835 situated in the Languedoc-Roussillon area of south central France in the Appellation of Cévennes, which is known for its Mediterranean influenced weather ideal for grapes. 70 hectares of vineyards are planted in the hills and plains of the estate on clay, chalk, and rich stony soils which are farmed minimal and sustainably. This award winning wine is pale green tinted gold with aromas of tangerine, lime young honeysuckle blossom and clean minerality. Medium/light in body with full mouth feel this wine is a great alternative to a un-oaked chardonnay. Flavors of tart peach, kefir lime, and white stone fruits mingle with very well balanced acidy and a slight stony in minerality in a medium/long finish. This wine is refreshing on and it’s a great pairing with rich fresh fish or a Moroccan chicken tagine. This gold medal winner at $16.99 is a wine, I’ll personally be serving this all summer.

The Pairing

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Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing

What you will need: (per Serving)

5 oz. sushi grade Ahi Tuna

½ tsp chili powder

¼ tsp cumin

¼ tsp garlic powder

¼ tsp ground coriander

dash of salt/pepper

non-stick olive oil spray (just some old fashion high smoke point oil)

2 oz. thinly sliced avocado

½ cup cilantro

1 tbsp. prepared fresh salsa (you can find prepared in then the refrigerated section of the grocery if time is tight)

1 clove garlic

juice of ½ lime

1 tsp agave syrup

1 tsp olive oil

2 cups mixed greens lettuce

¼ cup sprouts (optional)

How to prepare it:

Mix together chili powder, cumin, coriander, garlic powder, and salt/pepper in a bowl. Sprinkle over the tuna steak and pat the spices to make a nice coating over the whole tuna, make sure to coat all sides and edges. Heat a non-stick pan at medium to high heat, and grease lightly with olive oil spray (or oil).Sear the tuna on each side for 30 seconds to 1 minute. The outside should be just cooked while the inside is still raw. Once cooked on all sides, set the tuna aside, or in the fridge to chill.

For the dressing - place the cilantro, salsa, lime juice, garlic clove, olive oil, and agave in a food processor or blender, and pulse until you get a dressing consistency. Assemble the salad. Place the lettuce and sprouts on a plate. Slice the tuna into thin slices and layer with the avocado over the lettuce. Pour the dressing over the tuna and avocado.

Serve with a fresh French baguette and a little aged brie and a glass or two of Domaine La Tour De Gâtigne Viognier. Recipe adapted from, nutritionistinthekitch.com

Cheers!

The Wine Guys

Chateaunuf Du Pape Paired with Braised Lamb Shanks & Rosemary

Looking for a special bottle of wine for someone special, maybe you?

Chateaunuf Du Pape is a very food friendly wine even more so when it’s had some time to age, here is a pairing that works very well with this wine.

The Wine

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Domaine De Nalys, La Chataignier, Chateaunuf Du Pape. 2013

Nalys is one of the oldest domains dating back to 1630. With four centuries of growing grapes and wine making it’s easy to say that they know what they’re doing. Constantly winning praise from critics, this this wine is no exception. The Le Châtaignier cuvée is made from some of the domain’s oldest vines, grown in some of the very best vineyards in all of Chateaunuf Du Pape. Made from a blend of 85% Grenache and 15% Mourvedre.

This is just some of the praise given to this special wine. 90 WCI Medium bodied, soft, supple textured and a fresh, ripe, sweet, purity of fruit, which leaves with a good impression. 90 IWR(JD)

The 'La Chataignier’ opens with pretty aromas of cherries and plum layered lavender, fresh thyme, rosemary and a touch of black olive and white pepper which all take shape in the glass. On the palate it is clean and focused, with a lovely finessed texture and soft tannins that make a seamless transition onto spice-tinged finish. Although appealing today, this also shows the potential to evolve nicely over the next few years. (Best 2016-2026) 

The Pairing

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Braised Lamb shanks with Rosemary

What you will need:

6 lamb shanks (about 5 pounds total)

2 tablespoons olive oil

2 medium onions, chopped

3 large carrots, peeled, cut into 1/4-inch-thick rounds

10 garlic cloves, minced

1 750-ml bottle dry red wine

1 28-ounce can diced tomatoes with juices

1 14 1/2-ounce can low-salt chicken broth

1 14 1/2-ounce can beef broth

5 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 teaspoons grated lemon peel

How to prepare it:

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes.

Transfer shanks to bowl. Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.

Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.)

Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks. Serve with mashed potatoes and roasted Brussel sprouts. Bon Appetit, 1997

Cheers,

The Wine Guys