“La La” Grenache rosé 2017, By A-Frame Wine Company
Influenced by the wines from Southern France and Spain, A- Frame wine company, is creating spectacular wines in the higher elevations of Santa Barbara County. This beautiful pale salmon colored wine was sourced from "Black Oak" and "Watch Hill." Vineyards known for ideal growing conditions for Grenache Noir grapes. The grapes for La La were harvested early in the morning of the September 25, 2017 and brought straight to the winery (preserving the freshness of the fruit) then lightly pressed. This wine was fermented and aged in stainless steel tank and aged on fine lees until bottling on February 15, 2018. When I tasted this wine with the Cork Team, it became one of my top picks for 2017 roses from anywhere, it’s bright and a little bold yet balanced, with notes of strawberry melon, mingling with citrus, soft floral notes and clean minerality. The wine is mouthwatering and full of flavor that’s completed by fresh acidy giving you the desire to take another sip, almost before you have finished the first taste. This wine is great on its own, but it’s great at contrasting most any light to medium fair.
PS: Cork is one of a very few places you can buy this anywhere in the United States. At $24.99 it is worth every penny.
Smoked Salmon Eggs Benedict with Asparagus
What you will need:
1/2 cups butter, melted and hot
2 tablespoons lemon juice, hot
4 tablespoons water, hot
3 egg yolks
1 tablespoon dill, chopped
Salt and pepper to taste
2 English muffins spilt and lightly toasted / or a Matzo Brei if celebrating Passover
See link to recipe: https://www.bonappetit.com/recipe/matzo-brei
12 spears asparagus, blanched
4/6 ounces Scottish smoked salmon
How to Prepare it:
Place a large pot of water on one burner over medium heat for the poached eggs. On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times. Whisk in the lemon juice. Remove from heat and slowly whisk in the melted butter. Season with the dill, salt and pepper and set aside. Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Repeat for the remaining 2 eggs. Place the English muffin or Matzo Brei on a plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill. Recipe adapted from closetcooking.com
Cheers and Happy Easter & Passover!
The Wine Guys