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.
Grilled Salmon & Asparagus with Dill Aioli
What you will need:
3/4 to 1 lb. salmon, cut into 2 large pieces
10 asparagus spears
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