Lilly Pulitzer Dress? Check. Nantucket red pants? Check. Great friends, music and food? Check.
What’s missing from this idyllic Summer soirée? A bottle of crisp, refreshing rosé wine of course! If your Summer celebration is minus the most important accessory of the season, The Glamorous Gourmet is here to help. Summer is the perfect time to enjoy these wines which are refreshing, flavorful and extremely food friendly. Here are four wines that will definitely have you thinking pink this Summer.
But first, a word about rosé. While rosé is considered de rigueur in the tony Summer destinations such as The Hamptons and Saint-Tropez, many wine lovers in the US are reluctant to embrace “pink wines” and are missing out on some of the season’s most stylish vinous offerings! Here’s the skinny on how to tell the good pink stuff from the uh…not so good. Provence has long been considered the birthplace of rosé and is largely the benchmark by which rosé is measured. Provençal rosés are classically light pink in color and dry in style with a refreshing, food friendly acidity. These wines differ dramatically from White Zinfandel and “blush” wines which are mass produced and loaded with sugar, resembling fruit punch more than any wine I can think of. In order to avoid contact with the latter when purchasing or ordering wine in a restaurant specify you’d like a “dry, Provençal-style rosé” which are available at a variety of price points. With so many great values out there – why settle for less?
One of my favorite producers of rosés is Chateau D’Esclans, whose wines hail from the Cotes de Provence AOC in France. This estate produces four different types of rosé which are each very different in character; for more detail on all of Chateau d’Esclans’s four offerings, please click here. One of my favorites of the four to enjoy during the Summer (it’s very hard to chose just one!) is the 2011 Chateau D’Esclans Côtes de Provence Rosé,$30, which most closely represents a classic rosé from this region. This wine is a blend of 85% Grenache and 15% Rolle from 30-80 year old vines that is partly vinified in stainless steel as well as demi muids which gives the wine its complexity and structure. This rosé is a beautiful, light pink color with aromas of red berries and spice while on the palate, the delightfully creamy mouthfeel is accompanied by flavors of strawberry, cherry and white pepper. Ah, Summer in a glass!
Due north of Provence, high up in the hills near Gigondas in France’s Rhône Valley, is a relatively new wine producer called Chêne Bleu. Named for the estate’s giant blue oak tree, the estate was purchased in 1992 by Xavier Rolet who, together with his wife Nicole, sister Benedicte Gallucci and bother-in-law Jean Louis Gallucci spent the last 10 years renovating a medieval property and restructuring 400 year old vineyards, located at 1,700 feet elevation, to create a state of the art, boutique winery that is definitely a family affair. After 15 years of renovations, 2006 marked the first vintage from the estate, with only a few wines produced from the classic Rhone grape varieties – lucky for us, rosé was one of them! The 2012 Chêne Bleu Rosé, $25, is a blend of Grenache, Syrah and Cinsault with aromas of strawberry, rhubarb and a hint of lavender. On the palate, fresh red berries and a hit of citrus accompany a refreshing acidity and mild tannins.
Now, how about a delicious rosé from the USA? The 2012 Copain Tous Ensemble Rosé, $22, is made from 100% Pinot Noir from the Anderson Valley in Medocino County, California. The Anderson Valley is becoming more widely recognized for producing quality wines crafted from the Pinot Noir grape and why should rosé be any exception? Copain’s winemaker, Wells Guthrie, has long been enamored of French wines, particularly those from the Rhone Valley. After living there for a time and learning from some of the best he now creates a beautiful portfolio of wines firmly rooted in California yet with a distinct European influence. The Copain Tous Ensemble Rosé has a beautiful salmon pink color and enticing aromas of red berries, spice and a touch of minerality. On the palate, notes of strawberry, cherry and citrus zest are accompanied by a lovely, refreshing acidity and dry finish.
Hailing from California’s Central Coast is the delightful 2012 Cline Cellars Mourvèdre Rosé, $12. Mourvèdre is a relatively rare grape in California and Cline makes four different styles of wine from it, including this lovely rosé. The grapes come from Cline’s historic Oakley ranch in Contra Costa County where the century-old vines grow in the deep sandy soil and the cool winds blow off the San Joaquin and Sacramento Rivers allowing the grapes to retain their bright acidity. This wine is made as a Blanc de Noir or “white of a red grape,” in the style of a white wine. The skins are removed by pressing before fermentation begins and the wine extracts a small amount of color, and a little of the tannin, from the red grape skins. On the nose, aromas of pomegranate and cherry are balanced by a delicate hint of sweet anise while on the palate, flavors of raspberry, cherry and vanilla notes are very appealing.
While rosé is perfect for sipping on its own on a hot Summer day, these wines are also incredibly food friendly. They pair well with a variety of cuisine especially grilled or smoked salmon, charcuterie or even dishes such as roasted chicken. A classic French dish that pairs particularly well with rosé is Pan Bagna, a sandwich that consists of tuna, Kalamata olives, fresh tomatoes and hard boiled eggs to name just a few ingredients. It’s much like a Salade Niçoise just served as a sandwich, please click here for the delicious recipe.
I hope you have a chance to enjoy these wines during your Summer adventures. To purchase any of the above rosés, please visit The Wine Atelier by clicking here.
Cheers,
Does your Dad adore wine? Are wine shipments constantly arriving at his home? Do most of his magazine subscriptions have the word 'wine' in the title? Or, has he recently been bitten by the wine bug? If you answered yes to one or more of these questions, then your Father is quite possibly a bona fide "oenophile". Of course that's just a fancy French term for "wine lover" but this Sunday is the perfect occasion to indulge his passion for wine and give him a gift that he's sure not to return. Here are some of The Wine Atelier's featured gift options for Father's Day:1.) Tickets to "The Art of Wine & Food" Wine Tasting Series at the Museum of Art Ft. Lauderdale. If your Dad's passion for wine is accompanied by an interest in art then a ticket to this monthly wine event may be the perfect choice! Scheduled for the fourth Thursday of every month this year-round event is led by Certified Sommelier and Wine Educator, Stephanie Miskew and focuses on seasonal wine selections from around the globe. Each event features three wines and each is paired with a dish created specifically for the wine by one of our featured Chefs. Special guests throughout the year include Winemakers and Master Sommeliers. Dad can select the topic of his choice from the schedule he can view at www.moafl.org. The wine tastings are held from 6-8pm and Dad can even come early to view the current exhibition. Tickets are $40 per person and can be purchased by calling The Museum of Art Ft. Lauderdale at 954.262.0249. Price: $40/ticket2.) The Wine Atelier "Cellar Selection" Wine Club: The Wine Atelier has three levels of wine club, each with a different focus, yet no matter which level you choose, each bottle is hand selected by Certified Sommelier and Wine Educator Stephanie Miskew. The Cellar Selection option features wines that are specifically selected for their ability to age with grace. This is the perfect gift for someone looking to build their cellar. Each month, two wines arrive at Dad's home or office complete with detailed information on the producer, the grape variety, the wine region, drinking windows and food and wine pairing suggestions. A certificate can either be mailed or e-mailed to you for presentation to Dad on Sunday. For more information on The Wine Atelier Wine Club, please click here. Price: $75/month3.) "Passion for Pinot Trio": If Pinot Noir is Pop's favorite grape, then this may be the perfect option! The wines for this package are selected from some of the world's best known Pinot Noir producing regions including Burgundy, California's Sonoma Coast, and Oregon's Willamette Valley. Each Trio includes one 750 mL bottle of each of the following wines: Domaine Drouhin Laurene Pinot Noir from Oregon's Willamette Valley, the WALT Pinot Noir from the Sonoma Coast Gap's Crown Vineyard and from Burgundy the Maison Joseph Drouhin Gevrey-Chambertin. The wines come decoratively packaged ready for presentation, complete with tasting notes and food pairing suggestions for all three wines. For more information or to purchase this option, please click here. Price: $1754.) "Kings of California Cabernet Trio": Does Pop have a penchant for big, bold California Cabs? If so, this three pack is sure to have him running for his Riedel! Included in this threesome are three well-known producers whose names are synonymous with quality that have been crafting wine in the Napa Valley for years. This trio includes one 750 mL bottle of each of the following wines: Silver Oak Napa Valley Cabernet Sauvignon, Swanson "Alexis" Napa Valley Cabernet Sauvignon and the Darioush Signature Napa Valley Cabernet Sauvignon. The wines come decoratively packaged ready for presentation, complete with tasting notes and food pairing suggestions for each wine. For more information or to purchase this option, please click here. Price: $2755.) "The Large Format Bottle": Nothing says "special occasion" like a large format bottle of wine! Whether its Champagne or his favorite Cabernet Sauvignon, the sheer quantity of wine is guaranteed to put a smile on his face. A magnum (1.5L bottle) is the equivalent of two regular 750mL bottles of wine and The Wine Atelier has some popular bottles in stock, please call 561.317.6663 or visit www.wineatelier.com for details.Whether you'd like to choose one of the above options or you're looking for something in particular please don't hesitate to call us at 561.317.6663 or visit www.wineatelier.com. We'd love to help you find the perfect selection for your Dad!Cheers,
Are you already on the lookout for some Summer Food & Wine fun? Well look no further, this Summer The Glamorous Gourmet is partnering with Chef Lindsay Autry, Top Chef Texas Finalist and Executive Chef of The Sundy House in Delray Beach, for a Summer Series that is sure to keep your tastebuds humming.Chef Autry has been hard at work over the past months turning Delray's historic Sundy House into a true culinary destination. Previously known best for its elaborate Sunday brunches, Autry has transformed the menu into something both remarkable and inviting with her hallmark, Southern-inspired cuisine. What's more, she is committed to using only the freshest, locally sourced ingredients to create her delightful dishes.
Highlights of her deliciously revamped menu include Burrata with Heirloom Tomatoes, Fried Green Tomatoes and Pepper Jelly; Grilled Ribeye with Braised Wild Mushrooms; and the Boneless Half Chicken with Lemony Orzo, Pepperoncini and Feta. Each dish demonstrates Chef Autry's mastery of flavor, balance, presentation and commitment to sourcing the freshest and most flavorful ingredients. As for side dishes, her smoky and sweet Brussels Sprouts are a MUST as well as the mouth watering Garden Collards with Crispy Bacon and Apple Cider Gastrique.As if that wasn't enough, the delightful desserts of Pastry Chef Sarah Sipe are also not to be missed. Her Grilled Corn Pound Cake with Honey Ice Cream and Blackberry Jam and Ricotta Cheesecake with Jaboticaba Sorbet, Pine Nut Brittle and Salted Caramel are to die for as well as a host of other dessert offerings. Chef Sipe's creations also incorporate local ingredients including fruit from the Sundy House's own gardens and honey from local beehives.
In addition to working her magic at Sundy House, Chef Autry can also be found at the center of what's hot and happening on the culinary scene in Palm Beach County. When not at Sundy House she serves as Resident Chef for Swank Farms Swank Table series, and as Co-Chair for Taste of the Nation Palm Beach which benefits the well-known Share Our Strength organization. Additionally she can be seen demonstrating her culinary techniques on TV with great regularity. I'm honored to be working with her on this Savor the Summer series which promises to be a delicious experience.Each dinner begins at 7pm with a Bubbly reception followed at 7:30 by a four course tasting menu. Cost is $65 per person plus tax and gratuity. The schedule is as follows:Friday, June 28th: "The Fabulous Flavors of Summer: Discover Wines Perfect for Pairing with Summer Fare!"Wednesday, July 24th: "Exploring the South: Enjoy Wines from the South of France Paired with Savory Southern Cuisine!"Wednesday, August 28th: "To Be Announced"Reservations are required and to make yours, please call The Sundy House at 561.272.5678 - we hope to see you there!Cheers,
Are you already on the lookout for some Summer Food & Wine fun? Well look no further, this Summer The Glamorous Gourmet is partnering with Chef Lindsay Autry, Top Chef Texas Finalist and Executive Chef of The Sundy House in Delray Beach, for a Summer Series that is sure to keep your tastebuds humming.
Chef Autry has been hard at work over the past months turning Delray’s historic Sundy House into a true culinary destination. Previously known best for its elaborate Sunday brunches, Autry has transformed the menu into something both remarkable and inviting with her hallmark, Southern-inspired cuisine. What’s more, she is committed to using only the freshest, locally sourced ingredients to create her delightful dishes.
Highlights of her deliciously revamped menu include Burrata with Heirloom Tomatoes, Fried Green Tomatoes and Pepper Jelly; Grilled Ribeye with Braised Wild Mushrooms; and the Boneless Half Chicken with Lemony Orzo, Pepperoncini and Feta. Each dish demonstrates Chef Autry’s mastery of flavor, balance, presentation and commitment to sourcing the freshest and most flavorful ingredients. As for side dishes, her smoky and sweet Brussels Sprouts are a MUST as well as the mouth watering Garden Collards with Crispy Bacon and Apple Cider Gastrique.
As if that wasn’t enough, the delightful desserts of Pastry Chef Sarah Sipe are also not to be missed. Her Grilled Corn Pound Cake with Honey Ice Cream and Blackberry Jam and Ricotta Cheesecake with Jaboticaba Sorbet, Pine Nut Brittle and Salted Caramel are to die for as well as a host of other dessert offerings. Chef Sipe’s creations also incorporate local ingredients including fruit from the Sundy House’s own gardens and honey from local beehives.
In addition to working her magic at Sundy House, Chef Autry can also be found at the center of what’s hot and happening on the culinary scene in Palm Beach County. When not at Sundy House she serves as Resident Chef for Swank Farms Swank Table series, and as Co-Chair for Taste of the Nation Palm Beach which benefits the well-known Share Our Strength organization. Additionally she can be seen demonstrating her culinary techniques on TV with great regularity. I’m honored to be working with her on this Savor the Summer series which promises to be a delicious experience.
Each dinner begins at 7pm with a Bubbly reception followed at 7:30 by a four course tasting menu. Cost is $65 per person plus tax and gratuity. The schedule is as follows:
Friday, June 28th: “The Fabulous Flavors of Summer: Discover Wines Perfect for Pairing with Summer Fare!”
Wednesday, July 24th: “Exploring the South: Enjoy Wines from the South of France Paired with Savory Southern Cuisine!”
Wednesday, August 28th: “To Be Announced”
Reservations are required and to make yours, please call The Sundy House at 561.272.5678 – we hope to see you there!
Cheers,
Last month's installment of "The Art of Wine & Food" featured one of my favorite topics: wine and cheese! Dubbed an "Homage to Fromage" we focused on wine and cheese pairings perfect for entertaining.In addition to our three Wine & Cheese Pairing Principles, I also like to follow these three Glamorous Guidelines when entertaining guests at home: 1.) always greet your guests with a sparkling wine, 2.) introduce your guests to a wine that's a little off the beaten path and/or 3.) treat your guests to a decadent dessert wine.
To me, nothing says "festive" like a glass of bubbly and what better way to greet friends and welcome them into your home? Whether it's Champagne, Prosecco or Cava, there's just something about the feel of a flute in your hand and bubbles tickling your nose that are simply smile-inducing. This month we featured the Domaine Carneros Cuvee Brut, 2008, a sparkling wine from California which, at $28 a bottle, proves you don't have to break the bank with a French Champagne to get your bubbly fix! Located in California, Domaine Carneros actually does have ties to France's Champagne region: it's parent company is Champagne Taittinger, one of the most well-known Champagne Houses in the world. Claude Taittinger recognized California's potential to produce world class sparkling wine and found the perfect place in Carneros. He also hand-selected President and Winemaker, Eileen Crane, and with over thirty years of experience making sparkling wine in the US, she is known today as America's Doyenne of Sparkling Wine.Our first Wine & Cheese Pairing Principle of the evening was: "Pair Sparkling Wines with Cheese." Most people automatically think red wine when pairing wine with cheese but sparkling wines pair deliciously well with many cheeses, especially decadent, creamy ones. The acidity and bubbles of the sparkling wine create a beautiful contrast of texture and also cleanse and refresh the palate after each delicious bite of the cheese. To demonstrate this theory, we enjoyed a Triple-Creme Brie paired with the Domaine Carneros Brut, a fruity blend of 48% Pinot Noir, 41% Chardonnay and 1% Pinot Blanc. In addition to the contrasting textures, the fruitiness and creaminess of the sparkler actually enhanced the saltiness and creaminess of the Brie. What's not to love about that?
When entertaining at home, I also like to introduce guests to a new wine or one I suspect they haven't tried before. To demonstrate my point, we served the Clos de Nouys Vouvray Sec, 2009, a wine made from 100% Chenin Blanc done in a "sec" or dry style. The delicious Chenin Blanc grape is indigenous to France and has thrived in the Loire Valley since the 9th century. It was first believed to have been cultivated at the Abbey of Glanfeuil in Anjou. It was transported in 1445 to the Squire of Chenonceau at Mount Chenin where the grape derived its name. Clos de Nouys is a 25 acre estate located in the Vouvray appellation of the Loire and consists of vines averaging 35 years old. This is one of the oldest wine-making estates in the AOC area: its wines were served on the Normandie transatlantic liner in 1936 and its vineyards were listed among the best sites on 1907 geological maps.Wine & Cheese Pairing Principle #2 of our evening was "Pair Wine and Cheese with Similar Flavors." Chenin Blanc is known for its high levels of acidity and minerality so in keeping with our principle I paired the Clos de Nouys Vouvray Sec with a tangy, fresh goat cheese. The bright acidity in the wine mirrored the acidity and tangy flavors in the goat cheese creating a delicious synergy.
My third personal entertaining guideline is perhaps my favorite: treat your guests to a dessert wine! When entertaining at home many people forget about dessert wines. They may think it's "wrong" or even "uncool" to like sweet wine of any kind which couldn't be further from the truth! To demonstrate this paring, we sampled the Fonseca Ruby Port, NV a tasty introductory level Port with fruity notes of cherries and black currants. Port is actually a fortified wine produced exclusively in the Douro Valley in northern Portugal using five main grapes: Tinta Barroca, Tinta Cao, Tinta Roriz, Touriga Francesca and Touriga Nacional. As the still wine is fermenting, a neutral grape spirit (aguardente) is added to prematurely halt the fermentation process which leaves residual sugar in the wine and boosts alcohol content.In order to demonstrate Wine & Cheese Pairing Principle #3: "Pair Cheese with Dessert Wine" we sampled a classic pairing: Port & Stilton. The reason this pairing works so well is because the sweetness of a dessert wine enhances the saltiness of the cheese which creates a mouth-watering synergy even though the two things individually have somewhat opposite flavors. If you are a fan of Kettle Corn, popcorn that has both salty and sweet flavors, you understand how the combination of salty and sweet can be so incredibly delicious!A big thank you to Republic National Distributing Company for sponsoring our "Homage to Fromage" at the Museum of Art Fort Lauderdale. All wines are available through The Wine Atelier. Hope you can join us later this month for "Sultry Summer Sippers" featuring wines that are perfect for enjoying during the Summer months. For more information or to purchase tickets, please visit www.moafl.org or call Gail Vilone at 954.262.0249. Hope to see you there!Cheers,
Last month’s installment of “The Art of Wine & Food” featured one of my favorite topics: wine and cheese! Dubbed an “Homage to Fromage” we focused on wine and cheese pairings perfect for entertaining.
In addition to our three Wine & Cheese Pairing Principles, I also like to follow these three Glamorous Guidelines when entertaining guests at home: 1.) always greet your guests with a sparkling wine, 2.) introduce your guests to a wine that’s a little off the beaten path and/or 3.) treat your guests to a decadent dessert wine.
To me, nothing says “festive” like a glass of bubbly and what better way to greet friends and welcome them into your home? Whether it’s Champagne, Prosecco or Cava, there’s just something about the feel of a flute in your hand and bubbles tickling your nose that are simply smile-inducing. This month we featured the Domaine Carneros Cuvee Brut, 2008, a sparkling wine from California which, at $28 a bottle, proves you don’t have to break the bank with a French Champagne to get your bubbly fix! Located in California, Domaine Carneros actually does have ties to France’s Champagne region: it’s parent company is Champagne Taittinger, one of the most well-known Champagne Houses in the world. Claude Taittinger recognized California’s potential to produce world class sparkling wine and found the perfect place in Carneros. He also hand-selected President and Winemaker, Eileen Crane, and with over thirty years of experience making sparkling wine in the US, she is known today as America’s Doyenne of Sparkling Wine.
Our first Wine & Cheese Pairing Principle of the evening was: “Pair Sparkling Wines with Cheese.” Most people automatically think red wine when pairing wine with cheese but sparkling wines pair deliciously well with many cheeses, especially decadent, creamy ones. The acidity and bubbles of the sparkling wine create a beautiful contrast of texture and also cleanse and refresh the palate after each delicious bite of the cheese. To demonstrate this theory, we enjoyed a Triple-Creme Brie paired with the Domaine Carneros Brut, a fruity blend of 48% Pinot Noir, 41% Chardonnay and 1% Pinot Blanc. In addition to the contrasting textures, the fruitiness and creaminess of the sparkler actually enhanced the saltiness and creaminess of the Brie. What’s not to love about that?
When entertaining at home, I also like to introduce guests to a new wine or one I suspect they haven’t tried before. To demonstrate my point, we served the Clos de Nouys Vouvray Sec, 2009, a wine made from 100% Chenin Blanc done in a “sec” or dry style. The delicious Chenin Blanc grape is indigenous to France and has thrived in the Loire Valley since the 9th century. It was first believed to have been cultivated at the Abbey of Glanfeuil in Anjou. It was transported in 1445 to the Squire of Chenonceau at Mount Chenin where the grape derived its name. Clos de Nouys is a 25 acre estate located in the Vouvray appellation of the Loire and consists of vines averaging 35 years old. This is one of the oldest wine-making estates in the AOC area: its wines were served on the Normandie transatlantic liner in 1936 and its vineyards were listed among the best sites on 1907 geological maps.
Wine & Cheese Pairing Principle #2 of our evening was “Pair Wine and Cheese with Similar Flavors.” Chenin Blanc is known for its high levels of acidity and minerality so in keeping with our principle I paired the Clos de Nouys Vouvray Sec with a tangy, fresh goat cheese. The bright acidity in the wine mirrored the acidity and tangy flavors in the goat cheese creating a delicious synergy.
My third personal entertaining guideline is perhaps my favorite: treat your guests to a dessert wine! When entertaining at home many people forget about dessert wines. They may think it’s “wrong” or even “uncool” to like sweet wine of any kind which couldn’t be further from the truth! To demonstrate this paring, we sampled the Fonseca Ruby Port, NV a tasty introductory level Port with fruity notes of cherries and black currants. Port is actually a fortified wine produced exclusively in the Douro Valley in northern Portugal using five main grapes: Tinta Barroca, Tinta Cao, Tinta Roriz, Touriga Francesca and Touriga Nacional. As the still wine is fermenting, a neutral grape spirit (aguardente) is added to prematurely halt the fermentation process which leaves residual sugar in the wine and boosts alcohol content.
In order to demonstrate Wine & Cheese Pairing Principle #3: “Pair Cheese with Dessert Wine” we sampled a classic pairing: Port & Stilton. The reason this pairing works so well is because the sweetness of a dessert wine enhances the saltiness of the cheese which creates a mouth-watering synergy even though the two things individually have somewhat opposite flavors. If you are a fan of Kettle Corn, popcorn that has both salty and sweet flavors, you understand how the combination of salty and sweet can be so incredibly delicious!
A big thank you to Republic National Distributing Company for sponsoring our “Homage to Fromage” at the Museum of Art Fort Lauderdale. All wines are available through The Wine Atelier. Hope you can join us later this month for “Sultry Summer Sippers” featuring wines that are perfect for enjoying during the Summer months. For more information or to purchase tickets, please visit www.moafl.org or call Gail Vilone at 954.262.0249. Hope to see you there!
Cheers,
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