One of my favorite food and wine pairings during the Summer months is a Tuna Niçoise Salad paired with a dry, Provençal rosé – sheer deliciousness! But why limit the wonderful Niçoise flavors to just one dish? When a friend kindly offered us some fresh swordfish steaks over the weekend, these delicious flavors immediately sprang to mind as we happily accepted his generous offer. Niçoise (pronounced nee-SWAZ) essentially means “in... Read More
The post Perfect Pairings: Swordfish Niçoise & a Provençal Rosé! appeared first on The Glamorous Gourmet.
"A bottle of white, a bottle of red, perhaps a bottle of rosé instead." - Billy Joel, Scenes from an Italian Restaurant"Trey, I was like yo, Trey, do you think you could buy me a bottle of rosé?" - Nicki Minaj/Trey Songz, Bottoms UpIn the wine world, nothing says Summer like rosé! This coppery-pink elixir is currently being consumed by the case in hot spots ranging from East Hampton to St. Tropez. It's crisp, refreshing and incredibly versatile as demonstrated by mentions from artists ranging from Billy Joel to Trey Songz. In keeping with the season, we’re giving away a very special bottle of rosé this month to one lucky winner, the Château D'Esclans Garrus Côtes de Provence Rosé - a $100 value!This wine is from one of my favorite Provençal producers, Château D'Esclans (for more about them and our visit, please click here) and is the crown jewel of the Chateau's portfolio. Proprietor Sacha Lichine has elevated the "glamour factor" of rosé, taking it from an "everyday wine" to something exceptional with his artisanal approach. The grapes for Garrus come from very old Grenache and Rolle vines which produce concentrated fruit with lots of flavor. The juice undergoes fermentation in both new and second year demi-muids and Burgundian style bâtonnage occurs twice weekly for 10 months. The result is a full-bodied rosé with heady aromas of strawberry, ginger and spice. On the palate, flavors of red berries, vanilla and clove are framed by ever so balanced tannins and acid. This sublime bottling will pair with dishes ranging from pan seared scallops to filet mignon or...nothing at all!To enter the giveaway for the Château D'Esclans Garrus Rosé, simply leave a comment at the end of this post and tell us your favorite Summer vacation spot. From your own backyard to Martha's Vineyard we want to know which place you love to escape to this time of year. Entering the giveaway is that simple and for additional chances to win, you can (1) sign up to receive our weekly newsletter by clicking here and/or (2) leave a comment on another one of our blog posts. Each additional comment will count as one additional chance to win.This giveaway is open to anyone 21 years of age or older who lives in the continental United States and ends Wednesday, August 5, 2015 at 8:00pm EST when a winner will be randomly drawn. The lucky winner will be contacted immediately to arrange expedited shipping and the cost of shipping is included as part of the contest.Best of luck and remember, you have to play to win so leave your comment now!Cheers,
“A bottle of white, a bottle of red, perhaps a bottle of rosé instead.” – Billy Joel, Scenes from an Italian Restaurant “Trey, I was like yo, Trey, do you think you could buy me a bottle of rosé?” – Nicki Minaj/Trey Songz, Bottoms Up In the wine world, nothing says Summer like rosé! This coppery-pink elixir is currently being consumed... Read More
The post Summertime Giveaway: Win a bottle of Château D’Esclans Garrus Rosé! appeared first on The Glamorous Gourmet.
“A bottle of white, a bottle of red, perhaps a bottle of rosé instead.” – Billy Joel, Scenes from an Italian Restaurant
“Trey, I was like yo, Trey, do you think you could buy me a bottle of rosé?” – Nicki Minaj/Trey Songz, Bottoms Up
In the wine world, nothing says Summer like rosé! This coppery-pink elixir is currently being consumed by the case in hot spots ranging from East Hampton to St. Tropez. It’s crisp, refreshing and incredibly versatile as demonstrated by mentions from artists ranging from Billy Joel to Trey Songz. In keeping with the season, we’re giving away a very special bottle of rosé this month to one lucky winner, the Château D’Esclans Garrus Côtes de Provence Rosé – a $100 value!
This wine is from one of my favorite Provençal producers, Château D’Esclans (for more about them and our visit, please click here) and is the crown jewel of the Chateau’s portfolio. Proprietor Sacha Lichine has elevated the “glamour factor” of rosé, taking it from an “everyday wine” to something exceptional with his artisanal approach. The grapes for Garrus come from very old Grenache and Rolle vines which produce concentrated fruit with lots of flavor. The juice undergoes fermentation in both new and second year demi-muids and Burgundian style bâtonnage occurs twice weekly for 10 months. The result is a full-bodied rosé with heady aromas of strawberry, ginger and spice. On the palate, flavors of red berries, vanilla and clove are framed by ever so balanced tannins and acid. This sublime bottling will pair with dishes ranging from pan seared scallops to filet mignon or…nothing at all!
To enter the giveaway for the Château D’Esclans Garrus Rosé, simply leave a comment at the end of this post and tell us your favorite Summer vacation spot. From your own backyard to Martha’s Vineyard we want to know which place you love to escape to this time of year. Entering the giveaway is that simple and for additional chances to win, you can (1) sign up to receive our weekly newsletter by clicking here and/or (2) leave a comment on another one of our blog posts. Each additional comment will count as one additional chance to win.
This giveaway is open to anyone 21 years of age or older who lives in the continental United States and ends Wednesday, August 5, 2015 at 8:00pm EST when a winner will be randomly drawn. The lucky winner will be contacted immediately to arrange expedited shipping and the cost of shipping is included as part of the contest.
Best of luck and remember, you have to play to win so leave your comment now!
Cheers,
When I came across this recipe for Tuscan White Bean & Escarole Soup with Tuna in the July issue of Food & Wine Magazine I was a little perplexed. Canned tuna in olive oil in a soup - seriously, Justin Chapple?While initially wary, once I noticed the über-healthy and delicious list of ingredients, I decided to take a chance. Thankfully my hunch paid off! This healthy dish is a study in deliciousness and I've also discovered a wonderful wine to pair with it.
When making this recipe, be sure to use tuna packed in olive oil (I like solid albacore) which gives the soup nice body and flavor - resist the urge to substitute tuna packed in water! As suggested, garnish the soup with a delicious dusting of freshly grated Parmesan and also serve it with toasted or grilled slices of crusty French bread rubbed with a garlic clove which really makes the flavors "pop."As for a wine pairing, we sampled a couple bottles and a Sauvignon Blanc from Chile was too acidic and did nothing to enhance the flavor of the soup. The Clos de Nouys Vouvray Sec on the other hand, a 100% Chenin Blanc from France's Loire Valley, complemented the dish very nicely! The wine's slight sweetness took the edge off the acidity and it's flavors of apple, fig and almond really hit all the right notes.
I hope you enjoy this soup as much as we do and have you ever been pleasantly surprised by a recipe or dish which expanded your culinary horizons? Please let me know in the comment section below!Cheers,
"Fast & Fabulous: Tuscan White Bean & Escarole Soup with Tuna"
Recipe Type: Soup
Author:
Serves: 4
Ingredients
When I came across this recipe for Tuscan White Bean & Escarole Soup with Tuna in the July issue of Food & Wine Magazine I was a little perplexed. Canned tuna in olive oil in a soup – seriously, Justin Chapple? While initially wary, once I noticed the über-healthy and delicious list of ingredients, I decided to take a chance.... Read More
The post Fast & Fabulous: Tuscan White Bean & Escarole Soup with Tuna appeared first on The Glamorous Gourmet.
When I came across this recipe for Tuscan White Bean & Escarole Soup with Tuna in the July issue of Food & Wine Magazine I was a little perplexed. Canned tuna in olive oil in a soup – seriously, Justin Chapple? While initially wary, once I noticed the über-healthy and delicious list of ingredients, I decided to take a chance. Thankfully my hunch paid off! This healthy dish is a study in deliciousness and I’ve also discovered a wonderful wine to pair with it.
Beautiful fresh escarole!
When making this recipe, be sure to use tuna packed in olive oil (I like solid albacore) which gives the soup nice body and flavor – resist the urge to substitute tuna packed in water! As suggested, garnish the soup with a delicious dusting of freshly grated Parmesan and also serve it with toasted or grilled slices of crusty French bread rubbed with a garlic clove which really makes the flavors “pop.” As for a wine pairing, we sampled a couple bottles and a Sauvignon Blanc from Chile was too acidic and did nothing to enhance the flavor of the soup. The 2009 Clos de Nouys Vouvray Sec on the other hand, a 100% Chenin Blanc from France’s Loire Valley, complemented the dish very nicely! The wine’s slight sweetness took the edge off the acidity and it’s flavors of apple, fig and almond really hit all the right notes.
I hope you enjoy this soup as much as we did and have you ever been pleasantly surprised by a recipe or dish which expanded your culinary horizons? Please let us know in the comment section below!
Cheers,
“Tuscan White Bean & Escarole Soup with Tuna”
Justin Chapple, July Issue of Food & Wine Magazine
Serves 4
1/4 cup extra-virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
10 oz. escarole, chopped
2 teaspoons minced rosemary
6 cups chicken stock
One 15-oz. can cannellini beans, drained and rinsed
15 oz. tuna in olive oil, drained
Salt and pepper
Shredded Parmesan cheese and crusty bread for serving
Heat the oil in a pot. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the escarole and rosemary and cook until the escarole is wilted, 3 minutes. Add the stock, beans and tuna and bring to a boil. Simmer over low heat for 5 minutes. Season with salt and pepper and serve the soup with shredded Parmesan and crusty bread.
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