Fabulous Summer Rose!

Fabulous Summer Roses

We have three great roses on offer starting this week so be sure to give them a try! Especially great if the sunny weather holds out, Rose wines are also great for matching to food so heres a few simple ideas!

Light, dry styles of Rose such as Provence or Pinot Noir based wines are a great match for Nicoise Salad and I love this simple recipe  that serves 4. It’s a perfect match for the Rollier de la Martinette Provence Rose priced at £12.79 and available to taste in store all month!

Rollier de la Martinette Rose £12.79
Rollier de la Martinette Rose £12.79

Ingredients:

  • 200g green beans, blanched
  • couple handfuls pitted black olives
  • 300g new potatoes, cooked until tender
  • 4 large, free-range eggs, boiled for 6 minutes and halved
  • couple handfuls cherry tomatoes, halved
  • 1 large head romaine lettuce, sliced
  • 4 x tuna steaks, chargrilled and sliced into large chunks

For the vinaigrette:

  • 1tbsp white wine vinegar
  • 1tbsp Dijon mustard
  • 4tbsp olive oil
 PREPARATION
  1. Combine the salad ingredients; divide between 4 plates.
  2. Top with the tuna, mix together the vinegar and mustard, then add the oil while stirring.
  3. Season and drizzle over the salads. Serve immediately.

If you prefer a slightly sweeter rose like our ever popular Discovery Beach White Zinfandel at £5.99 then more flavourful foods work best ranging from spiced African dishes to Asian inspired cuisine. A glass with a lovely summer pudding would go down a treat too! Here’s a really simple recipe:

Ingredients:

  • 2 tbsp water
  • 5oz / 150g sugar
  • 1lb/450g washed, mixed summer fruits as available – Soft summer fruits suitable for Summer Pudding must have a rich, strong, color and flavor. Great berries to use include raspberries, strawberries, red and blackcurrants, damsons and blackberries.
  • 4 – 6oz/100 -150g thin sliced white bread, crusts removed
  • Whipped cream or custard

Preparation:

  • Stir the water and sugar together and bring to a gentle boil. Add the berries and fruits and stew very gently until softened but still retain their shape. Put to one side to cool.
  • Line a 1½ pint/700 ml pudding basin with the bread slices ensuring there are no gaps. Fill with the stewed fruits and cover the top with more bread slices. Make sure to not add too much of the juices from the fruits. Too much and the bread will lose its shape. There must be enough to soak into the bread though.
  • Place a saucer with a weight on top (a can of tomatoes or beans is ideal) and leave overnight in a cool place.
  • The next day, before serving, turn the pudding out onto a plate and serve with the whipped cream or custard sauce.

There are some great Rose’s being made! Don’t be afraid to embrace them with a great meal and hopefully some great weather!

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