Rosé is one of those wines that takes me down memory lane. I can clearly remember the first time I tried rosé- I had just finished a crazy Saturday night shift where we saw over 100 covers, but it felt more like 500. Part of the restaurant culture, I was learning, came with the after shift beverage of choice, whether it was a pint of beer or a glass of wine. Absolutely exhausted, I found myself being relatively indecisive and asked our chef what I should have. He reached into the fridge under the bar and grabbed a bottle of this gorgeously deep pink wine. I was slightly confused, as I half expected him to have suggested something like Cabernet Sauvignon or Sauvignon Blanc, something I was more familiar with. Without asking if I wanted it, he poured me a glass and slid it across the smooth bar top, and watched me as I took a sip (he was probably making sure I didn't dump it out!). I wasn't quite at the level of "sophistication" that I'm at right now, so I went in for the kill, took a large gulp, and was left surprised beyond measure. The wine was juicy and felt fresh on my palate. I could feel my salivary glands go into overdrive with the kick of acidity. The dehydration I had been feeling was now masked by the cool elixir running down my throat. It may have just been the moment, but that rosé was just what I needed.
When thinking about food and wine pairings, I try to take as many things as possible into account: the wine’s structure, acidity, the vessel in which its aged, whether it is youthfully bright or deeply mature. For the dish, I try to focus on not only the protein, but consider the sauces, acidity, spiciness, and intensity. If you have a regional tradition to lean on, so much the better. It's no surprise that classics - think beef bourguignon and a glass of red Burgundy - that have withstood the test of time.
With the release of our beautiful estate Dianthus Rosé, I can't think of a better pairing than with a dish based on salmon. I chose to make Salmon Niçoise (recipe published by Bon Appétit) for a few reasons, the first being that salmon is a bit more sustainable than the traditional tuna for Niçoise. The second reason is because I happen to love Niçoise more than the average person. Each bite is something new, as there are endless combinations of perfect bites balanced between potatoes, olives, haricots verts, boiled egg, and salmon. And the third reason - working a riff on a classic pairing - Niçoise means "in the style of Nice", a historic city which sits on the Mediterranean coast of France, the epicenter of dry rosé.
For this recipe, I had to make a few alterations due to what I could find at my local grocery store. I couldn't find purple potatoes, so I used small golden ones. It was nearly impossible to find frisée or mâche, so I substituted peppery arugula. Here are the results from this afternoon:
The release of our estate Dianthus Rosé is always an exciting time of year, and 2015 was no different. The 2015 Dianthus Rosé (49% Mourvèdre, 37% Grenache, 14% Counoise), is the product of a vintage where yields were dramatically reduced due to the four consecutive years of drought. To give you a little perspective, last year we were able to comfortably produce 1600 cases of Dianthus while this year, we only produced 275 cases. Our red yields were so low that in order to preserve reasonable quantities for our red wines, we had to cut somewhere, and even with the reduction in Dianthus things will be scarce when we get to blending the reds next week.
That being said, we think this year's rosé is just top notch. The year's low yields brought forth great concentration, and balanced acidity. The color of the Dianthus alone is a force to be reckoned with- a dark pink with hues of electric orange, it is reminiscent of the deeply hued rosés found in the southern Rhône valley of France. Think Tavel, and you won't be far off (though the composition, and the wine's freshness, are actually closer to that of Bandol). Upon diving into the glass, aroma-wise you'll find just about any red fruit under the sun, from cherries to watermelon to raspberries. In the mouth, all that fruit that you smell is confirmed, even some darker stone fruits like plum. There is some serious structure to this wine, along with vibrant acidity, making it wonderfully balanced in all respects. Pairing this with the Salmon Niçoise was what I considered to be a classic pairing. The richness of the salmon was complimented with the body and texture of the wine, and while there were a lot of components to the dish, no one flavor was truly overpowering. And if you're considering your own springtime mise en place, the Niçoise is served at room temperature, and the rosé slightly chilled, making a pleasant spring/summer pairing.
If you recreate this dish (or create a TCV wine and food pairing of your own!), be sure to let us know on any of our social media handles - Facebook or Twitter or Instagram - or just leave us a comment here! When you do, tag @tablascreek and use #EatDrinkTablas
A few other resources:
- The recipe for the Salmon Niçoise can be found here.
- VINsider wine club members may order up to 6 bottles of the 2015 Dianthus by clicking here.
- Not a member? Learn more about our VINsider wine club here, or try this dish with our food friendly 2015 Patelin de Tablas Rosé. You may order the 2015 Patelin de Tablas Rosé by clicking here.