Drink Pink

When it comes to food & wine pairing, it’s time to think Pink!

By Marcus Pape & Melissa Peterman, EAT & DRINK In The Northwest

You may resist the idea of rosé for various conscious or subconscious reasons. Maybe your hesitation is due to the stigma created twenty years ago by a little wine called Beringer White Zin (which is actually considered “blush” not rosé), or maybe you just don’t like the idea of drinking something pink. Well you’re not alone, because there are many people out there that faithfully declare “I won’t drink pink.” Why, because it’s not “serious” wine?!

Well, if you enjoy pairing wine and food, then you’ll want to take another “serious” look at this jewel of the dining room table. Rosé by nature is one of the best, most food-friendly wine styles available in your arsenal. It carries flavor and structure characteristics of both white and red wines, with the refreshing acidity of a white and tannic backbone of a red (depending on skin contact).

So, the next time you’re struggling with what to pair, or if you just don’t feel like trying so hard, rosé is your go-to option for almost any food-pairing occasion. Best of all, rosé wines tend to be less expensive than either of their full-blooded counter parts.

Rosé 101:

• Most high-quality rosés are made from red grape varietals.
• The color can range from fleshy to brilliant cherry red, depending on length of skin contact after crushing.
• The grape variety used can also affect the color.
• Rosé wines are DRY! Blush wines are soft and rather sweet.
• Rosés are meant to be enjoyed young.
• They are often fruity, showing cherry, melon and berry flavors, but can also be spicy, floral or mineral.
• Rosés are available in bubbly or still.
• Rosés are perfect summer wines, but should also be enjoyed in fall and winter when a multitude of flavors/dishes are being served.

Please enjoy this summer-inspired, rosé friendly recipe as featured in Vol 1, Book 2 of EAT & DRINK In The Northwest.

Grilled Prawn Salad with Avocado and Cilantro Orange Dressing
Makes 4 Servings
Paired with Syncline Wine Cellars 2007 Rosé, Washington

Salad Ingredients:
16 large prawns, deveined with shell on (cooking shrimp in their shells increases their flavor)
1 orange, cut into supremes, (sectioned without white pith) or sections
1/2 tsp. chili flakes
1/4 c. olive oil
Coarse salt and freshly ground pepper
1 head of butter lettuce
1/4 c. cilantro leaves
1 avocado, cut in half, seed removed

Steps:
Rinse prawns in cold water and place into a bowl. Add 2 tablespoons of orange juice, chili flakes, olive oil and a pinch of salt and pepper. Stir to coat. Marinate for at least 15 minutes, but no longer than 1 hour.

Preheat grill to medium-high heat or light charcoal.

Wash and tear butter lettuce. Evenly distribute lettuce, cilantro leaves and orange supremes onto four plates.

Place the prawns on the grill and sear each side for 3-7 minutes (depending on the size). Remove from grill to cool.

Carefully use a knife to make 4 slices lengthwise into each avocado half. Next, make another four slices going across to create a crosshatch. Use a spoon to scoop out the avocado pieces or simply use your thumbs to push them out of the skin. Distribute avocado evenly between plates. Remove shells from prawns and place four prawns on each salad. Pour dressing over each salad and serve.

Dressing Ingredients (makes a half cup):
1 tsp. lime zest
1 T. lime juice
1 orange, juiced
1 tsp. minced shallot
1 T. chopped cilantro
1 tsp. honey
Coarse salt and freshly ground pepper

Combine all ingredients except for olive oil into a blender. Blend until just combined, and then slowly pour in the olive oil. Taste for seasonings.