I have always thought of rosé as a sweet wine comparable to to a fruity white zinfandel. I was really surprised to find out that rosé offers a wide range of flavors, many of which are dry and quite complex. Rosé is all the rage right now according to The Guardian - I have to say that I totally agree. In the last two weeks I've noticed a bottle of rosé at almost every summer party I've been to and I even happen to currently have a bottle in my fridge as a friend left it here on the 4th of July.
When I mentioned the rosé dinner to my parents they explained that pink wine was real hip in the 70's. I suppose it is true, all things come back into style.
Pictured above was my favorite course of the evening, Tuna Tartare, Bamboo Rice, Pickled Red Cabbage, Papaya Slaw, Ginger Wakimi Salad, Honey-Sesame Miso Glaze. It was a great start to a wonderful night of fun and it matched perfectly with the escudoreal vinho verde from Portugal. (That wine was the favorite of one of my dining partners.)
|Our Gracious Host Lee|
Lee from Vintage Imports is the man. He can tell you basically anything that you need to know about rosé. During our dinner he gave a five minute lecture on the wine making process and some notes on what to expect from our wine samples throughout the evening. After attending both a tasting and a wine dinner with Lee, I basically feel like a rosé pro. (Please note that I am actually a blithering idiot who is not a real rosé pro.)
Sea Salted Burrata Cheese with Heirloom Tomato Medley, Hydroponic Greens, Ice Wine Vinaigrette, Spicy Pesto, Savory Biscotti Croutons. - You cannot go wrong with burrata, that's what my Italian grandpa always used to say! This was a great salad, save the croutons and it was served with a cielo rosé from Italy.
|Surf and Turf Trio|
Lamb & Swordfish Skewer with Bloody Mary Glaze, Scallop Rumaki Bruschetta with Apple-Avocado Salsa, Feta Chicken Stuffed Shrimp with Cauliflower Puree & Mediterranean Vegetable Salad.
This was my second favorite dish of the night. The lamb in particular was so tender that I had to go get lamb again the following week. The dish was called "surf and turf three ways" and it sure did not disappoint. It was paired with a delicious Domaine Petronivin de Corse rosé from France - my favorite wine of the evening.
|Beef Char Siu|
Pictured above is the Hoisin Glazed Teres Major (Petite Tenderloin) with Caramelized Yam Spätzle,
Grilled Fennel, Coriander Crème, Cilantro-Lime Oil paired with a wonderful Domaine Maby Primadonna rosé from France.
Not pictured was our awesome pear torte which was served with some great rosé from the state of Oregon. The Carlton is always a great time, and it really can't be beat when their amazing food is paired with some fine wine. (I intentionally rhymed.) Special thanks to Vintage Wines, Lee and the Carlton for a great time!
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