This month features Rosé wines of different varietals and blends. The interesting thing about Rosé is that it's not considered a varietal - it can be a Pinot Noir Rosé or a Rosé Champagne, etc. Most Rosé starts as white grape juice and it's left to the discretion of the vintner to determine how long the skins stay in contact with the pre-fermented wine. The longer the skin contact, the darker the shade of wine. If the skins are left through the fermentation, the result is a red wine. Since the skins also provide tannins, Rosé typically results in very light tannin levels.
These light wines are ideal for hot summer days and are best served chilled like white wine. For this month's shipment, I created and tested a recipe that hopefully brings out the subtle, refreshing flavor profiles of the different wines -- fried snapper with Thai flavors of sweet, tart, salty (and a little heat if you'd like).
My recipes are meant to be guidelines. I've described two different methods of frying the fish. Have fun with it and always be careful when working with hot oil.
Wine Varietal: Rosé
Cheese Pairing: La Tur - blend of 3 milks (goat, sheep, cow) and quite stinky :)
Recipe: Fried Thai Snapper with Lime Cilantro Fish Sauce and Crispy Shallots
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Hope you enjoy!
He who eats alone, chokes alone.