Week two of our Rosé tasting. We’ve been looking forward to this all week! There is some tough competition, as we truly enjoyed the Valdo Brut Rosé last week.
Let us begin…
This week we are featuring: Belleruche Rosé
A bit about this Rosé. The winemakers describe it as such:
Chapoutier’s Belleruche Rosé is made from a blend of Grenache (roughly 75%), with smaller amounts of Cinsaut (Cinsault), and Syrah. The Grenache in this food-friendly wine gives it bright red stone fruit flavors and beautiful color, while the Cinsaut gives its delicate strawberry aroma and the Syrah its body, making it a great pairing even for the intense flavors of seafood.” (read more here)
This Rosé is on the paler side of scarlet. This color is obtained through the ancient process of débourbage, where the grape must (juice) is allowed to settle for a period of 24 hours.
On to the Thursday ritual. Pop, pour, and sip. We sip, and we take a second.
Right away we can taste how dry this Rosé is. Three words we would use to describe the flavor: dry, crisp, & unexpectedly tart. This Rosé definitely identifies with the wine side of the Rosé family. We imagine the perfect setting to be drinking this is in Santorini, overlooking the beautiful city and unbelievably blue water of the Aegean Sea with the sun slowly setting on the island.
We thought we would pair this with a delicious seafood bite. Seared Scallops with a little Mango and Pineapple Chile on top.
The Pineapple Aji Chile Sauce: Diced Pineapple, Cilantro, Scallions, Green Chiles
The Mango Salsa: 1 Mango, Onion, Cilantro and Lime
Salt and Pepper to taste
Let’s start with the chile sauce. We diced up some pineapple, chopped up a few scallions and cilantro and tossed them into a food processor to create a puree. Taste and add what you would like to balance out the flavors. We like ours a little spicy, so we added some extra green chiles. Once you are satisfied, set aside.
Our way of making the mango salsa is similar to our chile puree sauce. We shredded some mango and onion, chopped up cilantro and added all three ingredients into the bowl. Mixing these together with our hands, we squeeze in the lime juice. Go ahead and add a little more onion for a little kick, or some Mango to keep it a little sweeter. Set aside.
Rinse your scallops with cold water and pat dry. While the scallops dry, go ahead and put your oven on hot while adding a little bit of oil and butter. You want to wait until you see the pan smoking to put your scallops onto the heat. Add a little bit of salt and pepper to the scallops. Place the scallops onto your pan, making sure that they are not touching. You’ll have to monitor the heat on these, as you only need to sear each for about 1 1/2 minutes. Make sure that the scallops have a golden crust and remove from the pan.
At this point, you are probably excited to combine all three parts of your dish. Place the scallops on a plate, take a pinch of your mango salsa on top of the scallops, and take a spoon to drizzle your pineapple chile puree. Take a bite, and enjoy.
How delicious is that?
Take away: would we drink this again? Probably. Our final rating: we give it a 5/10. Would we eat the scallops again? ten more please. Thank you for joining us this week! We are excited to pop and share with you again next week. We hope that you enjoy your Rosé every day of this Memorial Day Weekend. See you again next Thursday…Cheers!