Wine Club Wednesday - Pasquiers Grenache Cinsault Rosé 2019
Yes, it's Wednesday already, time for another Wineutopia Wine Club tasting... Today it's the turn of this lovely light salmon pink rosé from Rouisillion in the Languedoc region of France...
I have to look at the weather when I am about to taste/write about a bottle, and more often than not at the moment have to rush to get outside between thunderstorms to take a decent picture. This one was taken at around 10am this morning, which if any neighbours witnessed me taking a bottle and two glasses outside at that time, will have definitely given them something to talk about. Absolutely no wine was consumed until lunch was prepared slightly later, I promise...
I particularly love a rosé on a Summer's day, and this one would be perfect for that (if we ever get a Summer! Still lovely if we don't though!)... With an ABV of 12% the tasting notes provided in our Stockbridge Wine Tasting box describe it as follows "Grenache and Cinsault sourced from vineyards in the sun-drenched South of France. The two varieties together make a rose that is bursting with exuberant fruit from the Grenache, and gentle spice from the Cinsault. A versatile wine that will pair well with a variety of pasta dishes, barbeques and grilled chicken salads"...
I thought it was full of peach and melon flavours with maybe a hint of raspberry too. It's a dry wine but with a lengthy round finish. I think it's probably best enjoyed with food rather than on its own (although of course, that's entirely up to you). Another bottle to add to our "glad we are part of the Wineutopia Wine club or we might never had tried it list". You can invest in the wine club (more info here), or buy a bottle of this seperately for £8.95 a bottle (don't forget my discount code - WinchesterEatsWineClub10 for 10% off all online or in-store purchases).
I am afraid I strayed away from the suggested wine pairings, as I happen to think this type of rose goes really well with fish or seafood in any guise, so I made Louisiana Crab cakes with a sweetcorn salsa for lunch. Both are quick to prepare and you can keep them in the fridge the night before and cook the crab cakes for lunch in minutes the next day...
For the Crab Cakes (makes 6-8):
400g mix of white and brown crab meat (I went for one tub of white fresh crab meat, one fresh tub of brown, and two tins of white crab meat);
salt and pepper;
8-10 tablespoons of breadcrumbs (buy the ready prepared variety if you don't have any stale bread lying about);
2 tablespoons double cream
1 teaspoon hot sauce (it has to be Franks in our house);
Mix the crab together in a bowl together with the rest of the ingredients. Take a handful of the mixture and press together and form to make a crab cake shape. Repeat until you have 8 (medium) or 6 (large) Put on a tray lined with greaseproof paper, cover and place in the fridge for at least half an hour or overnight. When you are ready to cook, put a cm of sunflower oil in a good non-stick frying pan, heat until you can fry a cube of bread to English breakfast fried bread consistency, and then place four crab cakes into the oil carefully. Leave for two to three minutes (if you try and turn them before then they are just going to disintegrate) so it forms a crust before turning and frying for two to three minutes on the other side. Remove from the oil, drain on some kitchen paper and place in a reasonably hot oven to keep warm whilst you cook the other four. (recipe pinched from a restaurant menu in America somewhere down the line)...
For the Salsa:
1 360g tin of sweetcorn drained;
half a red onion finely chopped;
1 large red chilli pepper chopped (heat strength up to you!)
1 bunch of chopped coriander
a handful of chopped salted peanuts (we had honey roast cashews which worked)
Juice of two limes;
2 avocados chopped.
In a bowl mash the sweetcorn slightly (a pestle is great for this) then add the onion, chilli, chopped coriander and nuts together with the juice of two limes. Cover and place in the fridge until you are ready to use. Just before serving stir it all together and add the two chopped avocados (you can add this at the first stage but it won't keep it's nice green colour)... Serve with salad and a spicy mayo if you like...
Enjoy with a lovely glass of rosé , just like this one...