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This week's Wineutopia Wednesday Wine from my Stockbridge Wine Case is a lovely light pink Cuvee Jean-Paul Gascogne Rose 2019 (£8.95 - don't forget about my 10% discount - WinchesterEatsWineClub10)....
I don't know about you, but unlike red and white wine which I tend to drink all year round, rose, I tend to associate with the Summer (only when it's warm mind you) and this one is 100% perfect to enjoy with a light meal of a Summer's evening... Vinified from the local Tannat grape variety with a hint of Cabernet France and Merlot, it's full of red currant flavours with a dry finish. Easy to drink (dangerously so) and fresh... According to the accompanying Wine Club tasting notes, it's perfect with antipasti, salad, grilled fish and/or chicken...
When I have the dates for her new cookery demos, I have a write up to do about a great day I spent with Gee Cartwright recently. Given that she should probably be crowned the Queen of Salads (I don't think I have ever tried such a delicious variety!), I asked whether I could include one of her recipes here, and she kindly gave me permission to reproduce one to pair with this week's wine and include a recipe, so I have included her Roasted tomato, Caramalised Onion & Almond Quinoa recipe which is incredible and goes perfectly with this particular rose...
Roasted Tomato, Caramalised Onion & Almond Quinoa
4tbsp Olive Oil
300g Onion sliced into thin rings;
Small bunch of fresh thyme, leaves picked;
1tsp soft brown sugar;
2-3tbsp good balsamic;
300g cherry tomatoes;
250g Quinoa;
1litre chicken or vegetable stock;
25g unsalted butter;
100g Toasted Almonds roughly chopped (I couldn't get hold of whole almonds but flaked almonds worked);
10g rocket roughly chopped;
10g parsley roughly chopped;
10g basil roughly torn;
Juice of half a lemon
Salt and black pepper...
Pre-heat the oven to 180C
Start by caramelising the onions. Heat a large heavy-based pan over a high heat, add 2 tbsp olive oil, and once hot add the onions. Stir the onions every five minutes or so scraping the bottom of the pan with a spatula. Keep cooking over a medium heat until they are dark golden brown. Add the thyme leave and sugar and cook until caramalised. Taste and stir in the balsamic allowing to bubble for a minute or two, season with salt to taste, take off the heat and allow to cool.
Mix the tomatoes with two tbsp of oil in a roasting tray and put in the preheated oven for ten minutes until soft, set aside.
Put the quinoa in a large pan, add a litre of stock and cook according to packet instructions. Add half a tsp of salt in a large bowl. Once cooked, drain and dot the butter over the top, leave the butter to melt in, mix well and leave covered until needed.
Transfer quinoa into a large bowl, add the onion mix and stir. Add the roasted tomatoes plus all the juices (hold a few back to garnish), almonds, rocket and most of the herbs (leaving a few for the garnish). Squeeze in the lemon juice, season and mix.
Serve on a large plate topped with the remaining tomatoes, a sprinkle of herbs and a drizzle of extra virgin olive oil...
For more info on the Wineutopia Wine Club please click HERE
And for more info on Gee Cartwright's Cookery Demo's Click Here (more on my day with her soon)....