Crisp, Clean,
Floral, Juicy, Berry Good…words that perfectly describe a fun evening of rose
with friends. That’s exactly what we did with a diverse group of friends recently.
By diverse, I mean we were all over the spectrum of wine lovers – from our
gracious host that owns a large wine cellar – to the sangria-cosmopolitan-wine-cooler-loving
gal who stated she was just along for the fun.
interesting that Rose seems to be a great equalizer in the wine world. Most of
us, familiar with pinky-pinky-pinky-sticky-sweetie white zinfandel, have just
rediscovered Rose. What’s wrong with a chance to taste and investigate an
interesting new “category” of yummy wine with friends?
We started
with an invitation – ours was an quick email asking everyone to bring a rose
and a dish to go with salmon, tomato and olive salsa off the grill. The bottles
were from all over the world, most handed over with the admission that the wine
shop employee picked their bottle for them, or they bought the wine because
they liked the label. (See, you are not the only person who does this:)
No wine
gathering can do without a glass of bubbly handed to each person as they walk
in the door. Our choice was Lucien Albrecht Crement d’Alsace. a creamy and strawberry
tasting sparkler from France. Rated 90 by the Wine Enthusiast this sparkler is made with 100% Pinot Blanc in the
traditional method – just like Champagne. With a price tag just over $20 at Total
Wine, it’s a winner in my sparkly rose category!
With a
glass of bubbly in hand, the guests placed their wine in the icy wine bucket
and it was tagged with a number. An index card and a pen was given to everyone,
the appetizers set out and work began!
Our goal
was to taste each wine and rate the wine on a scale of 1 to 5 – 5 was worthy of
accompanying our last meal and 1 was “I’d order a beer if this was the only wine
available..” A large bucket was placed in the middle of the table for dumping
and spitting.  (If you want to be fancy – you can call it a
spittoon or, in really snooty – in French its “un crachoir”)
Why in the world would you
want to spit and dump? The simple answer is that you can’t taste wine when you
are drunk.  I love how wine expert Jeff
Morgan puts the problem, “Alcohol is ultimately stronger than anyone’s
constitution.”. (I’d like to offer an amen to that statement.) My favorite
“bucket” isn’t one at all – it’s a red or blue colored opaque Solo cup. I can
keep it close to me without having to bend over others to spit, which can be
extremely difficult, especially with amateur spitters! Always spit and dump
during tasting – remember, if you like a wine enough for a glass, you can
always go back and pour one to accompany dinner.
I had lots of questions from
folks about how to taste – and what aromas and flavors we trying to find. This
didn’t surprise me, because when I teach a wine class that’s one of the first things
that I am asked. My answer? Its not rocket science. It’s simply smelling and
tasting with attention. (This subject is worth a blog on its on, and I’ll write
one soon.) For a fun tasting like this gathering, I ask people to try to
isolate two aromas in the wine, does is smell like berries? Is there a citrus
smell in there? Two other quick things: does it taste like it smells, and how
long does it linger in your mouth. With these four questions, each individual
can pretty easily decide where the wines fall in the 1 to 5 range.
Our gathering at the ice
bucket lasted about 45 minutes of tasting, laughter and comparison. We moved on
to dinner, and each poured one of our favorites to enjoy. At dessert, a winner
was announced:
The Domaine Pierre Usseglio
and Fils Cotes du Rhone Rose 2012. Score one for my favorite wine region in the
world, the Rhone Valley in France. This wine provided a mouthful of creamy
strawberry and light citrus flavors, perfect for a warm evening and a cookout
with friends. Made mostly with the Grenache grape, I found it at Sherlocks wine
store in Brookhaven, for around $20. Perfect pairing with the salmon, too!
I can say with lots of enthusiasm
that each of us left the party with a better appreciation of the complexity and
deliciousness of rose. What a great way to explore a wine type from around the
world. The group has promised to get together again – next time we are going to
explore Zinfandel and its Italian cousin Primitivo – paired with a delicious
dinner and lots of fun.
Here’s the recipe for our
main dish, enjoyed by all:

Grilled Salmon with Rustic Tomato Olive Relish

The Marinade:
2 TB Olive Oil
1 TB Lemon Juice
1 Clove Garlic, Chopped
1/2 Tsp Crushed Red Chili Flakes
2 TB Dijon Mustard
1/2 Tsp Cracked Black Pepper
1/2 Tsp Sea Salt
The Salmon: 1 1/2 LB Salmon Filet, Skinned
the Marinade ingredients in a zippy bag – add the Salmon and marinate for 30
minutes. Preheat the grill on high for 10 minutes. Remove the Salmon and pat
dry. Turn the grill to medium. Grill just until marks appear and then finish
roasting off in the oven – about 10 minutes. 
Remove and top with:

Tomato Olive Relish
2 TB
Olive Oil
1 TB
Lemon Juice
Clove Garlic, Chopped
Cup Grape Tomatoes, quartered
Cup Kalamata Olives, Chopped
Cup Green Olives, Chopped
Cup Italian Parsley, Chopped
Cup Capers
Tsp Freshly Ground Black Pepper
Tsp Sea Salt
Mix all the ingredients together. (Great with Pita Chips, too!)

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