It’s everywhere, you know, the catch phrase “Rosé All Day,” it’s on T-Shirts, signs, glassware, fashion and accessories. On Instagram the hashtag #RoséAllDay is a social media manager’s dream with hundreds of thousands of followers; people can’t wait to share their pictures while enjoying the laid back lifestyle. My friend Janine and I took this blog’s photo (above) during one of our last trips to Anguilla; it was there we both decided that we really enjoyed rosé wine. Others have been enjoying it for years, but for some reason we’re only now beginning to understand why it’s so popular. Janine and I now associate rosé with being in paradise, relaxing on the beach, and watching the most amazing sunsets over the water. In that setting, who wouldn’t enjoy a glass of rosé wine? It is light, crisp, and refreshing- not too strong, and not too sweet.
About the Wine: Rosé is a combination of red and white wine because of the length of time that the grapes (with skins on them) sits in a clear juice that will create the wine flavor and color. The reason for sweeter and drier rosés has to do with the types of grapes that are being used, which is why moscato tastes vastly different to a dry brut. The tip when it comes to pairing rosé is knowing the different types of rosés, and what they would best be paired with (ask for help at your local store if you aren’t sure.) However, if you are like me, you just want a short cut, so just know that most dry rosés will go really well with a seafood dish, but a sugary or even a sparkling rosé will be best with fruit or citrus-based foods — like melon, bruschetta, or strawberries. (Hickman, 2017)
So, if all this talk about rosé has you thinking about a summer picnic, sunset at the beach or dinner al-fresco, be sure to pair your food with the right type of rosé (dry or sweet). To help you prepare for your next outing or dinner, we decided to share a recipe that goes well with a dry rosé and another one that pairs best with a sparkling rosé. Since New England will be bursting with local-vine ripened tomatoes in just a couple of weeks, we thought a recipe for a Tomato Bruschetta Topping by Sarah Leah Chase would be the perfect appetizer to go with a sparkling or sugary rosé. Ever since Piper and Dune started to carry her book, “New England Open House Cookbook,” it’s my new favorite! Check out our Dining In or Out Collection for lots of other fun items as well.
Tomato Bruschetta Topping by Sarah Leah Chase
3 cups seeded and diced (¼” dice) local, vine ripened tomatoes (a mix of varieties is ok)
2 cloves garlic, peeled and finely minced on a Microplane
¼ cup slivered fresh basil
⅓ cup high-quality extra virgin olive oil, plus extra for serving
6-8 slices of Italian style bread such as Ciabatta, toasted or grilled
3 ounces (scant 1 cup) freshly ground Parmigiano-Reggiano cheese
Combine the diced tomatoes, 2 cloves of minced garlic, and slivered basil in a mixing bowl. Add the olive oil and toss gently. Season with salt to taste. Let the tomato mixture marinate at room temperature for about 30 minutes.
Place the bread on a serving tray or platter, spoon a generous portion of the tomato mixture over the top of each bread. Drizzle another swirl of olive oil over the top of each serving and then add a final generous scattering of freshly grated Parmigiano-Reggiano.
Serve with a chilled glass of sugary or sparkling rosé.
Here’s a delicious Salmon recipe that’s packed with flavor and is a beautiful compliment to rosé wine.
Maple-Glazed Salmon (Baked or Grilled) - Serves 4 - by Sarah Leah Chase
⅓ cup soy sauce (I personally substitute with Tamari soy sauce to make it gluten free)
⅓ cup Pure Maple Syrup (try our Organic Tree of Life Syrup)
2 Tablespoons rice wine vinegar
2 Teaspoons Asian (dark) sesame oil
1 Tablespoon finely minced peeled fresh ginger
¼ to ½ Teaspoon hot red pepper flakes
4 skin-on salmon fillets (6-8 ounces each), pin bones removed
1 Tablespoon canola oil
3 Scallions, both white and tender green parts, trimmed and thinly sliced
3 Tablespoons coarsely chopped fresh cilantro
Place the soy sauce, maple syrup, rice wine vinegar, sesame oil, ginger, and hot red pepper flakes to taste in a small bowl and stir to mix. Place the salmon fillets in a shallow nonreactive dish and pour the marinade over them, turning to coat them evenly. Let the salmon marinate for 30 minutes at room temperature.
Place on a rack in the center of the oven and preheat the oven to 425°F.
Remove the salmon from the marinade, pour the marinade into a small saucepan, and set the sauce-pan aside. Film a large, heavy, ovenproof skillet, such as a cast iron one, with the canola oil and heat over medium-high heat. Add the salmon fillets, skin side down and cook until the skin is crispy and golden brown, 3 - 4 minutes. Transfer the skillet to the oven and bake the salmon fillets until they are done to your liking either just barely cooked through to the center or slightly less if you like rare salmon, 8-12 minutes.
While the Salmon is baking, let the reserved marinade come to a boil over medium-high heat and simmer until reduced to the consistency of a glaze spooned over each fillet and a generous sprinkling of scallions and cilantro on top.
Alternatively, if you have access to a grill, this is wonderful cooked on a grill and in summer will keep your kitchen cool!
Whatever your plans this summer, embrace the warm weather and Explore What Excites You!
Chris and The Piper and Dune Family
P.S. Please help us by providing a review of the products you have purchased. We just released this capability and we need your help! Also, we’d love it if you followed us on Instagram, Facebook and Pinterest. Thank you everyone!