Recipe, and wine and food matching by François Chartier “Créateur d’harmonies”, Author of Taste buds and Molecules.
Here are my latest personal favorites when it comes to the divine pink liquid, and some tips to help you successfully pair these wines with foods.
You will also find two of our recipes created from scratch, by and for the fragrances in rosé wines, from the cookbooks Papilles pour tous! Cuisine aromatique du Printemps and Papilles pour tous! Cuisine aromatique d’Été (La Presse Editions).
Also, remember that among the list of binding ingredients to favor when it comes time to pair your summer meals with a rosé, you should choose, above all, from the list of “rosé catalysts”!
These are: shrimp, salmon, salmon-trout, bluefin tuna and chicken, fresh and sundried tomatoes, red peppers, eggplant, basil, saffron, paprika, rose water, coriander seeds and black olives, but also, certain bloomy rind cheeses and washed-rind cheeses, spicy dishes, especially those with curry and saffron, sweet-savory dishes and smoky grilling sauces.
Speaking of grilling, food marinated and seasoned with Herbes de Provence, be it pork, veal or chicken, as well as any of the fish and seafoods mentioned above, are all wise choices.
Additionnally, you should also consider some salads, strawberries, watermelon, pink grapefruit, lemon, pineapple and balsamic vinegar.
So, go ahead and enjoy a lovely glass of rosé all year long!
Shrimp skewers with watermelon and paprika-scented cherry tomatoes on pink grapefruit-infused bamboo skewers
By uniting foods from the same aromatic family, as is the case with shrimp, tomatoes, watermelon, paprika and pink grapefruit juice, the end result is an astonishing flavor greater than the sum of its parts J. That’s also what Taste buds and Molecules book is about!
Pink grapefruit juice infusion
12 bamboo skewers
1 cup (250 ml) water
The juice and zest of a washed and scrubbed pink grapefruit
1 cup (250 ml) olive oil
1 tbsp. (15 ml) zest of a washed and scrubbed pink grapefruit
2 tbsp. (30 ml) sweet paprika
2 lbs. (1 kg) 31/40 shrimp, peeled and deveined
3 tbsp. (45 ml) paprika-scented oil and grapefruit zest
2 pints of cherry tomatoes, washed and dried
- Preparing the pink grapefruit infusion. In a saucepan, pour water and bring to a simmer. Remove from heat. 2. In a container with a lid, place 12 skewers and add hot water, the juice and zest of one grapefruit. Refrigerate. (Preferably, this step should be done 12 to 24 hours in advance to allow the bamboo skewers to soak-up the aromas of the infusion.)
- Preparing the paprika-scented oil. In a saucepan, warm the olive oil. Do not overheat, as the paprika and grapefruit would become too bitter. 4. Add the grapefruit zest and paprika. Pour into an airtight container, such as a Mason jar, and reserve. 5. Let the oil steep for about 2 days to maximize the flavor. Filter.
- Preparing the skewers. Place shrimp in a glass bowl. 7. Pour the paprika-scented oil and mix well to coat each shrimp. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour. 8. Preheat the barbecue grill. 9. On the scented skewers, insert 1 marinated shrimp, 1 watermelon ball and 1 cherry tomato, and repeat until skewer is full. Season with salt. Place on the grill and cook for about 8 minutes*, making sure all sides are grilled.
*It is important not to overcook the shrimp as they would become tough and lose their delicious flavors.
LIQUID HARMONIC PATHS
Rosé wines, like the new cuvee Le Rosé Chartier 2015 Pays d’Oc IGP, Chartier Créateur d’Harmonies, France – a blend of grenache noir very old vines, syrah and cinsault, from organic vineyards, in Pic Saint-Loup –, and rosé sparkling wines and champagnes are in order here! As are white Sauvignon Blanc and Fumé Blanc, and pale ale-type beers. The harmonic comfort zone here is so expansive, you need only choose your favorite J.
Find the full review of Francois Chartier’s Le Rosé 2015 Pays d’Oc IGP:
This guest post was written by Francois Chartier exclusively for Social Vignerons.
Learn more about our guest with our Interview Francois Chartier – Best Sommelier in the World (Grand Prix Sopexa 1994).