Thursday, June 28, 2018

Recipe Thursday: Insta-Worthy Poke and Rosé

Last summer, it was hard to miss glimmering shots of rolled ice cream and frozen rosé on Instagram. This summer, Instagram feeds will still be chock full of sweet treats (matcha-covered strawberries anyone?), but we’ll also tap into another rising trend – poke bowls. In Los Angeles alone, The Hollywood Reporter noted a ten-fold increase in poke establishments between 2015 and 2017. Poke bowls are essentially rice topped with sushi-grade raw fish (usually tuna) and some sort of marinade (recipe inspiration from The Gourmet RD, here). They are healthy, delicious and especially satisfying as light summer fare.

Photo: The Gourmet RD

As the ultimate summer dish, it’s no surprise poke bowls go remarkably well with a glass of rosé. Try a medium-bodied rosé like Médeville et Fils Bordeaux Rosé. A Cabernet Sauvignon-led blend, this rosé stands up nicely to umami-rich marinades. An artfully assembled poke bowl alongside a frosty glass of rosé  – that’s an Insta-worthy shot right there!

Tuesday, June 26, 2018

Wine of the Week - Médeville Bordeaux Rosé

We continue with our rosé tour of the world with this week's offering - the Médeville et Fils Bordeaux Rosé. This Cabernet Sauvignon-led blend is medium-bodied and is perfect for a picnic, since it's so food friendly. Ideal with fish, chicken, pork, veggies - this is really the perfect food wine!

Founded in 1826 by Jérôme Médeville, a barrel cooper from the Cadillac region of Acquitaine, Château Medéville has been crafting fine Bordeaux for seven generations. Currently run by Jean, Jacques, and Marc Medéville, it is located south of the city of Bordeaux and encompasses terroirs on both sides of the Garonne River. Jean Médeville et Fils has always taken a modern approach to the production of high quality value-driven Bordeaux with up to date facilities and equipment. That said, they maintain elements of tradition during the winemaking process; the wines follow rigorous guidelines at every stage during viticulture and vinification.

Médeville now produces in High Environmental Value (HEV) Level 3. It is a new step for them to protect the environment and to to continue to be in sustainable for the Châteaux, employees and consumers. HEV is the highest level for the environmental certification of farms. the certification is a voluntary approach which aims to identify and promote particularly environmentally friendly practices applied by farmers and winegrowers. HEV covers four key areas: biodiversity conservation, plant protection strategy, managed fertiliser use, and water resource management.

Thursday, June 21, 2018

Recipe Thursday: Good Ol' Texas Barbeque

Summer is officially here, so what better way to soak in the extra sunlight than to gather outside with friends and fire up the grill for a good ol’ BBQ? A proper BBQ takes time and dedication, but thankfully there’s rosé and good conversation to pass the time. This Texas-Style Barbecued Brisket recipe from Epicurious is one you’ll want to start early – between curing the meat and cook-time, it’s at least ten hours all in. The pay-off is a smoky, fork-tender cut of meat ready to be slathered in BBQ sauce.

As the sun starts to go down and you’ve piled BBQ brisket high onto guests’ plates, it’s time to switch from rosé to something bigger and beefier, like the Tenuta Scuotto Taurasi. Made up of 100 percent Aglianico grapes grown in southern Italy, this full-bodied red begs for rich meat with high fat content like brisket, and also does wonderfully alongside Barbecue sauce.