Tuesday, May 15, 2012


Let the sun shine in, face it with a grin.  

There's nothing like Rosé with BBQ in the sunshine.  

We debated greatly over whether or not we wanted to share this particular bottle of rosé with the blogosphere in fear that they will one day eventually sell out.  Then we remembered that sharing is caring.  So here it is.  An absolutely amazing bottle of rosé, in LCBO Vintages, for $13.95.

Mas des Bressades is great little estate in the south of France's Costiere de Nimes region. Their wines pop up in vintages occasionally, so get them while they're hot. Always a great value = Best to buy a few.  This pink summer sipper is a blend of Grenache, Syrah and Cinsault. The red grapes are direct pressed in the cellar and fermented in stainless steel tanks just like most white wines.  This puppy is made to drink right away; young and fresh. Pale pinky-orange in colour with aromas of cherry, strawberry preserves and melon. Dry, fresh and fruity with a bit of welcomed weight, an awesome texture with a blast of mouth watering acidity. It actually pairs well all by itself... but that can be dangerous.

We grilled Macedonian sausages we bought at the St. Lawrence Market on the weekend from Sausage King by Olliffes.  And then I made a simple panzanella salad to go with.  Can't wait till tomatoes are in the peak of their season.

Simple Roasted Panzanella and Onion Salad

1 Pint of cherry tomatoes
1 small red onion
2 cloves of garlic
a few slices of sourdough bread
2 tablespoons of olive oil
a few spoonfuls of capers

1 lemon
3 tablespoons of olive oil
1 tablespoon of mustard
a dash of balsamic vinegar

heat the oven to 350 degrees. cut the bread into cubes the size of croutons, place on a baking sheet and drizzle with 1 tablespoon of olive oil.  Place the baking sheet into the oven and leave the bread there until you have crispy croutons, about 10-15 minutes.  Place the croutons aside.

grab a frying pan and drizzle a bit of olive oil into the pan.  Heat up the pan on medium high and place the diced red onion into the pan.  cook until lightly browned, 5-8 minutes.  add the tomatoes and garlic and capers, and cook until the tomatoes are warm.  if you prefer crispy onions and tomatoes, just cook for a few quick minutes.  remove from the heat and place in a serving bowl.

let sit until room temperature.  add the salad dressing, and after that the croutons and toss just before serving.

dinner is served
bon appetit

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