Tag: fish

Unbeatable Parings with Rosé Wine

 TAGS:undefined

Autumn is just around the corner and nothing is more refreshing than a good rosé wine in your balcony feeling the sweet evening breeze. The most ambitious rosés can be paired with various foods that come along with the season. Here are some great advices.

Rosé wine + Meat

Although this wine fits perfectly with fish, pairing it with meat it’s also a very viable option. That is why it is recommended to mix it with pinky sausages and stronger red meats.

On the other hand, if you are having pork for dinner, you can go with a Monastrell rosé. Its fruity taste goes well with barbecued ribs and with any grilled meat.

Seafood

The purest rosé wine is the perfect choice for any seafood. Especially fruity wines because they intensify the powerful flavor of certain seafood.

Fish

In addition to white, rosé wine is one of the best options for all kinds of fish, preferably white. Just pick your favorite one and be delighted.

Cheese

Rosé wine and cheese are good allies. It is recommended to add goat cheese, camembert or brie to enjoy the special similarity of both flavors.

Pasta or salads

Fresh foods like salads, pastas, and even rice can be paired perfectly with rosé because they have a unique softness and freshness that make the dishes a lot tastier.

Fruits

Whereas you are having a delicious dessert or a fruit salad, rosé wine will go very well.

Tuscan rosé wines are better served with pasta and appetizers such as crostini, which is little pieces of toasted bread accompanied by tomato or pâté. Australian wines pair well enough with milder cheeses while Spanish rosés go well with fish and certain meats.

Rosé wine is best if it’s cold, but not too much, so we must take into account the temperature. Really it must be something hotter than white wine cooler than a red wine.

 TAGS:Le Crazy Tropez RoséLe Crazy Tropez Rosé

Le Crazy Tropez Rosé: a rosé wine from the region of Côtes De Provence made of cinsault, syrah and grenache and has an alcoholic content of 12%.

 

 

 TAGS:Miraval Rosé 2015Miraval Rosé 2015

Miraval Rosé 2015: is a rosé wine made by Château Miraval from the region of Côtes De Provence vinified with cinsault, garnacha negra, vermentino, syrah, rolle, garnacha and grenache from 2015 and has an alcoholic content of 13%. 

 

 

Go for the tasty fish! 3 recipes for the grand gourmets

 TAGS:undefined

Good weather, and a good feeling: on the terrace, with white wine and some tasty fish … Doesn’t sound so bad, right? The best of all is that fish is a good source of Omega 3, highly beneficial for our skin and cardiovascular system. So don’t hesitate on including fish in your diet. To help you doing that we’ll share three finger licking fish recipes with you. If you additionally combine these dishes with some lovely white wine… mmmm, what a feast!

1. Trout with truffles:

This recipe is ideal for 4 people and the trout accompanied by the taste of truffles is delicious.

Ingredients:

  • 2 trouts
  • 50 grammes of grated black truffles
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • 1 tablespoon balsamic vinegar
  • 1 tbsp lemon juice

Preparation:

  1. Boil the 2 trouts in salted water.
  2. Bone out the trout, place the fillets on a plate.
  3. Add olive oil and grated truffle to a hot pan.
  4. Crush garlic and place in the pan add lemon juice and vinegar.
  5. Cook for a few minutes and remove from heat.
  6. Serve hot trout fillets garnished with the sauce.

2. Fish fondue with Riesling:

This recipe is ideal if you don’t have a lot of time, because it only requires 40 minutes for preparation, and combined with Riesling you’ll highlight the qualities of the fish and enhance its taste.

Ingredients:

  • 2 kilos of fish (tuna, salmon or trout)
  • Mussels and small squid
  • 2 stalk celery
  • 4 shallots
  • ¼ celery
  • 1 fennel
  • 1 leek
  • 150 grammes of mushrooms
  • 300 millilitres of Riesling
  • 100 millilitres of Noilly Prat
  • 50 millilitres of Pernod
  • Salt and pepper to taste
  • A touch of saffron

Elaboration:

  1. Fillet the fish of your choice and then cut the fillets into small pieces.
  2. Clean and wash the mussels and squid, then dry with paper towels.
  3. Place in a pot with 1 liter of water add offcuts from fish  together with small chopped vegetables, pour in Riesling, Noilly Prat and the Pernot cook over medium heat until you have a tasty stock.
  4. Pour the broth into a fine saucepan, then and reduce the broth in the pot over low heat, add salt, pepper, saffron, pieces of fish, mussels, and squid.
  5. When the broth is reduced you can serve with fondue forks and slices of toast or chopped vegetables like peppers or grilled mushrooms.

3. Oven baked fillet of sole with white wine and minced onion

This recipe is very delicate and also can be prepared in a short time.

Ingredients:

  • 2 fish of 350 to 400 grams each
  • 1 tablespoon chopped parsley
  • 1 cup olive oil
  • 1/2 teaspoon herbs
  • 1 cup white wine
  • 1 cup water
  • 2 small onions
  • salt

Elaboration:

  1. Fillet the sole and remove the skin, save the cut offs separately.
  2. Wash and dry fillets well, give them a good squeeze.
  3. Put the cutoffs in a saucepan and cook them in salty water over medium heat for 30 minutes.
  4. After 30 minutes you can strain and save the broth for later.
  5. Place the fillets in an ovenproof pot together with a little oil.
  6. Check the steaks are not mounted on each other and proceed to sprinkle with white wine and the remaining oil.
  7. Mix chopped onion, parsley and herbs in a bowl and sprinkle over the fish.
  8. Add 1 cup of broth
  9. Preheat the oven for 5 minutes at 150 degrees.
  10. Place the pot with fish in the oven and cook for 25 or 30 minutes.
  11. Serve your diners at the table, and garnish after your choice

 

 TAGS:Boschendal Le Bouquet 2015Boschendal Le Bouquet 2015

Boschendal Le Bouquet 2015

 

 

 TAGS:Blanc PescadorBlanc Pescador

Blanc Pescador