‘Summer is Not Over – How to Keep That Summer Buzz Going into September!

BY Crushed
September 9, 2015

September 9, 2015 ‘Summer is Not Over – How to Keep That Summer Buzz Going into September!

BY Crushed

Yes – we can still say ‘summer sipping” as summer technically is still in effect for a few weeks!

We were reminded of this fact when we said ‘last days of summer’ last week and a Crushed fan kindly corrected us – thank you!

So, as we head into our favorite months of September and October here in Northern California and across the country for that matter, we toast to the perfect wine for these days – rosé.

We have compiled a list of our favorite rose wines that you can find nationally at Whole Foods and at your local wine stores for under $17 and paired them with three fantastic recipes from our friends at Food and Wine.

Surprisingly, we get asked all the time if it is okay to drink rose after Labor Day.  Can you imagine rose and white pants in the same category?! Yes, it is more than okay to drink rose after Labor Day and all year long for that matter.  There are so many good dry rosé wines on the market that we invite you to seek out our list or find a a bottle or two at your local wine store. And lucky for us, there is an influx of amazing rose wines available everywhere these days – not just in stores but by the glass and the bottle at most restaurants.

Pair these wines with these recipes – perfect for ‘summer’ sipping and noshing in the park, on the deck or on the front stoop.

Rosemary Flatbread with Blue Cheese, Grapes and Honey

Roasted Beet Salad with Goat Cheese and Pistachios

Asparagus Cheese Tartines

(Recipes Below)

Our Top 10 Rose Wines under $17:

2014 Birichino Vin Gris, Santa Cruz, CA
2014 Vina Borgia Rosé, Spain
NV DeChanceny Cremant de Loire, Rosé Brut, Loire, FR
2014 Jean Luc Colombo Cape Bleue Rose Coteaux d’Aix-en-Provence, FR
2014 Wente Rose of Pinot Noir, Livermore, CA
2014 Heitz Grignolino Rosé, California
2014 Crios de Susana Balbo Rose of Malbec, Argentina
2014 Triennes Rose, France
2014 Moulin De Gassac Guilhem, FR
2014 Charles and Charles Rosé, Washington State

wine collage complete

 

 

 

 

 

 

 

Food Pairings

Rosemary Flatbread with Blue Cheese, Grapes and Honey

INGREDIENTS

1 envelope active dry yeast
2 tablespoons sugar
2 cups bread flour, plus more for rolling
3/4 cup warm water
2 teaspoons chopped rosemary
1/2 teaspoon fine salt
1/4 teaspoon freshly ground pepper
1/2 pound red grapes (1 1/2 cups)
Coarse sea salt
3 ounces blue cheese, crumbled (1/2 cup)
1 tablespoon honey
1 tablespoon snipped chives

DIRECTIONS:
In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour. (TIP: To save time you can purchase pizza dough at your favorite italian deli or grocery store – and it saves you time in the prep.)
Meanwhile, preheat the oven to 450°. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

Roasted Beets with Goat Cheese and Pistachios

INGREDIENTS

32 small beets
3 garlic cloves
1 thyme sprig
6 1/2 tablespoons canola oil
Kosher salt and freshly ground pepper
1/2 cup unsalted pistachios
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil
6 ounces fresh goat cheese
1 cup microgreens or mâche
1 tablespoon pistachio oil (optional)

DIRECTIONS:
In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls. Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens; drizzle with the pistachio oil and serve.

Asparagus Cheese Tartines

INGREDIENTS
12 thin asparagus spears
1 tablespoon extra-virgin olive oil
2 large shallots, thinly sliced
Salt and freshly ground pepper
2 large plum tomatoes, sliced lengthwise 1/4 inch thick
Four 3/4-inch-thick slices of peasant or Pullman sandwich bread
1/4 cup tapenade
Four 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese
4 very thin slices of prosciutto
Aged balsamic vinegar, for drizzling

DIRECTIONS:
Bring a large skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 2 minutes. Drain and transfer to a plate. Wipe out the skillet.
Add the oil and shallots to the skillet, season with salt and pepper and cook over moderate heat until softened, 4 minutes. Transfer the shallots to a plate. Add the tomatoes to the skillet, season with salt and pepper and cook over moderately high heat until lightly browned on one side, 2 minutes; transfer to the plate with the shallots.
Preheat the broiler. Arrange the bread on a baking sheet; toast in the broiler 3 inches from the heat, turning once, 2 minutes.
Spread the toasts with the tapenade and top with the shallots, fontina and mozzarella. Broil the tartines 3 inches from the heat for 1 minute, until the cheese has melted. Top the tartines with the asparagus and drape with the Gruyère. Broil the tartines for 1 minute longer, until the Gruyère has melted. Top the tartines with the tomatoes and prosciutto, drizzle with the vinegar and serve.

Have a favorite rosé that you love that we haven’t listed? Share it with us on Facebook or Tweet us, so we can feature it here!

Cheers to warm days and warm nights!

Article by: Carla McKay, CEO/Founder, Crushed.com