Arnold Tanzer, a top South African chef who heads up trendy catering company Food On the Move is excited about the new rosés. “They’re a lot drier and more drinkable. There’s still fruit on the new wines but the sugar content is lower. They’re infinitely more quaffable,” he says.
Rosé wine conjures images for me of balmy, salad days but Arnold says rosés are much more versatile than that and are a great fireside accompaniment to a warm meal (important information for us New Yorkers still donning hats, gloves and scarves!)
Arnold gave me a simple salmon recipe to enjoy with a Delheim Pinotage Rose 2007, a crisp but fruity rosé with hints of strawberries and watermelons.
For his curry-dusted salmon with tomato and mint chutney, simply:
Dust two salmon fillets with a mild Madras type curry and leave to one side.
Chop 4 ripe tomatoes and 1 onion. Fry in a little oil until soft and add 2 tablespoons of sugar, ½ teaspoon each cumin, coriander and fresh mint. Add a splash of rice vinegar and a pinch of salt and simmer on low heat until thick and gooey.
Heat a tablespoon of olive oil and fry the fillets. Sear on both sides until done to liking. Eat with some fresh pasta tagliatelle dressed with olive oil and a dollop of chutney.
We have some beautiful serving dishes in our guinea-fowl cobalt blue-and-white ceramics range to offset the salmon. A bouquet of flowers with shades of orange and pink will add the finishing touches.
One of my favorite rosés is Fairview’s Goats Do Roam Rosé 2006, another dry but fruity, reddish rosé with a hint of cherries on the palate. And while on the subject of roaming goats, a delicious, light goat’s cheese is an excellent aperitif for a delicate rosé – try a chevin or a gouda. Your cheese will be beautifully presented on our imbuia wood and pewter cheese board. For a touch of whimsy, add our “cheeky mouse” cheese pin. He always gets the conversation going!
Or how about Arnold’s easy warm goat’s cheese salad with raspberry vinegar?
Roll a couple of fresh goat’s cheese logs through a mixture of breadcrumbs and crushed hazel buts. Place on an oiled baking sheet and bake at 375 F until they begin to melt. Meanwhile dress some baby salad leaves with raspberry vinegar and hazelnut oil. Grind some fresh black pepper over the leaves and add the cheese. Enjoy with rosé and crusty bread.
And to add warmth and bold color to the meal, look at our vibrant fusion ceramics range: the salad bowl and jazz or square platter are ideal serving accessories for a cheese and wine feast and go beautifully with our exotic brass serving accessories, inspired by ancient tribal artifacts.
Enjoy!
Dori Rootenberg
Founder, JacarandaStyle.com
