Kobza Rosé with a Summery Grilled Haloumi Salad #WinePW

It's still summer, right?! Even though my kids are back in school, I was excited to see Lori of Dracaena Wine inviting the Wine Pairing Weekend bloggers to share their pairings with Rosés. Read her invitation: here. If you're reading this early enough, join us for a chat on Twitter; you can follow the conversation by using hashtag #WinePW.

A Rosé - a Rosada in Spain and Portugal and a Rosata in Italy -  is a type of wine that incorporates the grape skins enough to color the wine. They range in color from a pale salmon pink to an almost vivid magenta, depending on the grape varietal used and the wine-making techinique. They also run the flavor gamut from dry to sweet.

The #WinePW Bouquet of Rosés

• Martin of ENOFYLZ Wine Blog will be recommending Two Easy Summer Meals And Two California Rosés.
• Lauren of The Swirling Dervish declares it is Dinner Time and Wine: Three Pairings for Sparkling Rosé.
• Jill of L’Occasion will be showing us how to use Rosé and Sea Salt. 
• Camilla of Culinary Adventures with Camilla will be posting about Kobza Rosé with a Summery Grilled Haloumi Salad.
• Wendy of A Day in the Life on the Farm shares her story, I heard an Angel Whispering in My Ear.
• Gwendolyn of Wine Predator proclaims Hooray for Central Coast Rose.
• David of Cooking Chat is pairing Mediterranean Grilled Chicken with a Bandol Rosé.
• Ellen of Family Around the Table will make us all drool with her Brown Sugar Pecan Maple Baked Brie.
• Lori of Dracaena Wines will be pairing Rosé Thai Grilled Pizza.
• Cindy of Grape Experiences is knows the KISS rule and will Pair Rosé with…(Keep it Simple)
• Nancy from Pull That Cork will be Grazing, Rosé in Hand.
• Jane of Always Ravenous will be discussing A Season of Rosé Paired with Mediterranean Flavors.

In My Glass

I spoke to Ryan Kobza years ago. Then, he wasn't making his own wines. So, I was doubly excited to give this a try. Ryan has a thing for ancient vines, as in more than a century old. Additionally, this wine is made from an obscure French grape called "Mourtaou." Old and obscure...that's my kinda wine.

My first rule for a Rosé is that it must be charming, but charming in the je ne sais quoi way - the sly, sideways glance kinda charming - not the Disney Prince kinda charming. This one hits charming out the park.

It has an impressive earthiness with a subtle acidity. The notes of tart grapefruit and honeyed peach shockingly do not compete; instead they meld seamlessly for a complex flavor profile that pleases from beginning to the end. It's curvy, fresh, and quickly cemented itself as one of my favorite summer sips.

On My Plate

There's nothing more summery than a salad of sun-kissed watermelon and vine-ripened tomatoes. When you add haloumi to the top, it's dinner!

Summery Grilled Haloumi Salad

Haloumi originated in Cyprus, during the Medieval period, and gained popularity throughout the Middle East. Since Cypriots like eating haloumi with watermelon in the summer months, I decided to do the same...with some fresh tomatoes from the farmers' market.

Ingredients

• heirloom tomatoes
• seedless watermelon
• haloumi cheese
• olive oil
• freshly ground pepper
• fresh thyme
• Also needed: grill or grill pan

Procedure
Slice tomatoes and watermelon and place on serving platter. Sprinkle with freshly ground pepper and fresh thyme leaves.

Heat the grill pan over medium heat and grease with oil. Lay slices of haloumi on the grill and cook until nice char marks appear, approximately a minute or so. Flip over and grill on the other side.

To serve, place a slice of grilled haloumi on top of the salad. Drizzle with olive oil. Serve immediately.