Skip to main content

The French Winophiles: Spiced Orange Salad + Cave de Saint-Roch-les-Vignes Côtes de Provence Rosé #winophiles


Welcome to second event for a fledgling group - The French Winophiles - coordinated by Christy of Confessions of a Culinary Diva. Here's her initial plan...

We start with the Regions first and then move to the Appellations. The proposed schedule, based somewhat on the seasons is as follows:

  • June 20 - Loire Valley (click for my post: here)
  • July 18 - Provence or Corsica
  • August 15 - Southwest
  • September 19 - Languedoc-Roussillon
  • October 17 - Cote due Rhone
  • November 21 - Bordeaux
  • December 19 - Champagne
  • January 16 - Burgundy
  • February 20 - Alsace

I love this group already! And I'm having so much fun exploring wines and recipes that are unfamiliar to me.

To Provence
So, today, the crew is heading to Provence.

wikipedia.com

Provence is a region in southeast France. Its name derives from what the Romans used to call it: la provincia nostra, meaning our province; it was the first Roman province outside of Italy.

Wine has been produced in this region for nearly 3000 years - since the ancient Greeks founded the city of Marseille in 600 BC. Today the region is known predominantly for its rosé wine which currently accounts for over fifty percent of the production of Provençal wine.

The  Round-Up



The Conversation
Join us for a live Twitter Chat Saturday, July 18th at 11 am EST/8 am PCT. You may join in the revelry by following hashtag #winophiles. A Vôtre Santé!

In My Glass...
Whenever I have a choice, my usual inclination is to go with the unusual or the obscure. But, in this case, I went with the most common varietal there: Rosé. Besides, I couldn't track down a white wine. I'll keep my eyes open. 

I had had this wine for a different wine event this month (my #winePW's French-French pairing) and knew that I wanted to bring out the citrusy side of the wine this time.

Cave de Saint-Roch-les-Vignes Côtes de Provence Rosé is so lovely. It's a pink, almost salmon, color with a lightly floral nose. My husband actually called it a girlie wine. Fine. I poured him a drier Sauvignon Blanc and drank his glass! More for me...


On My Plate...
To bring out the citrusy side of the Rosé, I made a fresh orange salad. So fast, so tasty. The hardest part is supreming the oranges.

Ingredients makes 4 servings

  • salad greens
  • 4 oranges
  • 1/2 C olives (I pitted a combination of Niçoise and Picholine)
  • 3 to 4 T white balsamic vinegar
  • olive oil
  • dash of smoked paprika
  • dash of ground ginger
  • 1/2 t organic granulated sugar
  • 1/4 C fresh mint leaves, chopped
  • 1/2 C fresh parsley, chopped
  • fleur de sel to taste
  • freshly ground pepper to taste

Procedure
Supreme your oranges and set aside. To plate, lay down washed and dried green. Top with the orange segments, olives, and fresh herbs. In a small jar, mix the remaining ingredients and shake to emulsify. Pour over the salad. Serve immediately.

Comments

  1. This salad looks so bright and summery! And I still can't get over the color of that wine!

    ReplyDelete
  2. This is one of my favorite combinations - the orange and olive are surprisingly refreshing. Great pairing!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa