Petrale Sole Ceviche + Murrieta's Well 2018 Dry Rosé #Sponsored

This is a sponsored post written by me in conjunction with a virtual wine tasting event hosted by

Snooth for Murrieta's Well Winery. Wine samples were provided for this post and this page may contain affiliate links.

Last summer I participated in a virtual tasting with wines from Murrieta's Well*. You can read about that here. So, when my contact at Snooth asked if I wanted to participate this round, I was quick to reply 'yes'. This week, I'll log in and chat with wine enthusiasts around the country about a set of four wines from Murrieta's. Can't wait!

I opened up the 2018 Dry Orange Muscat and paired it with a Sweet Potato Risotto earlier this weekend. I decided to try the 2018 Dry Rosé with a Petrale Sole Ceviche today.

In My Glass

This wine is made up of 42% Counoise, 33% Grenache, and 25% Mouvedre. Released in February 2019, it retails for $32.

In the glass the wine has a lovely quince blossom hue. On the nose, it smells of florals and summer stone fruits. But, on the palate, the florals are almost non-existent.

The wine has a nice weight to it and a bright acidity. It paired very well with our afternoon snack.

On My Plate

Ceviche is easily one of my top appetizers of all time. It's a simple dish of seafood "cooked" by the acid in lemons and limes. It's so easy, but it requires incredibly fresh ingredients. I usually ask my fish monger which is the best choice for ceviche that day. Today, he offered me fresh, local, wild-caught petrale sole. Perfect!

Ingredients

1 lb petrale sole, cut into bite-sized chunks
6-8 fresh lemons, juiced (I used Meyer lemons from a tree we have in our yard)
1/4 C fresh salsa (I used a medium heat pico de gallo)
freshly ground salt
freshly ground pepper
tortilla chips, for serving

Procedure
Place the raw seafood pieces in a glass dish and cover them with lemon juice. The seafood should be completely covered by juice.

Cover the dish and place it in the refrigerator. Let the seafood marinate or "cook" in the lemon juice for at least 4 hours. Once the seafood is "cooked" in the juices, drain the lemon juice, but reserve 2 T of the juice.

Stir in the salsa. Season to taste with salt and pepper.

Serve with tortilla chips.

Find the Sponsors

Murrietta's Well on Facebook, on Twitter, on Instagram

Snooth on Facebook, on Twitter, on Instagram

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

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