If you are reading this soon enough, feel free to join our live Twitter chat on Saturday, February 13th at 8am Pacific. Follow the hashtag #WinePW and be sure to add that to anything you tweet so we can see it. In the meantime, all of these posts should be live by chat time. Here's what the bloggers are sharing...
- Truffle Chip-Crusted Goat Cheese Truffles + McBride Sisters Brut Rosé on Culinary Adventures with Camilla
- The Many Talents of John Legend from A Day in the Life on the Farm
- Family and Wine Go Together for These Black-owned Businesses by My Full Wine Glass
- Black-Eyed Peas with Collard Greens and Maison Noir OPP on Cooking Chat
- Where’s Linus Sauvignon Blanc with a Shaved Vegetable Salad, Crostini, and Scallops on Cauliflower Rice Risotto from Crushed Grape Chronicles
- A Taste of Theopolis Vineyards by ENOFYLZ
- Pairing Crab Legs with Carmen Stevens’ Sauvignon Blanc on Our Good Life
- Meet Cheramie Law: Black, Female, and Founder of Texas’Cheramie Wine from The Corkscrew Concierge
This non-vintage Brut Rosé is made from a blend of Pinot Noir and Chardonnay grapes that were grown sustainably from vineyards in Hawke's Bay, New Zealand. 'Crisp' and 'fresh' were the first words that came to mind. To the eye, it has a lovely pale salmon hue. On the nose, the aromas were decidedly red with rose petals and red berries. Then we tasted...and the persistent tiny bubbles tickled the tongue. On the palate this wine was much more complex than I anticipated, much to my delight! The notes of red fruit from the aromas did carry through to the palate. But there was also some creaminess and yeasty complexity from its time on the lees.
- 8 ounces cream cheese
- 8 ounces goat cheese
- 2/3 cup crushed potato chips (I used truffle potato chips)
- 1/3 cup fresh herbs, washed and dried (I used parsley)
- Also needed: hand-blender; scoop, optional but it makes portioning consistent