Category Archives: rosé

Black Garlic And Champagne

cat

Under the watchful eye of Maxine AndrewsTHE CAT

These days we are enjoying dining al fresco on our backyard deck…in 80 degree Fahrenheit weather with a slight breeze…

“Champagne makes you feel like it’s Sunday and better days are just around the corner.” ~ Marlene Dietrich

champagne bottlechampagne top

 Pascal Lallement Champagne À Chamery Premier Cru Brut 

  This artisanal small batch farmer produced cuvee is 40% Pinot Noir, 40% Pinot Meunier, and 20% Chardonnay.  This vineyard sits on the mountain of Rheims where the grapes receive plenty of sunshine as they grow on the vines.
  I love the top of this bottle…Champange! Champagne! Champagne!  Notes of apple, honey and toast.  Fresh and creamy with a long mineral driven finish.   $35-$40 range.

My  brother is always discovering fun ingredients for me to try.  He and his lovely bubbly wife live near Blacksburg, Virginia where they found this black garlic.

http://www.obisone.com/

black garlic

black garlic on plate

ObisOne is a family owned business associated with the Virginia Tech Research Center.  Here’s a link to their story:  http://www.obisone.com/about-us

Some fun facts about black garlic from the ObisOne website and some of my notes:

  1.  Nothing is added when we make artisanal batches of organic black garlic. Heat, humidity and vacuum create an environment that lets the natural sugars and enzymes within the garlic do its own thing. 
  2. Black garlic adds a smokiness with just a tiny bit of sweetness and underlying notes of molasses to recipes, all the while maintaining the rich garlic flavor.
  3. The shelf life of our black garlic bulbs and cloves is a minimum of 6 months at room temperature.
  4. Twice the Antioxidants of Raw Garlic.  All natural, no additives.
  5. No Garlic Breath!

Their website includes some fabulous recipes using black garlic.  Black Garlic Recipes link:  http://www.obisone.com/Recipes

Deviled Eggs Black Garlic

Black Garlic Deviled Eggs

Makes 18 deviled eggs

9 fresh eggs (I enjoy getting my eggs from a friend who has chickens…these eggs taste so rich and delicious compared to run-of-the-mill grocery store eggs), hard-boiled, cooled and peeled.

5 cloves black garlic, minced

1/4 cup + 2 tablespoons Duke’s (brand) mayonnaise

1 tablespoon chunky sweet pickle relish + 1 tablespoon pickle relish juice

1 tablespoon stone ground mustard

Garnish: crumbled crispy bacon and chopped fresh chives

Here’s a link with a recipe for perfectly cooked hard-boiled eggs….it works every time and the eggs are easy to peel!  http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/

  1. Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in  mayonnaise, mustard, black garlic,  pickle relish and juice.  Season with salt and pepper.  Place in a food processor or blender and blend until black garlic is incorporated into the mixture.  Add more pickle relish juice if needed to blend, being careful not to add too much juice.
  2. Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Cover and refrigerate. When ready to serve, garnish with crumbled crispy bacon and chopped chives.

 Italian Rose

Lady Lola Rosé. I admit, I bought this Italian rosé for it’s pretty bottle.   $12 range.   The Lady Lola Rose NV is a wine that’s begging to be brought to a garden party.  Inexpensive, perfectly drinkable (not remarkable) wine.  Peach, raspberry and strawberry notes. Crisp and fresh.  It’s peachy pink color told me it would be light and the grape blend of 70% Merlot and 30% Indigenous Veneto varietals promised a not too sweet wine.

cava with cheese wafers

Whisps!  Cheddar Cheese Crisps (like the parmesan crisps, but these are made with cheddar cheese). Delicious and yummy with champagne! Available at Walmart in the deli section or on-line.

You are invited to visit my Facebook Page: Bubblybee

virginiabloggers11over-the-moon-link-party-600x600

fiesta-friday-2016

 

 

 

Summertime Is Sangriatime … Try These Fun Sangria Recipes!

Fresh Strawberry Blackberry Sangria

This fresh berry sangria is very sweet and refreshing…perfect to sip on a summer evening.

Prepare sangria the day before serving. Place sangria glasses in freezer the day of service to chill glasses.

1 pound fresh strawberries, stemmed and cut in fourths

6 ounces fresh blackberries

10 ounces Bacardi frozen Strawberry Daiquiri mix

Fill empty Daiquiri mix can 1/2 full with Blackberry Flavored Brandy

1 bottle Broadbent Rosé Vinho Verde

1 tablespoon plus 2 teaspoons simple syrup

1 33.8 ounce bottle Lime Perrier Sparkling Water

Make a day ahead to allow the fruit to macerate. Place the strawberries, blackberries, strawberry daiquiri mix, blackberry flavored brandy, Rosé Vinho Verde and simple syrup together in a large glass pitcher.  Mix lightly to combine all ingredients.  Place in refrigerator for 24 hours.  When ready to serve, stir lightly before pouring into chilled glasses.

Pour Lime Perrier Sparkling Water into chilled glass until 1/3 full and then fill the rest of the glass with Strawberry Blackberry Sangria. (More or less water can be used to taste.) Stir very lightly. Dip a few of the berries out of the pitcher and into each glass of sangria.

Note: Traditional sangria pitchers have a pinched lip so that the fruit and other solids do not plop into the glass and splash.

Peachy Rosé Sangria

This recipe was originally published in the South Roanoke Living Magazine, July 2016 issue.

This Peachy Rosé Sangria is a lighter, fruity version of classic Sangria. The Grand Marnier Raspberry Peach is a blend of the natural flavors of succulent European raspberries and rare red peaches from Ardèche in the south of France, combined with the world-renowned Grand Marnier…makes any get together a FIESTA!

1 bottle Rosé

5 ounces Grand Marnier Raspberry Peach

6 ounces fresh raspberries

12 fresh strawberries, capped and sliced

2 tablespoons sugar

3 small fresh peaches, pitted and chopped

1 cup seltzer water

Ice for service

Place strawberries in a small bowl, sprinkle with sugar, stir to combine. Set aside.

Place Rosé in sangria pitcher.  Add Grand Marnier Raspberry Peach, raspberries, sugared strawberries and peaches. Stir to combine. Place in refrigerator overnight.  When ready to serve, add seltzer water and stir lightly to combine with other ingredients.  Serve in glasses over ice.

Authentic Sangria Recipe from my Bubbly Friend who is a native of Spain.  Traditional Sangria tends to have more “perfume” from the fruit and red wine and can be an aquired taste.  It is enjoyable on a very hot summer day. I especially enjoy it with Tortas De Aceite – pictured below ( a light, crisp,  flaky and slightly sweet biscuit in the shape of a torta – available on-line or locally at the Roanoke Natural Foods Co-op), Spanish cheeses and Chorizo Salame.

Sangria

1 orange

1 lemon

1 Lime

1 medium apple (I used an Ambrosia apple), pared, cored and sliced

18 pitted fresh cherries cut in half or frozen sweet red cherries

3/4 cup brandy. (I used blackberry brandy.  Do not use an expensive brandy for this recipe.)

1 (750 milliliter) bottle dry red wine.  Use Rioja to get the authentic Spanish flavor, but definitely choose a wine you like.

1 (12 ounce) can lemon-lime soda to taste. Some people use orange  soda, it depends on how you like it.

1 cup orange juice to taste

Directions

  1. Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples and cherries. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
  2. Gently crush the fruits with a spoon, and then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

You can leave it in the refrigerator until you need it  or you can add ice. The problem with the ice is that it waters down the mixture.

Sandy’s Peach Mango Sangria

In the south of Spain Sangria is often called Zurracapote or abbreviated as Zurra. This version of sangria is created with peach or nectarine.

In a large pitcher mix together:

10 oz. Bacardi frozen peach daiquiri mix

2 cups sparkling water (I like S.Pellegrino sparkling mineral water for this recipe)

1/2 cup triple sec

1 ripe mango, pitted and chopped into small pieces

1 large ripe peach, pitted and chopped into small pieces

After all ingredients are mixed together, add:

1 bottle chilled (750 ml) rosé Korbel sparkling wine or cava

Garnish with fresh raspberries.

 Serve well chilled.

I enjoy Korbel Sweet Rosé “California Champagne” for this recipe.

Refreshing Sangria From Paso Robles, California
Glunz Family Winery And Cellars

Delicious served over ice with a garnish of fresh white or red fruits…

de la costa SANGRIA ~ White

Made with Sauvignon Blanc grapes.  Bursting with ripe citrus flavors and a bit of sweetness to balance it out. Available on-line or locally at Mr. Bill’s Wine Cellar.  $12 range.

de la costa SANGRIA ~ Red

Made with a blend of Zinfandel and Merlot grapes.  Intensely flavored with cherry and berry flavors finishing with a dash of citrus and sweetness.  Available on-line or locally at Mr. Bill’s Wine Cellar.  $12 range.

“A smile starts on the lips, A grin spreads to the eyes, A chuckle comes from the belly; But a good laugh bursts forth from the soul, Overflows, and bubbles all around.”

~ Carolyn Birmingham

You are invited to visit my Facebook page: Bubblybee

 

 

Sunshine In A Flute! Enjoy This Mimosa Bar Guide From Shari’s Berries!

Happy Mimosa Season!

Champagne is always a great idea. But, sometimes you need it for an extra special day, whether it be a bridal shower, birthday, Easter gathering or even just a get-together with the girls. Cue the mimosa bar!

If you want to know how to get one started, check out this guide from Shari’s Berries. It has everything you need to know about a mimosa bar — essential ingredients needed,  unique recipes, set-up tips and a super easy backdrop idea, perfect for any occasion.

This classic cocktail dates back to the early 1920’s when a drink called “Buck’s Fizz”  (two parts champagne to one part orange juice) was invented at the Buck’s Club in London.   Later in 1925, a bartender at the Ritz Hotel in Paris named Frank Meier invented the classic half champagne half orange juice Mimosa that we’ve grown to love.
Looking forward to lots of occasions to serve Shari’s Berries sparkly sugar-shimmered champagne berries this Spring!  Perfect with strawberry mimosas!
In-season fresh strawberries from the local farmer’s market make the perfect Strawberry Mimosa!  Simply puree fresh strawberries (about 5 fresh berries per mimosa), add 1/2 teaspoon simple syrup (make your own syrup or several bottled versions are readily available at the supermarket), stir well.  Pour the strawberry puree mixture into a champagne flute, slowly add champagne or sparkling wine (Cava and Prosecco are delicious too!) to fill the flute. Garnish with a fresh strawberry and a small sprig of fresh rosemary.
Fresh rosemary complements many the flavor of many fresh fruits.  I consider rosemary to be a very special garnish because my mother, an avid herb gardener always said “Rosemary for remembrance” . The rosemary in my garden makes me smile thinking about my mom.
Champagne is an excellent choice when making mimosas, but if you are having an informal gathering or serving a large crowd you may want to find a less expensive alternative. I’ve listed some bubbly alternatives here:
Jaume Serra Cristalino Brut is a Spanish Cava.  Crisp and dry with fine consistent bubbles which make a very happy mimosa!  $9 range.
 Gloria Ferrer Sonoma Brut. This is my “go to” sparkling wine that is always in my refrigerator. Nice and bubbly, fresh with a bit of fruitiness that complements the fruit juice in the mimosas. $26 range.
If you prefer a sparkling wine that is a little more fruit forward  MASfi Cava is delightful…100% Trepat grapes.  Bright and clean. Cherry and strawberry are the predominant flavors in this Cava.  Lively pink color. $12 range.
Cheers!
You are invited to visit my Facebook page:  Bubblybee

Welcoming Spring With Champagne And Rosé!

Since this is what my kitchen looks like right now, it’s understandable that I am not doing a lot of cooking these days.  We are combining our kitchen and dining room to make one big kitchen.  Very exciting, but I miss cooking!  Should only be a month to six weeks to complete. Thinking about what should be the first meal that I cook in my new kitchen…would love suggestions from my readers!

Fortunately our family and friends have seen to it that we get fed well during our kitchen remodel ~ so thoughtful!

My bubbly sister-in-law took me out to lunch at my favorite neighborhood restaurant River and Rail.  I had the Green Bibb Salad. The reason I love this salad is that the Buttermilk Herb Dressing is in the bottom of the bowl along with Clemson blue (cheese), pistachios, celery, and little chunks of Virginia apple, which helps to distribute the dressing more evenly as you eat the salad.  I look forward to preparing salads that way when I get my kitchen back.   Blue cheese is not my favorite so they substituted Parmesan cheese on my salad, yum! For dessert we enjoyed an ice cream trio ~ Honey Lavender ice cream is pictured on the above left.  Unique and delicious!

My bubbly friend made this beautifully delicious fresh coconut cake for Easter…yum!!! The fresh eggs in the photo above are compliments of my bubbly friends hens.  The hens even colored their eggs for Easter (of course they color their eggs all year round!).

My bubbly friend also made this lovely strawberry appetizer…fresh strawberries halves stuffed with a combination of softened brie cheese, blue cheese and chopped toasted pecans. Delicioso!

“Wine is sunlight, held together by water.” Galileo

Enjoyed this bubbly over the weekend…Ruby Red Grapefruit Rosé SPARKLES!  you will think that you’ve just cut into a fresh ruby-red grapefruit. It’s easy to see why this is all the rage in Paris…lots of tiny bubbles, a lovely light grapefruit flavor with a tee-tiny bit of sweetness. $13 range.

McGah Family Cellars flagship wine is “Scarlett” named after the founder’s daughter.  http://www.scarlettwines.com

“My philosophy is simple: create the most natural and expressive wines California can offer. I believe in allowing the fruit to fully reveal itself in the wines, encouraging the personality and terroir of the vineyards, while showcasing itself to the fullest extent. Thus, allowing the wines to be true to their nature and bringing harmony to the bottle.”  ~  Mike Smith / Winemaker

Another wine we shared with bubbly friends this past weekend was McGah Family Vineyards Scarlett Sauvignon Blanc. Honeydew “green melon” flavors along with notes of honeysuckle, Meyer lemons and lime blossoms.  Clean, crisp finish. $30 range. Excellent pairing with Thai food.

Easter Wine!

Notes from The Champagne Guide 2014-2015:

Laurent-Perrier macarates its rosé for 12-72 hours, depending on fruit ripeness, until the color is fixed and the aroma resembles freshly picked raspberries.  So crucial is timing, legend has it that the first Chef de Cave, Edouard Leclerc, slept by the tank to stop it just in time! This wine has achieved that elusive ideal of volume and finesse, the world’s best-selling rosé champagne epitomizes the ultra-restraint of  rosé’s finest expressions.  All the more remarkable for the challenging  saignée method.

One of the first times that we served this delightful rosé, one of our guests exclaimed “Oh! Easter Wine!” She explained that her mother always liked to serve wine that matched her pink dining room drapes on Easter Sunday (White Zinfandel Wine). We all got quite a giggle over that story and we continue to call this  Rosé Brut “Easter Wine” to this day.

 Perfect for Spring sippin’ because it is so nice and light.  A grenache/cinsault/syrah rosé  blend.  $15 range. Very fresh with notes of strawberries, peaches and rose petals. I love this bottle…the base of which is cast into the impression of a full rose flower.

My bubbly friend introduced me to Noosa Blackberry Serrano Yogurt. Served with fresh blackberries it made a perfectly yummy healthy dessert.  Just the right amount of sweet and just the right amount of heat.

You are invited to visit my Facebook page: Bubblybee

Poutine Poppers, Butter Chicken Spring Rolls…Appetizers In 10 Minutes!

As we head towards the lazy days of summer,  I am always looking for ways to get out of the kitchen and outside to the deck to visit with my guests.  Trade in my spatula for a glass of wine and reeeeelax. I have always been a proponent of homemade appetizers since frozen appetizers are usually tasteless and boring. So I was pleasantly surprised to find Private Selection frozen appetizers at Kroger that are actually quite delicious.  http://www.privateselection.com/about-us/

The Poutine Poppers are cheese curds, shredded potato and rich gravy in a deliciously crispy potato breading.  These little pops of yummyness are inspired by the rich flavors of Quebec cuisine.

So what the heck is “Quebec Cuisine”? From Wikipedia:

In Quebec, Poutine are French Fries topped with gravy and cheese curds.

Quebec’s traditional cuisine is as rich and diverse as the province of Quebec itself. The historical context of ‘traditional’ Quebec cuisine is from the fur trade period, and many dishes have a high fat content. The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland.  

Crispy without frying!

Butter Chicken Spring Rolls are inspired by the fragrant flavors of India and East Asia.  Beginning with chicken, vegetables and sweet and creamy Butter Chicken Sauce, this unexpected twist on the classic spring roll is a perfect way to add global flavor to your entertaining.

The Hatch Chili and Cheese Puffs (16 count) came in their own little bake-able tray (to help keep their shape) and took 25 minutes to bake. Buttery puff pastries filled with rich cream cheese and Monterrey Jack cheese blended with hot Hatch chilies and green chilies.  These little puffs do have a little bit of a bite to them!

This Notorious Pink Rosé wine was a very nice compliment to the Hatch Chili and Cheese Puffs.   The Notorious Pink is a Grenache Rosé with lovely strawberry notes.  I love the pink glass top and the wine has a very light pink tint as it is poured into the glass. $19 range.

And the Swan Song for the oven in my current kitchen before starting remodeling tomorrow…will it be Duck à l’Orange, Beef Wellington perhaps?  No…Tater Tots!  ( Alexia Garlic and Black Pepper Potato Puffs from Fresh Market which are actually yummy for a quick treat.)  http://www.alexiafoods.com/products/potatoes/crispy-seasoned-potato-puffs

Photo of the inside of a ruby-red tulip that greeted me on my walk this morning.

You are invited to visit my Facebook page: Bubblybee.

 

¡Cava! Me Encanta El Vino Español

Last week I enjoyed a Spanish wine tasting at our local wine shop:  Mr. Bill’s Wine Cellar.  https://www.facebook.com/mrbillswinecellar/

Spanish Wines ~ Lots to Love!

 I found a new favorite and renewed acquaintances with a couple of old favorites.

Senda Verde Albariño

My new favorite:  Senda Verde Albariño. This bright freshness of this wine reminds me of another of my favorite wines:  the Vinho Verde wines from Portugal.

Notes from Mr. Bill’s Wine Cellar: Senda Verde is a collection of artisanal wines from unique regions in northern Spain that follow the 43° N parallel, stretching from coastal Galicia eastward along the northern coastline.  In contrast to the rest of Spain, this area is lush and green from oceanic and geologic influences.  The region is referred to as “España Verde” (Green Spain). The grapes are sourced from the vineyards situated in the Salnés Valley and the ORosal area, within the D.O. Rias Baixas appellation. Vines are arranged in the “emparrado” and “trellis” systems. Bright and aromatically complex, notes of ripe apricot, apple and wild flowers. Fresh and crisp with persistent lush textures on the palate. The finish is fruity and with mineral nuances.  Aged on the lees for 4 months. $13 – $15 range.

Here’s a couple of links about Spanish wines and more specifically Albariño:

https://www.facebook.com/WinesfromSpain/

http://www.foodswinesfromspain.com/spanishfoodwine/global/products-recipes/products/more-about-products/do-rias-baixas-where-small-plots-rule.html

Segura Viudas Reserva Heredad

My favorite Cava!  With the pewter base and family crest on the bottle…so pretty in a gift basket.  And now I’ve made the connection…the producer, Segura Viudas, is part of the Freixenet family of wines that includes Gloria Ferrer in Sonoma which is one of my favorite California sparkling wines.  The non-vintage Reserva Heredad is the label’s top offering, made only from 67% Macabeo and 33% Parellada grapes.  Aromas of smoke and honey and flavors of apples, dried fruit, and nuts. Creamy and crisp, it finishes clean and bright. Perfect pairing with almonds and walnuts to begin the meal. $30 range.

Juvé y Camps Pinot Noir Cava

100% pinot noir, this pretty pink sparkler has notes of strawberry, warm bread and rose petals.  Very fruit forward and a bit too much minerality  for my taste, but I’ve  heard great reviews about it from others who drink a lot of Cava.  Fine bubbles and a long, creamy finish.  $17 range

2014 Vega Sindoa ~ El Chaparral (Old Vines)

This was my favorite red in the tasting because it had notes of raspberry at the beginning that remind my of Pinot Noir.

Notes from Mr. Bill’s Wine Cellar:  Although the Valley of Valdizarbe has always been considered one of the best areas of production in Navarra and viticulture there is centuries-old, it almost disappeared due to the depressed prices of grapes and extreme weather conditions. This winery is one of the first to bring the vineyards back to the valley by the hands of an energetic winemaker, Concha Vecino.  This is a wine made from old vine Garnacha, between 70 & 100+ years old, from 40 parcels on the hills that surround Añorbe.  Floral qualities add complexity to the nose and fade into the red berry aromas, which continue on the palate. The wine has terrific body, good acidity and underlying, earthy minerality. Aged in French oak for nine months.  ~ 91 points Robert Parker  $16 – $20 range.

You are invited to visit my Facebook page: Bubblybee

“Sex” From Michigan ~ Seriously Fun Sparkling Wine!

10 Pleasant Surprises About M. Lawrence “Sex” Dry Rosé:
  1. This bubbly is from Michigan…wine from this state is new to me.   I did not expect to like it, but I was pleasantly surprised.  My husband said it tasted a bit like hard apple cider ~ that may be one reason I like it so much.
  2. Beautiful pink color…looks so pretty in the flute. Pinot Noir and Chardonnay grape blend.
  3. “Sex” costs less than $20 per bottle.
  4. Although this sparkling is made using the cuve close method, also known as the Tank Method or Charmat Method it still has lots of baby fine bubbles consistently racing to the top of the glass.
  5. There is a website dedicated to Michigan Wines:  http://www.michiganbythebottle.com.  Written by Shannon and Cortney Casey, certified sommeliers and suburban Detroiters who adore Michigan wine. Their website includes information about L. Mawby, the winery that makes the M. Lawrence “Sex” Dry Rosé: http://lmawby.com.
  6. L. Mawby winery,located on Leelanau Peninsula,  produces sparkling wines exclusively. The winemaker describes the wine making process as:

Our wines are living things, raised with care, giving voice to our joie de vivre 

(translated from French “joy of living”).

     7.  This bubbly reminds me of Michigan State cherries…a hint of cherry in the wine, but not so              much as to make it sweet or overly cherry tasting, just a touch to make it pretty pink, fresh and          lively along with the crisp apple notes.

     8.  The bottles are numbered, adding a little fun to the wine drinking experience.

     9.  Here’s the link to the story of how “Sex” got it’s name:        http://michiganradio.org/post/michigans-sexy-sparkling-wine-has-interesting-history.

    10. “Sex” is light and fresh… more of a sippin’ sparkling wine than a food pairing wine.   Bubbly for a frolicking fun time…

You are invited to visit my Facebook page: Bubblybee

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