Tag Archives: rose wine

Just Another Tazmanian Sparkling Rosé!

We have a new grocery store in Roanoke, Virginia…Earth Fare!  “Healthy Food For Everyone”   Their food philosophy: “We pledge that our food is free of added hormones, antibiotics, artificial fats and trans-fats, high fructose corn syrup, artificial sweeteners and preservatives, bleached or bromated flour, artificial colors or flavors”.

Their prepared foods section is amazing…let’s take a tour…starting at the cheese case where I met Aaron who gave me a taste of the most delicious “Brie” cheese…

EF Cheese case

EF Brie cheeseEF Brie Cheese with bread

Jasper Hill Farm Harbison ~ soft and decadent brie-style cheese is wrapped with spruce for structure and flavor.  Made in Greensboro, Vermont. Amazing buttery taste. https://www.jasperhillfarm.com/harbison

EF Baguette sign

I served it on freshly baked baguette (sold at Earth Fare daily for 98 cents…mine was still warm when I purchased it…yum).

I paired this lovely cheese with Jansz Rosé, sparkling wine from Tasmania.  The first wine I’ve tried from Tasmania.  Delightful!  I found this bubbly at Mr. Bill’s Wine Cellar in Roanoke, Virginia.   http://mrbillswinecellar.com

Jansz Tasmania is a pioneer of deluxe sparkling wine in Australia. Jansz is made by the méthode champenoise.   Pale salmon in color, with a fine bead, this wine has a rich floral bouquet of strawberries with a soft and creamy palate. $26 range.

tazmanian champagne

Ef shrimp saladEF salads

EF shrimpEF shrimp on grillEF shrimp on plate

Grilled Shrimp Quesadillas 

Earth Fare Herb Shrimp Salad with red and yellow bell peppers and lots of seafood seasoning makes fabulous Grilled Shrimp Quesadillas.  So easy to prepare…spray grill with vegetable spray. Top a taco size flour tortilla with shrimp salad and finely grated Monterrey Jack cheese. Top with another flour tortilla and grill until cheese is melted and tortilla is toasted. Flip once. Remove from grill and cut into triangles. Serve warm.

avocadoEF guacamole

Guacamole!  

I love Earth Fare Fire Roasted Corn Salad.  Fabulous addition to homemade Guacamole.

EF chips

Late July Organic Sea Salt and Lime Tortilla Chips are my new favorite…crispy yet sturdy enough to hold up to chunky guacamole.

Ef pretzels

EF bloody mary mix

Another Earth Fare treat  for Sunday Brunch…Pretzilla Smithfield Ham Swiss Cheese Bites.  Cut a little bit of the bottom off of each pretzel bite so the bites will sit up straight, then cut the bites in half. Spread one half with whole grain mustard and the other half with Duke’s mayonnaise.  Fill the pretzel bites with thinly sliced Smithfield ham and Swiss cheese. (I found that  since the Smithfield ham is salty I did not need to top the pretzel bites with the salt that was included in the package.) Heat the pretzel bites in a 350 degree Fahrenheit oven until cheese is melted.  Serve warm.

And to finish the weekend…

champagne bottle

  • This vintage Millesime champagne has 70% Pinot Noir and 30% Chardonnay grape varieties from a unique, single harvest year. Well refined on the nose, with notes of gingerbread and croissants. A complex and very assertive mouth. A champagne to enjoy as an aperitif or set to accompany gourmet dishes.  

    Millésime

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    Our kitties are growing! So happy !

 

 

 

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Homemade Potato Chips And Rosé = Happy Summer!

potato chip

Summertime is Potato Chip Time!

Love, love, LOVE homemade potato chips! So easy to make. I use my 4-sided mandoline box grater (has a mandoline on one side, graters on the other three sides) to slice (or Yukon Gold) potatoes very thinly (no need to peel the potatoes). Many years ago my husband bought this box grater for me and I thought I would never use it…wouldn’t you know it is one of the most useful gadgets I have in my kitchen!

grater

raw potato chip

After slicing the potatoes, soak the slices in cold water for 30 minutes (soaking removes excess starch).  Lay the potato slices in a single layer on paper towels then cover with another layer of paper towels. Press the paper towels lightly on the potato slices to absorb excess moisture.

Place enough vegetable oil in a large heavy pot (make sure the pot has high sides to avoid spattering or spilling any hot oil) to cover potato slices (about 1 inch) and heat until potatoes sizzle when they hit the oil (350 degrees Fahrenheit).  (Test hot oil by placing one potato slice in the oil to see if it sizzles.) Place potatoes in single layer in oil to fry. Potatoes will begin to turn light brown and float in the oil when they are finished cooking.  Remove potatoes with slotted spoon onto plate lined with paper towels to drain.  Sprinkle with sea salt. Allow to cool just a bit and then serve as quickly as possible.  (Chips straight out of the hot oil need a minute or two to “crisp up”.)

rose om fence

Tenuta delle Terre Nere Etna Rosato 2015

I love rosé with potato chips! We thoroughly enjoyed this rosé on a warm summer’s eve sitting on the porch.  As the winemaker so eloquently explains about this lovely Italian wine:    The rosé that has the body of a white and the soul of a red.  A wine that’s joyful without being frivolous; that has tension, but is not austere.

Notes from the manager of my favorite local wine store: Mr. Bill’s Wine Cellar:

Here is a little write up from the vineyards website. My rep loves this wine and even said it may be her favorite rosé! It’s from Mt. Etna, made of two indigenous grapes Nerello Mascalese and Nerello Cappuccio. The production is always changing because the vineyard lies on an active volcano. This is actually a rose that you could lay down for a year or two. 🙂

Delicious notes of strawberry, pink and white flowers, with a slightly creamy texture. $25 range.

http://www.tenutaterrenere.com/en/wine-etna-rosato-doc-wines-grapes-nerello-mascalese-cappuccio-sicily.php

gouda

rose in a bucket

J. Mourat 2016 Collection Rose Val de Loire, Loire Valley

Made from a unique blend of Pinot Noir, Cabernet Franc, Gamay and Negrette grapes.  Dry, crisp, refreshing.  $14 range.

Herbs de Provence

…flavors that will take you to Southern France this summer…

I like to get my favorite dried herbs at our local natural foods co-op (sold in bulk) to make my own Herbs de Provence.  My favorite way to enjoy this herb mixture is sprinkled on pizza right before I toss it on the grill.   Also delcious on grilled or roasted chicken, potatoes and fish (sprinkle on before cooking, not after).

Herbs

(All herbs in this recipe are dried)

Mix these herbs together and store in an airtight container in the pantry.

2 tablespoons Savory

3 tablespoons Oregano

1 tablespoon Rosemary

1 tablespoon Basil

2 tablespoons culinary lavender

2 tablespoons thyme

1 tablespoon sage

1 bay leaf crumbled

Herbs de Provence

lamp

When my friends were in the islands recently they enjoyed Veuve Clicquot champagne served out of this gorgeous lamp/champagne bucket. They sent me this photo…I have the bestest bubbly friends!

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The Chocolate Experience + Champagne!

peaches

This Summer Is Just Peachy!

Historic City Market, Roanoke, Virginia

http://www.downtownroanoke.org/explore/farmers-market

Altus Chocolate Envelope

chocolate nibs

Another reason to love Downtown Roanoke:

Altus Chocolate

http://www.altuschocolate.com

Campbell Avenue, Downtown Roanoke

The Altus Story is posted in their chocolate shop:

After watching the movie “Chocolat”, Carl and Mary (now the owners of Altus Chocolate) were enamoured by the idea that chocolate could be made in small batches.  The molcajete (Mexican version of the mortar and pestle) pictured above is similar to the one they used to grind their first batch of chocolate.  It took them roughly 24 hours to grind that first batch and it was, as they describe it, “incredible”.

Their chocolate lounges are in Lynchburg and Roanoke, Virginia.  What they love about making chocolate:

  1. Dancing in the kitchen.
  2.  Sharing the best chocolate with the best of friends.
  3. Watching faces light up when others experience a single origin tasting for the first time.

They are sharing a chocolate experience!

The best way to find out about happenings (such as the chocolate tasting on July 15) at this lovely chocolate shop is by Facebook:

https://www.facebook.com/altuschocolateroanoke

Altus features handmade chocolates, gelato, delicious pastries, unique chocolate bars, drinking chocolate, espresso and specialty coffee drinks (wine coming soon!).

chocolate firechocolate peach

Altus handmade chocolate flavors include Mango Mint Coriander, Summer Sangria, Strawberry Balsamic, Madagascar Vanilla, Chai Spice, Virginia Peanut…

gelato

Altus also serves one of my favorites…Affogato…a shot of fresh espresso over your choice of gelato.  DELIZIOSO!

champagne at wines

And I always enjoy some sips of bubbly with my chocolate…such as this delightful Fluteau Cuvée Symbiose Brut 2006.  50% Chardonnay and 50% Pinot Noir grapes from Gye-Sur-Seine in the southernmost part of Champagne. Balanced and vibrant with lots of bubbles in the flute.   Toasty notes with a hint of lemon and spice.  $50 range.

This Summer I could…

rose

Our bubbly friends are in the islands during this 4th of July holiday and here’s what they are enjoying…

rose mary ellen

While here at home I am enjoying…

rose french

Provence Rosé 2016 Chateau Paradis ‘La Grande Terre’

Crisp and refreshing. Juicy peach notes with just a touch of minerality.  I love the label on this one!  40% Syrah, 30% Grenache and 30% Cabernet Sauvignon. $13 range.

Please comment to let me know the name of your favorite Rosé!

flower

Happy 4th of July!

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