We love Rosé, this is true. We love Rosé everyday, but we especially enjoy a glass on Thursdays to get our tastebuds ready for the weekend.
So, since we love being the hostesses with the mostesses, we are here present to your our new micro series: Rosé Every {Thurs}day, where each Thursday we combine our love for tasty bites and meals with our love for Rosé. We will share with you our thoughts on a Rosé and then give you a recipe that we think seasonally compliments it. We hope that you can join us! {comment away!}
Let the tasting begin.
This week we are featuring: Valdo Brut Rosé
A bit about this Rosé. The Rosé is created from the perfect blend of two typical Italian vines, the Sicilian black berry Nerello Mascalese, and Glera, the fruity grapes from the Veneto region. The winemakers describe it as such:
“The bouquet has fine and elegant blossoms, with a consistent presence of raspberry. The palate has a tickling fine perlage of minute bubbles; pleasant round warm flavor with a charming fruity aroma. The whirlwind of sensations generated by this excellent Rosé wine from the Valdo expertise, is pure delight.” (read more here)
The Rosé itself is beautiful. A deep scarlet color with complimentary bubbles throughout the bottle.
Pop, pour, and sip. We sip, and we take a second.
We both smile, this is a good one. Three words we would use to describe the flavor: fruity, crisp, & floral, just as the winemakers described. You can definitely taste the Prosecco side to this Rosé. It is not overpoweringly sweet as some Rosés can be, which we enjoyed. We imagine the perfect setting to be drinking this is in the late afternoon as the sun is going down over the beach, a little breeze, and a little bubbly.
On that note…..as the summer approaches, we think that this Rosé will pair perfectly with locally sourced Crab salad in mini Cucumber bowls.
The Recipe:
Locally Sourced Lump Maryland Crab (6.4 ounces)
Cucumbers (3 or 4)
Cilantro, finely minced (0.71 ounces)
Red onion, finely minced (1/4 of the whole)
1 tablespoon olive oil
1 tablespoon lemon or lime juice
Salt to taste
Go ahead and cut up the Cucumber into about 2/3-inch pieces. Scoop out a good amount of the insides with a melon scoop to make it easy. Add a taste of salt, and put aside.
Combine all of the ingredients for the crab salad, and give it a taste. Balance out the tastes, and violá! Add the crab to your little Cucumber bowls and serve.
Take away: would we drink this again? Yes, probably the whole bottle next time. Our final rating: we give it a 7/10. We are excited to pop and share with you again soon, and hoped that you enjoyed it too! We hope to see you again next Thursday…Cheers!
