Rosé Thursday is here and after the heat today, we couldn’t be more ready. With the transition of seasons, we’ve been busy bees, gathering all kinds of goodies for this fall season. With that being said, we are back with a delicious end of summer recipe that will make your taste buds tingle. This week’s Rosé is Mouton Cadet Rosé from France. With it’s glittering peach tone, we’re hoping it tastes as delicate as it looks.
We research a little bit about the Mouton Cadet before we open the bottle. Here is what we find:
“A recent addition to the Mouton Cadet range, the le Rosé Mouton Cadet is a vivacious and exciting wine that is bursting with the aromas and flavours of fresh strawberries and raspberries.” Read more here..
Pop, pour and sip. We take a second and let the flavor sink in…
We take a look at each other, and by our smiles, it looks like we might all be on the same page with this one. The Rosé is dry and pleasantly zesty. Three words we would use to describe the flavor are: tart, dry, and lingering. We all agree that this is a perfect drink for a chilly fall day, best enjoyed at a bonfire or a winery in the mountains amongst friends.
And now, we pair. A glass of Mouton Cadet Rosé and a little taste of the Chesapeake bae. A little bit of Rockfish with Fennel and Tomato Salsa will balance out this Rosé perfectly.
Ingredients:
- Chesapeake beach Rockfish (grilled & flavored to perfection)
- Our preferred flavor ingredients
- Oil
- Soy Sauce
- Garlic
- Salt & Pepper
- Organic grown Farro (sautéed to your liking)
- Sweet & tender sautéed Broccolini
- Our preferred flavor ingredients
- Fennel & Tomato Salsa:
- Finely diced fresh fennel bulbs
- Freshly chopped basil
- Locally grown seeded tomatoes
- Extra-virgin olive oil
- Capers (drained and chopped)
- Balsamic vinegar
Go ahead and get the grill heated up. Mix a little bit of oil, soy sauce and garlic into a small bowl.
Marinate the fish in the oil mix (making sure it’s deliciously coated). Gently sprinkle the fish with salt and pepper – this will help spice up all its natural flavors.
Now, place the fish on the grill (several minutes on each side or until it has an opaque center). While it’s simmering you can start preparing the fresh salsa topping.
Combine all ingredients for the Fennel & Tomato Salsa listed above into a large bowl & toss to blend. We suggest adding a little salt and pepper to add an extra touch of flavor.
Go ahead and let the salsa chill in the fridge while you are waiting for the rockfish.
Finally, time to serve & enjoy. Place the grilled Rockfish on a plate and spoon the freshly made salsa overtop. Voila! 
Pour yourself a nice glass of Mouton Cadet Rosé and have a bite of this deliciously paired (and styled) dish.
We will definitely be bringing this bottle of Rosé to our next fall picnic. We hope you enjoy it too! See you again soon… Cheers.
