TCWS Board of Directors
The sellout Rosé event on the Wine Notes patio in West Richland, Sunday, August 19, was a great success as evidenced by all the very positive comments received, AND despite smoky air from wildfires and a few annoying flies who seemed to want to join in the fun!
We tasted 6 Rosés from Argentina, Chile, Portugal, California, France and Washington. The wines were paired in groups of 2, and each group was paired with a superbly presented and wonderful food item.
The first pairing was the 2017 Fabre Montmayou Rosé of Malbec from Argentina and 2017 La Playa Rosé of Cabernet Sauvignon from Chile. These were paired with a parmesan kale salad bowl drizzled with a blackberry peppercorn vinaigrette. The favorite pairing in this flight was the Fabre Montmayou.
The next pairing was the 2017 Calçada Lago Rosé from Portugal and 2016 Angeline Pinot Noir Rosé from Sonoma County, Calif. These were paired with a chicken satay atop a cucumber/watermelon salad. The slightly spicy satay sauce balanced superbly with the fresh salad. The Angeline Rosé and chicken satay were the afternoon’s second favorite pairing.
The final pairing was the 2017 Les Dauphins Côtes du Rhône Rosé from France and 2017 Jones of Washington Rosé of Syrah. The Syrah grapes were grown in the Ancient Lakes of Columbia Valley AVA. These wines were paired with a fantastic tomato basil pie – the event’s favorite pairing! In fact we have received several requests for the pie recipe! [See below.]
It was refreshing to see a number of attendees comment that they came to this event specifically to explore Rosés; and, it seems, they were happy they did!
A special thanks to Chef Renee and her staff at Wine Notes who poured the wine flights and served the food on schedule. Truly, Everything “Came” Up Rosé, August 19.
Chef Renee's Tomato Basil Pie Recipe
The exact measurements used are not available; but, this recipe is so simple that precision is not needed.
Baked pie shell.
Fresh tomatoes – slice tomatoes and lay on a paper towel to absorb moisture.
Granulated garlic – lightly sprinkle on tomatoes.
Italian basil – I used fresh Italian basil but any fresh basil works. You can chop this or use whole leaves.
Cheese – I used half shredded Italian blend and mozzarella.
In your baked pie shell, layer basil, cheeses and tomatoes. Repeat with as many layers as possible.
Bake at 350° until the top is a pretty brown.