It’s summer and rosé is an easy go to wine for pairing with the foods of the season. When I reach for a bottle of rosé, images of the south of France come to mind. Rosé is like liquid sunshine in a bottle. Foods that I pair with rosé are also reminiscent of the south of France and Meditterranean cuisine; salads, seafood, fresh vegetables, and herbs. This char-grilled tuna salad with toasted corn vinaigrette has all the ingredients that make for the perfect pairing with a dry crisp rosé.
Last month Tina Morey founder of #winestudio guided an eager group of wine students through her 3rd annual rosé program. We started with rosés from Domaine Paul Mas located in the Languedoc region of the South of France. Then revisited Arinzano in Spain and tasted their rosé of Tempranillo and finished with two rosés from California; Bonterra in Mendocino and Conn Creek in Napa Valley.
Côte Mas Cremant de Limoux Rosé, NV, Languedoc, AOP Crémant de Limoux
70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir – 12% ABV – $15.99 SRP
Light salmon in color with beautiful delicate bubbles. Floral and stone fruit nose with nice citrus notes and a soft mouth feel on the palate.
2016 Côte Mas Rosé Aurore, Languedoc, IGP Languedoc
50% Grenache, 30% Cinsault, 20 % Syrah – 13% ABV – $10.99 (1 liter bottle) SRP
Light salmon in color with a clean raspberry nose. On the palate nice balanced acidity with strawberry fruit.
2016 Arrogant Frog Rosé, Languedoc Pays d’Oc (IGP)
100% Syrah – 13%ABV – $9.99 SRP
Light salmon in color with cherry aromas, nice balanced acidity on the palate with hints of cherry.
2016 Hacienda de Arinzano Rosé, 3 Riberas, Spain
100% Tempranillo – 14% ABV – $19.99 SRP
Bright pale pink in color with floral and red fruit aromas. Nice round mouth feel with a lingering finish.
2016 Bonterra Rosé, Mendocino County, California
74% Grenache with Sangiovese and Nebbiolo – 13% ABV – $16.00 SRP
Light pink salmon in color with a nice strawberry nose. Bright acidity with stone fruit and lime on the palate.
2016 Conn Creek Rosé, Antica Vineyard, Atlas Peak, Napa Valley
100% Malbec – 12.5% ABV – $24.00 SRP
Light pink salmon in color. Medium acidity and body with hints of plum on the palate.
All these rosés were refreshing with the summer heat, food friendly, and a great value!
- 1-1/4 lb. fresh yellowfin tuna, cut into 1 inch size pieces
- 1 lemon, grated zest
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh rosemary leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 8 tablespoons extra virgin olive oil
- 2-3 ears fresh corn kernels
- 1 small red onion, finely chopped
- 4 scallions, chopped
- 2 cloves garlic, chopped
- 1/2 cup white balsamic vinegar
- 1 lemon, juiced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 3-4 tablespoons fresh cilantro leaves, chopped + more for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups mixed salad greens
- 1 cup cherry or grape tomatoes, halved
- 3 small Persian cucumbers, thinly sliced
- 1 ripe avocado, sliced
For the Marinade: In a glass bowl mix together the lemon zest, basil, rosemary, olive oil, and garlic. Add the tuna pieces and mix again. Refrigerate for 1-2 hours.
For the corn vinaigrette: With a large skillet over medium high heat and add 2 tablespoons of olive oil. Add onions and sauté for 3-4 minutes. Add the corn and spring onions and continue sautéing for 3-4 minutes. Add garlic and sauté for 2 additional minutes. Remove from heat and add balsamic vinegar, lemon juice, 6 tablespoons olive oil, basil, thyme, cilantro, salt and pepper. Stir to combine and cool to room temperature.
Prepare the grill. In a stir fry grill pan, cook the tuna stirring constantly until outside of tuna is charred but inside is still rare - about 4 minutes.
On a large serving platter, arrange salad greens, sprinkle with tomatoes, cucumbers and avocado slices. Drizzle the corn vinaigrette over the salad and garnish with cilantro sprigs.
The wines were samples provided through my participation in #winestudio. The opinions and tasting notes are my own.