Summer is calling us to come outside and savor the warm balmy days. Grab a blanket, seasonal fruit, a favorite cheese, flavor- packed wraps, a bottle of rosé, AND you have a picnic! These are the days that should be easy and carefree. Picnics are not complicated, but foods with various flavors can make it a lot more interesting! Wraps are portable, quick to make, and the combinations are limitless. Speaking of options, seasonal fruits are at an all-time high in the summer, go crazy and enjoy the height of their flavor. While rosé is a welcome addition at the table year-round, summer and rosé make a perfect pairing.
This month I am teaming up with L’Ecole No. 41 to create a pairing with their 2020 Grenache Rosé. Picnic wraps are on my menu; a Mediterranean Wrap with shrimp, saffron, artichokes, and kalamata olives, and a French Inspired Wrap with tuna, green beans, kalamata olives, and bell peppers.
Disclosure: The wine was provided to me as a media sample. All opinions are my own.
L’Ecole No. 41 Grenache Rosé
Winemaking
L’Ecole’s goal is to produce a Provence-style rosé; dry, with refreshing acidity, flavors of red berries, citrus, minerals, and maybe green or dried herbs.
The grapes are machine harvested before fully ripening to retain acidity. Limited skin contact for about 3-4 hours. The juice is fermented in cool temperature-controlled stainless steel tanks. The must is then gently pressed, limiting oxygen exposure to preserve the aromatics.
My Tasting Notes
2020 L’Ecole No. 41 Grenache Rosé, Alder Ridge Vineyard Horse Heaven Hills, Washington
13.5% abv | $ 21.00 SRP (sample) | 100% Grenache
Pale copper in color. Aromas of dried herbs, tart raspberry, pomegranate, hibiscus, and strawberry. On the palate, dry with refreshing acidity and flavors matching the aromas in addition to notes of citrus. The wine has good structure and is well balanced with a juicy finish.
Food Pairing
Mediterranean Wraps with shrimp, saffron, artichokes, and kalamata olives and French Inspired Wraps with tuna, green beans, kalamata olives and bell peppers.
Rosé wines come in many different styles. The L’Ecole Grenache Rosé balances freshness, acidity, fruit, and citrus with medium intensity and good structure. These components make for a versatile food wine that can stand up to big flavors like saffron, tarragon, garlic, shrimp, and tuna. I made two different Mediterranean-style wraps packed with these big flavors to pair with the L’Ecole Grenache Rosé.
Mediterranean Shrimp Wraps
Ingredients
- 3-1/2 cups cold water
- 3/4 cup uncooked Basmati rice
- 2 teaspoons extra virgin olive oil
- kosher salt
- 1/4 teaspoon saffron thread
- 1/8 teaspoon turmeric
- 2 cups dry white wine
- 2 bay leaves
- 1 lb. large shrimp, peeled and deveined
- 1 6-1/2 oz. jar baby artichoke hearts, drained and chopped
- 3/4 cup roasted red bell peppers, drained and chopped
- 1/4 cup kalamata olives, pitted and chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh thyme leaves, chopped
- 2 teaspoons fresh rosemary leaves, chopped
- 1/8 teaspoon garlic granules
- 1 tablespoon extra virgin olive oil
- 1 cup French feta, crumbled
- 4 11-inch whole wheat flour tortillas
Instructions
- In a medium saucepan, combine 1-1/2 cups cold water, rice, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, saffron threads, and turmeric. Bring to a boil and then reduce heat to low and cover pot. Simmer until all the liquid is absorbed, about 15 minutes.
- Meanwhile in a medium saucepan, combine the remaining 2 cups of water, wine, bay leaves, and 1 teaspoon kosher salt over medium-high heat. Bring to a boil. Add the shrimp and cook until pink about 2-3 minutes.
- Drain the liquid and return the shrimp to the pot. Add the rice, artichoke hearts, bell pepper, olives, lemon juice, thyme, rosemary, garlic granules, and 1 tablespoon of olive oil to the shrimp. Stir to combine.
- To assemble the wraps: Warm the wraps in a microwave on high heat for 10-15 seconds to prevent them from tearing. Sprinkle 1/4 of the feta cheese over the surface of one side of a tortilla. Press the feta gently into the tortilla. Spoon 1/4 of the filling on the bottom half of a tortilla in a 2-by-5-inch rectangle. Fold the right and left edges of the tortilla over the filling toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is wrapped around the filling. Wrap in aluminum foil for your picnic. Repeat with the remaining tortillas.
French Inspired Tuna Wraps
Ingredients
- 4 cups water
- kosher salt
- 2 cups thin green beans, cut into 1 inch lengths
- 6 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 6-oz. cans solid white tuna in spring water, drained
- 1/4 cup kalamata olives, pitted and chopped
- 1 cup red bell pepper, seeded and ribs removed, diced
- 1/4 cup red onion, finely diced
- 4 tablespoons tarragon, chopped
- 1 cup French feta, crumbled
- 4 11-inch whole wheat flour tortillas
Instructions
- In a medium saucepan add the water and 1 teaspoon kosher salt. Bring the water to a boil over high heat. Add the green beans and cook until they are tender crisp about 3-4 minutes. Drain the beans and rinse with cold water. Set aside.
- In a small bowl, combine the lemon juice, mustard, freshly ground black pepper, and a pinch of kosher salt. Whisk to mix well. Gradually add the olive oil, whisking the mixture to fully incorporate.
- In a medium bowl, combine the green beans, tuna, olives, bell pepper, red onion, and tarragon. Pour the vinaigrette over the tuna mixture and gently fold the ingredients to mix and coat the salad.
- To assemble the wraps: Warm the wraps in a microwave on high heat for 10-15 seconds to prevent them from tearing. Sprinkle 1/4 of the feta cheese over the surface of one side of a tortilla. Press the feta gently into the tortilla. Spoon 1/4 of the filling on the bottom half of a tortilla in a 2-by-5-inch rectangle. Fold the right and left edges of the tortilla over the filling toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is wrapped around the filling. Wrap in aluminum foil for your picnic. Repeat with the remaining tortillas
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