Summer Cheese Board with Rosé

The peak of summer is upon us, the days are hot, the produce is plentiful, and simplicity becomes my mantra. Refreshing rosés are my wine of choice, and cheese boards with savory nibbles, fresh fruit and vegetables become my outdoor dinner, enjoying the grandeur of nature and summer.

This month the French Winophiles are hosting a virtual French Rosé Party. Thanks to Teuwen Communications for sponsoring our event by supplying some of us with three French Provencal rosés from Chateau de Berne.

Chateau de Berne located in the hills of Provence on the Aurelian Way, a Roman road that once linked Italy and Spain. The estate is bordered by pine forests and lavender fields. The south-facing vineyards receive over 3000 hours of sunshine a year and cooler Provence nights for slow ripening grapes. The contemporary and distinctive bottles are a nod to the light, and bright spirit found in Provence.

My Tasting Notes

2017 Berne Emotion, Côtes de Provence
13% abv | $17 SRP (sample) | 50% Grenache 25% Cinsault 25% Syrah

Light pale salmon in color. Medium+ acidity and light+ body. Notes of red fruit; strawberries, raspberries, and cherries with a salinity finish.

2017 Berne Urban Provence, Côtes de Provence
13% abv | $23 SRP (sample)| 45% Grenache Noir 35% Cinsault 15% Syrah 5% Rolle

Bright pale salmon in color. Low+ acidity and light/medium body. Notes of red cherries, herbs, and minerality with a hint of white pepper. A smooth full lingering mouth feel.

2017 Berne Inspiration, Côte de Provence
13% abv | $20 SRP(sample) | 70% Grenache 20% Cinsault 10% Syrah

Light pale salmon in color. Low/medium acidity and body. Notes of cherries, strawberries, herbs, and lime zest.

The Summer Cheese Board

La Tur, a blend of cow, goat, and sheep milk with a creamy texture and tangy, yeasty, fruity flavors served along side cherries and figs.

Melon wrapped in prosciutto with crisp Persian cucumbers and Marcona almonds.

Top right corner, Caved aged Gruyere, made with cow milk. Dense creamy, earthy with fruity lactic notes.

Bottom right corner, Chèvre balls rolled in red pepper flakes and garlic, made with goat milk.  A fresh tart creamy cheese.

Bottom left corner, Pyrennes Brebis, made with sheep milk. Floral notes with a hint of sweetness and nutty undertones.

Top left corner. Mimolette, made with cow milk. Salty, nutty, and caramelly flavors.

Also on the cheese board dried apple rings, Nduja (a spicy prosciutto spread), Persian cucumbers, Marcona almonds, and crackers.

My favorite pairings with the rosé wines were the La Tur with cherries and figs, melon with prosciutto, Gruyere, Chèvre balls, and Pyrennes Brebis. The Nduja was too spicy and overwheming for the rosés.

Check out my fellow French Winophiles adventures with French Rosé wines~

Robin from Crushed Grape Chronicles shares her vision of Côtes de Provence through Rosé Filled Glasses.

Mardi from Eat Live Travel Write goes From Rosé? No Way! To # RoséAllDay.

Camilla from Culinary Adventures with Camilla shares Warm Weather Rosé and Cheese Pairings.

Michelle from Rockin’ Red Blog will be Celebrating the Provençal Lifestyle with Three Rosés.

Lynn from Savor the Harvest cues up Obscure French Rosé to Look for Today.

Gwendolyn from Wine Predator gives us a two-part treat: # RoséAllDay with Grilled Cheese Gourmet for #Winophiles and It’s Summer! Time for Rosé Wine from Provence, France and Seafood Pasta.

Nicole from Somm’s Table adds Cooking to the Wine: Ultimate Provence Urban Rosé with Herbed Sous-Vide Chicken Breasts and Roasted Eggplant Sheet Pan.

Jane from Always Ravenous offers up a Summer Cheese Board with Rosé.

David from Cooking Chat says it’s Always a Good Time to Sip Provence Rosé.

Jill from L’Occasion explains Why Rosé Matters, According to French Culture.

Liz from What’s In That Bottle advises us to Live a More Rosé Life.

Martin from Enofylz Wine Blog discusses The Pleasures of Provençal Rosé #Winophiles.

Payal from Keep the Peas will share Rosé: The Original Red Wine.

Julia from JuliaConey.com talks about Rosé: Not from Provence but Just as Delicious!

Wendy from A Day in the Life on the Farm tempts us with Soupe au Pistou Paired with Rosé.

And, here at The Swirling Dervish, we’re Celebrating Our New Home with an Old Friend: Rosé from Provence.