They say that good friends will have a glass of wine with you, and truly great friends will mail you adorable packages of wine and t shirts from Boston because they are just fabulous!
Oh my very goodness. Thanks Cait!
I’ve been saying for quite some time now that rose gets a bad rep – probably because the market is saturated with sweet, cheap rose imitators that just don’t get it (the basic betches of the rose world, if you will). I experienced the good side – very good side – of rose at Lost Acres Vineyard last year. Their local, peppery blend is not at all sweet and just what you’d want in a pink wine. 90 + Cellars’ version was predictably excellent too – stemming from their tradition of purchasing high quality wines, masking their labels, and discounting the price to bring us fabulous mystery wines of high quality!
Look at this cork! It’s from Langedoc, France, and it’s fancy. But who knows what else it entails. No, seriously, if you recognize this cork, tell me as I’m quite curious now.
This particular rose is from the same lot as 2013 for 90 Plus Cellars, and it’s their newest vintage. The aroma was pleasantly subtle but still floral, and the flavor followed suite by being pleasantly acidic and subtle, yet still a bit on the fruity/floral sign. But – and I think this is key for a good rose – it was not at all overly sweet: just a pleasant balance of acid and aroma. A perfect late spring/early summer wine!
Penelope is a bit young for rose, but she enjoyed modeling the t shirt! Featured with front and back views, because she has #drinkrose across her butt and that’s adorable
I decided to pair this rose with one of my family’s go to, almost-once-a-week proteins: salmon. Why not pair a pink fish with a pink wine? I was happy with the balance between the fish – baked in pesto – and roasted asparagus.
Bit of a messy kitchen shot. Ignore the stray bits of rice, and focus on the pretty green foods if you could.
I am quite excited to be heading up to Boston on Saturday, June 7th, for 90 Plus Cellar’s 2nd Boston Rose Party Cruise. Tickets are on sale now and are $10 off through May 15th when you enter the DRINKROSE33 at check out.
Cheers everyone. Don’t ever doubt drinking a wine that looks this pretty in the glass. Photo courtesy of 90 + Cellars Facebook Page
-Preheat oven to 400 degrees. Place asparagus on a tray with olive oil, sea salt, and lime juice to taste. Bake 10-15 minutes or until charred and wilted –
– When you take the asparagus out of the oven, reduce oven heat to 350 degrees. Place salmon, skin side down, in a ceramic baking dish and cover in 2-3 tablespoons of pesto. Add a dash of lime juice and cook 15 minutes or until a fork goes easily through the center of the dish. Rest the fish on the counter for several minutes and heat up the asparagus and then serve over rice if desired. –