Learn all about rosé wines! These are not the sweet blush or white zinfadel wines you might be thinking of, but dry, delicious, and great with a wide variety of foods. Watch our very own Eric Taylor’s video guide for more information on rosé styles, flavors, food pairings, and some of his favorite brands.
In this same video, Eric also visited Derek Wagner (chef and owner at Nicks on Broadway in Providence Rhode Island) to chat about rosé wine and pairing it with food.
It’s grill season! Oh the glorious dishes to make, wine to drink, and memories to be made. If you are a big fan of hearty greens like kale, collards or broccoli rabe, then bok choy is for you. Once you try this vegetable, you’ll wonder why you’ve never had it before. Perfect for the season and very versatile, bok choy is a must for your summer ingredient list, along with the expansive palate of Montinore Borealis, a white wine blend.
Bok Choy (BAHK-Choy)
One of the staple mainland crops in China, Vietnam, and the Philippines, bok choy has become popular in western culture for its sweet and succulent nutritious stalks. Literally translated as white vegetable, it is one of the most nutrient dense foods in the world. Packed with calcium, folate and vitamins A, C, and K. Eaten raw in salads or cooked in stir-fries and soups, bok choy is a very versatile and flavorful vegetable that goes perfectly with the broad palate of a glass of Montinore Borealis.
– For some reading material, Edible Rhody wrote an article demystifying the cabbage.
– Check out Farm Fresh for a list of farms to get some fresh bok choy
– For more fun and creative recipes take a gander at Serious Eats
Montinore Borealis
Established in 1982, Montinore Estate is a Certified Biodynamic & Organic wine producer situated at the northern end of the Willamette Valley appellation. Creating wines that are crafted for the dinner table, built with structure and are fresh and lively; they believe that exceptional wine is born of a sustained marriage of soil, climate and artful stewardship.
Perfect for that slightly sweet and flavorful bok choy, the Borealis is a wine that covers the full fruit spectrum. A blend of grapes with amazing profiles, the nose is filled with aromas of peach, yellow apple, pineapple and citrus with hints of cut hay and fresh flowers. Soft on the palate with a hint of sweetness the expression is filled again with flavors of peach, pear and citrus followed by a crisp acidity and long finish. Doesn’t that just sound delicious? For more vegetable and wine pairings, check out our post from last year for Sauvignon Blanc & Arugula or Radishes & Pinot Gris.
Hot and Sour Bok Choy
James Mark, chef, north
Featured in Edible Rhody Magazine
This dish is all about a balance of flavors and texture – the char of the bok choy, the sweetness of maple syrup and the sourness of tamarind. Puffed rice and fried garlic add a crunchy texture to the half raw, half charred Chinese cabbage. We get our book choy from White Barn Farm or Freedom Foods Farm. The other ingredients are easily sourced at any local Vietnamese/Cambodian or well-stocked market.
6 heads young bok choy, quartered
1 tablespoons cooking oil
1 pinch kosher or sea salt
2 tablespoons tamarind juice
1 teaspoons coriander seed, crushed
1 tablespoon maple syrup
1 tablespoon toban djan (Chinese chile bean sauce)
1 piece puffed rice cake, crushed
1 piece scallion, sliced thin
1 heavy pinch fried garlic (store bought or homemade)
1 turns freshly ground black pepper
Heat cast-iron or other heavy bottomed skillet until it is very hot. Add the bok choy without oil and let it char. Once the bok choy has blackened slightly, add the oil. (It will smoke a bit, so open a window.) Season with a heavy pinch of salt.
Add the vinegar, tamarind, coriander, maple syrup, and toban dan and let it cook for 30 seconds. Place the cabbage on a warm serving plate, and top with puffed rice, scallion, fried garlic and black pepper. Serve immediately. Serves 2 or 4.
This spring, the RISD Museum opened “Graphic Design: Now in Production” a large-scale exhibit that explores some of the most vibrant graphic design work produced in the past 10 years; including magazines, books, posters, branding and more. Last night we were able to host a magnificent wine tasting based on, what else, wine labels!
Guests tasted wine, discussed design and were also guided along a tour of the exhibit with curator Jan Howard. RISD Graphic Design Professor, Bethany Johns teamed up with Bottles’ wine rockstar, Eric Taylor selecting wines to taste based on their beautifully designed labels. It was a wonderful evening all around! Check out our photos below!
We all love the Dark ‘n’ Stormy cocktail here in Rhode Island. I mean, it’s a classic! Gosling’s Black Seal Rum, Gosling’s Ginger Beer, fresh lime, tons of ice…a great way to enjoy the summer.
But could it be…more…epic? Well, we decided to use Crabbie’s Alcoholic Ginger Beer instead, and it sure makes one heck of a cocktail.
INGREDIENTS (all items available at Bottles)
Crabbie’s Alcoholic Ginger Beer
Gosling’s Black Seal Rum
Fresh lime wedges + ice
DIRECTIONS
Fill a tall glass with ice. Fill with Crabbie’s. Top off with Gosling’s Black Seal Rum. Squeeze a lime wedge over the top. Garnish with lime wedge.
Proceed with caution!
P.S. Subscribe to the Bottles YouTube Channel for more cocktail recipes, helpful wine videos, and more.
Tempus cigars are manufactured and distributed by Alec Bradley Cigars, a relatively new brand among premier cigar companies. Founded in the mid nineties, Alec Bradley produce a full line of outstanding quality cigars. The Tempus line has been rated a “94” and recently was placed among the top 25 cigars of the year. This robusto Tempus Terra Novo (5 x 50) is medium to full-bodied with a rich semi-sweet finish. As you smoke, it reveals complex flavors of dried fruit, cedar and touches of leather and coffee. Very impressive!
Just to make sure, Don smoked one last evening. He would highly recommend pairing this cigar with El Dorado Dark Rum from Guyana. On the bank of the Demerara River, local sugar cane is crushed, pressed, and boiled to create molasses. This unique flavor creates the base for all of the El Dorado rums. El Dorado uses a wooden Coffrey Still from 1880, it is the last of it’s kind in the world and the years of delicious rum distilled in this unusually tall still imparts a unique flavor to the rum. They refresh the still with new wood, small sections at a time to preserve the essence of the rums. El Dorado also utilizes a Double Wooden Pot Still and Single Wooden Pot Still from 1732, these stills create deliciously dark and rich rums.
Enjoy this pairing outdoors and on the water! Cheers!
Alec Bradley Tempus Terra Novo $7.99
El Dorado Dark Rum $14.99
The weather is heating up…and so it cigar season! An array of brand new cigars just arrived at Bottles and we can’t wait to light them up. This week, Don is smoking the rich, medium-bodied Onyx Reserve Toro Maduro (6 x 50). The Onyx is boxed pressed for an easy draw smoke and the aged Maduro wrapper provides a sweet finish.
It is actually rolled at the same Dominican factory that makes Romeo y Julietta and Montecristo. The Onyx, however is rolled with a complex blend of Dominican, Nicaraguan and spicy Peruvian tobacco. The smoke is long (approximately 1 hour) with smooth, rich espresso flavor.
“Over the years, this has been one of my favorite after dinner cigars. I would pair this cigar with a dark, rich rum straight up. This is a high quality smoking experience from start to finish.”
The Onyx will pair well with a dark rum. We have enjoyed it with Amrut Old Port Deluxe from India, which pairs especially well with several different cigars. But today we’re drinking Clément Rhum Select Barrel, which is distinctively smooth while it’s soft vanilla notes compliment the sweet finish of the cigar. With this pairing you’re in for an intense aromatic experience of aged oak and spice.
Cheers!
Onyx Reserve Toro Maduro – $7.99
Clément Rhum Select Barrel – $31.99
Summertime means one important thing at Bottles – it’s officially rosé season!
Rosés are perfection partnered with easy, warm-weather foods. Think BBQ or light salads with insanely fresh veggies.
Don’t confuse rosés with those sweet White Zins or Blush Wines. Rosés are actually made from red grapes. They’re dry and not sweet. And, they have fantastic strawberry, raspberry, and cherry fruit flavors that come from the red grape skins.
For your go-to summer wine, you really can’t go wrong with peppy, lightly citrusy rosé. Everyone will obsess over them!
Here’s a honed down list of our favorite rosé wines of the season. For even more choices, swing by the store and we’ll help you find just the right one. Cheers, and happy rosé season from Bottles!
Bieler Pere et Fils (rhymes with Feeler)
Coteaux d’Aix en Provence
The staff’s favorite rosé this season! Light and crisp, with delicious mouth-watering flavors of raspberries, watermelon, and fresh herbs. $11.99
Charles and Charles Rosé
Washington
A heavier style rosé made with mostly Syrah. Big, bold, dark fruit flavors like Bing Cherries and ripe strawberries. A great pick with messy BBQ ribs or chicken. $11.99
Les Dauphins Rosé
Côtes du Rhône, France
A stunning value for a classic and prestigious wine growing region. Expect ripe summer fruit, backed up with rich, spicy, and peppery flavors that make it a perfect pairing with grilled hamburgers or lamb kabobs. $11.99
A to Z Rosé
Oregon
A lush and creamy rosé with loads of personality. Aromas of hibiscus and honeycomb with bright and spicy fruit flavors, like citrus and strawberries that finishes crisp and clean. $14.99
Gobelsburger Rosé
Austria
Beautiful, light salmon pink color that must be seen in your glass to be really appreciated. Made from Zweigelt, a grape native to Austria, this is a bone dry rosé with an incredible amount of acidity that begs to be paired with BBQ ribs. Yes, ribs. $16.99
Commanderie de Peyrassol
Côtes de Provence
Classic and sophisticated rosé from the iconic Cotes de Provence region in Southeastern France. This rosé has a pale rose color and has a lovely fruit blossom aroma, with flavors of wild strawberries and Herbs de Provence (thyme, sage, rosemary). $21.99
Orlana Rosé
Portugal
The best rosé value of the Summer! Light and breezy, this rosé has a very light fizz to it and is deliciously gulp-able. Light in color, aroma and flavor, this wine demands to be alongside you at every casual gathering this summer. $8.99
Domaine Sourdais Rosé
Chinon, France
This rosé is as engaging as it is delicious. Made from Cabernet Franc, this is a bit heavier than most, with flavors of bright red berries, ruby red grapefruit, and a delicious minerality. $17.99
Chateau Pradeaux Rosé
Bandol, France
Bandol (in the Southeast of France) may be the most serious region for rosé production in the world. This exceptional wine is very complex, rich and full bodied – a special treat! $32.99
Learn one simple trick to pouring a glass of wine. Wine is precious; here’s how to not waste even a drop.
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Spring is finally in the air and the flowers are blooming. What better way to enjoy the warmer nights than with a light dessert and a glass of wine? Ricotta is not technically a seasonal item, but it is made locally by Narragansett Creamery. Ricotta cheese is creamy, delicious, and versatile. We suggest pairing this Lemon Ricotta cake by Edible Rhody with the sweet, complex palate of Tintero Moscato d’Asti.
Photo by Narragansett Creamery
Ricotta, meaning re-cooked, is actually made from whey protein and is a perfect cheese for those with milk allergies. Dating back into Latin and Mediterranean history, Ricotta cheese is believed to have been created in the Roman countryside as travelers extracted cheese from buttermilk over open fires. Creamy white in appearance with a slightly sweet taste, Ricotta cheese is a very versatile product that is used in all areas of Italian cooking, from making lasagna to the filling of cannolis.
First bottled just after the beginning of the World War I, Tintero was started by a Frenchman named Pierre Tintero who came to Piedmont, Italy, to find work. Located in the heart of Asti, 20 of the winery’s 30 hectares are planted with the Moscato grape, of which the Sori Gramella parcel is the largest. Planted on a buried limestone amphitheater and with a southern facing slope, the grapes receive long hours of sunshine, which results in a delightfully fizzy, complex and slightly sweet wine. Pairing perfectly with desserts, try the Moscato d’Asti with this Lemon Ricotta Cake from Edible Rhody to balance the tartness of the lemons with the sweet nature of the wine.
Susan VandenBerg, owner/pastry chef, The French Tarte, Pawtucket
This delicious cross between cake and custard is reminiscent of a sunny day in Italy, and the perfect ending to a spring meal.
½ cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs, separated
1 cup whole-milk Narragansett Creamery ricotta
Grated zest of 3 large lemons
2 tablespoons fresh lemon juice, divided
½ cup confectioner’s sugar
Whipped cream (optional)
Fresh berries (optional)
Preheat oven to 325°. Grease an 8-inch round cake or springform pan and line bottom with parchment paper, trimmed to fit. Whisk flour, baking powder and salt in a small bowl. Set aside. With an electric mixer, cream the butter and sugar at high speed until light and fluffy. Add egg yolks, ricotta, lemon zest and 1 tablespoon lemon juice, and blend on medium speed until smooth. Add in the flour mixture and mix on low speed until combined.
In a small bowl, whisk the egg whites until soft peaks form. Gently fold into the batter. Pour batter into prepared pan, smooth top, and bake on a lined sheet pan for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before turning onto a wire rack, and then cool completely.
For the glaze, combine confectioner’s sugar and 1 tablespoon lemon juice. Warm for 5–10 seconds in a microwave and pour on top of the cooled cake.
Serve with whipped cream and fresh berries. Serves 6–8 for dessert.
This week, Don has selected a somewhat fuller bodied cigar from the Rocky Patel Vintage Collection, a 1990 Vintage Robusto (5.5 x 50). The wrapper is a 12 year-old Honduran Broadleaf Maduro and the filler tobacco was aged for 5 years. Broadleaf Maduro can initially appear strong or overpowering. In Spanish, Maduro means “ripe” or “mature” however these wrappers actually have a slightly sweet finish.
Cigar press at Honduran cigar factory. Photo by Duncan Smith
The Robusto is also box pressed. This means that the cigars are placed in a dress box, stacked on top of each other and physically pressed to give the cigars a square shape instead of the usual round construction. There is a never ending debate among cigar smokers as to whether box pressed cigars smoke differently than round ones. Some say box-pressed cigars burn a bit longer and taste strong, but according to Don:
“They only difference that I have found between the two rolls is an occasional difference in the ‘draw’ and mouthfeel.”
This aged maduro would pair well with W.L. Weller ‘Antique’ Kentucky Straight Bourbon Whiskey. Not to be confused with the Weller 12-Year or Special Reserve, the Antique is a 7-Year aged wheated amber bourbon with sweet notes of vanilla and a long spicy finish. It’s delicious over ice as the weather warms up and a perfect compliment to the robust Rocky Patel.
Enjoy!
Rocky Patel Vintage 1990 ‘Robusto’ – $9.99
W.L. Weller ‘Antique’ Kentucky Straight Bourbon – $21.99