Tag Archives: Sancerre

Vintage 2015 Rosé, Part One

It’s official: rosé is the “it” wine of the year.


Everyone’s drinking it, from big burly men whose usual go-tos are big tannic reds, to ladies who like a light white with their luncheon salads.

That’s because rosés, with their wide spectrum of aromas and flavors, have something for all.

This week, we explore the lightest end of the spectrum. This style is for you if:

-your go-to morning fruit is grapefruit, you like lemonade on a blazing hot day, and you eat oysters by the bushel.

-your fridge is usually stocked with pinot grigio, vinho verde and sancerre, or you always reach for barbera or pinot noir.

These wines are terrific when paired with goat cheese, salads, shellfish, or best of all, just a beach chair on a hot summer day.

Buyer Beware! Due to the significant supply and demand issues, availability of each bottle changes daily. If you find one you like, buy multiple bottles because it may not be in store on your next visit. And if it isn’t, don’t fret! Bottles will be your rosé HQ this summer so visit often for a rotating selection of delicious fine rosé wines.

Here are our favorite light & mineral-y rosés style from the 2015 vintage:

perassolChateau Peyrassol, Cotes de Provence
It’s fresh & crisp with notes of fruit blossoms, citrus and apricots, and finishes with a stoney minerality.

cassanovaLa Spinetta Il Rosé Di Casanova, Tuscany
This wine is super light, with flavors of early season raspberry & cranberry.

montaugChateau Montaud, Cotes de Provence
It’s bright & lean, with notes of dried berries, cherries and red currants.

sansecrreLucien Crochet Sancerre, Pinot Rosé
This wine is all early-season strawberry and cherry with light herbal undertones.

Tune in next week when we explore rosés with a touch more body and and delightful floral flavors.

Drink Pink!


It’s Actually A Fruit

It’s rosé season and the weather is warmer, so add some rosé to that wine collection of yours to enjoy it with some perfectly grilled zucchini!

Versatile and light, with a hint of sweetness to it, zucchini is the perfect summer accompaniment to any BBQ or light meal. Season it with salt & pepper, lemon and olive oil, and throw them on the grill to sear in the flavors. Serve it with a nice juicy steak or pasta and enjoy it with a chilled glass of Pascal Jolivet Sancerre Rosé.

grilled zucchini recipe and wine pairing

A popular summer squash, the zucchini that we eat today originated in Italy where they are called zucchina. Most likely brought to America by Italian immigrants, it is the swollen ovary of the zucchini flower, technically making it a fruit and not a vegetable. Treated as a vegetable in the culinary world, it is often used as an accompaniment or in quick breads. It is also one of the easiest fruits to cultivate! So go out, by some seeds and plant yourself a little garden.

– Check out Farm Fresh for a list of farms to get some fresh Zucchini.

– A favorite blog of mine for recipes is Food52 and they have some awesome recipes for Zucchini.

– For more fun and creative ways to use this ingredient take a gander at Serious Eats.

Rosé Wine Pairings

Pascal Jolivet Sancerre Rosé
One of the most dynamic domaines in France’s Loire Valley, the house of Pascal Jolivet was founded in 1987 and lies 200 km south of Paris. A firm believer in natural winemaking, Jolivet’s wines are easy to drink with finesse, elegance and purity. Grown in chalky clay soil and 100% Pinot Noir, his rosé is created through natural fermentation without added cultivated yeasts and in union with thermoregulation.

A gorgeous nose of red fruits and herbs, it is subtle and full of elegance. Perfect for this dish, the minerality and soft fruits of the wine balance well with the sweet & salty flavors of the grilled zucchini.

Grilled Zucchini with Lemon Salt
Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes

6 whole zucchini
1/4 cup olive oil
1 teaspoon Kosher salt
1 teaspoon Black Pepper
3 whole Lemons
Zest of 3 whole Lemons
Olive oil for brushing the grill
1 tablespoon Kosher Salt, additional

Method of Preparation
1. Cut off the top and bottom of each zucchini and then slice them lengthwise into quarters.

2. Place them all in a very large plastic ziploc bag and drizzle with olive oil, pepper, 1 teaspoon salt, 1 tablespoon lemon zest and the juice from two lemons.

3. Seal the bag and shake them around so that the zucchini is well coated. Set aside for 15 to 20 minutes to marinate.

4. Set the grill to medium-low heat. Once the temperature is reached and the zucchini is marinated lay them on the grill, turning on all three sides until nice and tender. Once finished place them on a plate.

5. While the zucchini is marinating or grilling, you can make the lemon salt. Pile the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon kosher salt on top. Using a knife, chop the salt and zest together until it becomes well combined.

6. Sprinkle the lemon salt over the plate of grilled zucchini and serve with your favorite dish and a glass of Jolivet Sancerre Rosé.

By Kimberly Vroegindewey