Pairings: Spring tabbouleh with pinot noir

Our Wine of the Week, Red Car Rosé of Pinot Noir ($28), is cool, crisp and bright, with a kernel of warmth at its core - like an early-spring morning. The wine is dry and deliciously tart, with alcohol at an attractive 12.7 percent.

In the glass, this lovely quaffer glistens like the blush of a white nectarine and gives off delicate aromas of grapefruit zest and Queen Anne cherries. On the palate, you’ll find yourself thinking of strawberries, rhubarb, watermelon rind, cabbage and celery, foods that will flatter and be flattered by the wine.

Certain shellfish will soar with this alongside, especially a classic Dungeness Crab Louis or a Bay Shrimp Louis. It is excellent with sashimi, too. But that’s not all. Grilled cabbage, strawberry-rhubarb galette, avocado, grapefruit and shrimp salad and certain green salads, especially those made of butter lettuce, red onion and shaved radishes are great matches, too. In the summer, it will be delicious with cherry tomato salads, zucchini and green beans.

You can enjoy the wine with a range of hot foods - Petrale sole meuniere, for example, and chicken piccata - but it shines the brightest when enjoyed with foods that match its cool, crisp, bright qualities.

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For today’s recipe, I’m inspired by my garden, which is full of beautiful sorrel. By using a grapefruit vinaigrette and adding celery to a tabbouleh I enjoy in the winter, the match blossoms.

Spring Tabbouleh with Ruby Grapefruit Vinaigrette

Serves 6 to 8

1 cup medium-grain bulgur wheat

- Ruby Grapefruit Vinaigrette (recipe follows)

1 bunch scallions, trimmed and thinly sliced

3 celery stalks, trimmed and cut into small dice

½ cup chopped fresh Italian parsley

½ cup chopped fresh cilantro

2 cups fresh sorrel leaves, cut into very thin slices, or 2 cups small arugula leaves

2 firm-ripe avocados

½ lime

- Kosher salt

- Black pepper in a mill

Put the bulgur in a strainer or colander, shake off any dust or debris, rinse under cool water and set the strainer with the grain in a large bowl. Add water to completely cover the bulgur and set aside for 10 to 15 minutes.

While the bulgur rests in the water, make the dressing and set it aside.

Drain off any water that may remain in the bowl (it will likely all have been absorbed) and tip the bulgur into a large wide glass or ceramic bowl. Pour the dressing over the bulgur, scatter the scallions and celery over it and top with the parsley, cilantro and sorrel leaves.

Cut the avocado into small dice, squeeze the lime juice on top and toss gently. Spread on top of the sorrel, season with salt and pepper and cover the bowl tightly. Refrigerate for several hours.

To serve, use two large salad spoons or forks to toss the ingredients together, being certain to reach to the bottom of the bowl to incorporate the bulgur and dressing. Serve right away.

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Ruby Grapefruit Vinaigrette

Makes about ¾ cup

1 small shallot, minced

1 teaspoon brined green peppercorns, drained and lightly crushed

3 tablespoons fresh Ruby grapefruit juice

2 tablespoons Champagne vinegar or white wine vinegar

- Kosher salt

- Black pepper in a mill

6-7 tablespoons extra-virgin olive oil

Put the shallot and green peppercorns into a small bowl or jar, add the juice and vinegar and season with salt. Let sit for a few minutes. Add several turns of black pepper, stir in the olive oil, taste and correct for salt and acid balance. Use right away.

Michele Anna Jordan has written 19 books to date, including the new “More Than Meatballs.” Email Jordan at catsmilk@sonic.net. You’ll find her blog, “Eat This Now,” at pantry.blogs.pressdemocrat.com.