Pairing: Rosé of grenache shines with gazpacho
Our Wine of the Week, Anaba 2017 Sonoma Valley Rosé of Grenache ($28), is a generous and gregarious quaffer. On first sip, a novice might mistake it as a chardonnay, as there is a plushness, a lushness to it, especially when it has warmed a bit. There are swirls of tropic fruit, including kiwi, mangosteen and pomelo, along with ripe white peach, nectarine and yuzu. But the thread of bright, crisp acidity pulls it back into the rosé umbrella, as subtle spicy veins suggest its varietal.
The wine makes a refreshing afternoon aperitif, delightful with a few Marcona almonds alongside. It is also excellent with both fish and shellfish and can, because of its richness, hold its own alongside wild Pacific King salmon, scallops, mussels and that increasingly rare indulgence, abalone. Add a simple butter and garlic sauce and the match soars.
You’ll also enjoy the wine with simple, seasonal stir-fry dishes, shrimp — sautéed shrimp over coconut rice is an extraordinary match — and Southeast Asian curries that are not too spicy. Tempura, sushi rolls, seared tuna with miso glaze, grilled zucchini and roasted sweet peppers cozy up to this wine quite nicely. Traditional poke is a great match, too.
For today’s recipe, inspiration comes from our current harvest, especially the tomatoes that will vanish all too soon.
Classic American Gazpacho with Burrata
Serves 3 to 4
3 or 4 large ripe heirloom tomatoes, peeled, seeded, and cut into very small dice
1 small serrano, seeded and minced
3 cloves garlic, minced
1 lemon cucumber, peeled, seeded, and cut into very small dice
1 small red onion, peeled and very thinly sliced
1 firm-ripe avocado, peeled and cut into small dice
— Kosher salt
2 cups vegetable stock, chicken stock or beef stock
— Juice of 1 lemon juice
1 tablespoon red wine vinegar
1 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh cilantro
— Black pepper in a mill
6 ounce piece of burrata
— Best-quality extra-virgin olive oil
Combine the tomatoes, serrano, garlic, cucumber, onion and avocado in a large bowl. Season lightly with salt, cover and let rest for about 10 minutes.
Stir in the stock, lemon juice and vinegar and add the basil, parsley and cilantro. Taste, correct for salt and season with several turns of black pepper.
Chill the soup, covered, for at least 1 hour and as long as overnight
To serve, divide the burrata among soup plates, ladle the gazpacho over it, drizzle with olive oil, add a few turns of black pepper and a pinch or two of salt and enjoy right away.
Note: Old German, Golden Cherokee, Brandywine (any color) and Evergreen are all excellent in this soup.
Michele Anna Jordan is the author of 24 books to date, including “The Good Cook’s Book of Tomatoes.” Email her at firstname.lastname@example.org.