We are not talking about the Californian blush stuff or the pink Pinot Grigio which mean mediocre taste and a sore head.
The US is leading a fantastic Provence Rosé success story having increased consumption nearly 6 fold over the last 5 years.
The bit that makes us want to keep drinking it, rather than feeling slightly nausea after two glasses is that while the wine is rich in fruit aromatics it is low in sugar and alcohol with good acidity. A kind of perfect storm of yumminess that's like no other wine out there and it's good with almost all types of food.
I am glad our passion for Rose's took us to the North Fork Valley also called "The American Provence." We came here at the right time, not just to make a really good wine, but to do a lot to support this place that has given us such an amazing terroir.
Joanna & Yvon will work hard to get a new audience to try these delicious and elegant yet unpretentious Rosé wines made here in Colorado.
Our Provence style Rosé is crafted with Pinot Noir and Nebbiolo grapes grown in the West Elk AVA. The 2015 vintage will be ready and bottled spring of 2016.
Yvon in the Vineyard
BABY BEETS WITH GORGONZOLA CHEESE
2 dozen baby beets
12 oz. Gorgonzola cheese
3 tbsp. white wine
1 tsp. butter
3 tbsp. heavy cream
Clean the beets, leave 2-3" of green.
Steam the beets to a soft bite.
In a pan over low heat melt the gorgonzola with the white wine, add the butter, and heavy cream, the sauce should be creamy and soft after five minutes.
Arrange the beets in a serving dish and spoon the sauce on each beet.
The variation of this recipe is to use medium size beets cooked to softness and sliced to ½ inch thickness. To make an elegant appetizer you should sear some small scallops rest them on the round beets and cover with the gorgonzola sauce. It is a fantastic combination!