Sunday, May 6, 2012

Hamilton Cellars 2010 Rose of Malbec

Along with flowers I found another great Rose wine to enjoy with spring! It is the Hamilton Cellars 2010 Rose of Malbec. It is deeper in color than many roses, with a light and rich fruity flavor. Hamilton Cellars is a Columbia Valley Winery, and the Winemaker is Charlie Hoppes. Hamilton Cellars tasting room is in the Queensgate area of Richland, off Keene Road, a lovely area, worth the visit!
With spring, you must eat lunch in your garden as often as possible - and never lack wine or poetry. This poem pairs so well with Rose wines. I really msut figure out the accent vergule.
Hildegard von Bingen was a tenth century poet, musician, and abbess. She lived from 109-1197, and wrote this lovely poem:
I am the breeze that nurtures all things
I encourage blossoms to flourish with the ripening fruits
I am the rain coming from the dew
that causes the grasses to laugh
with the joy of life
Set the table with a tulips in an old Celery Vase, Rose Chintz china by Johnson Brothers, and listen to new Norah Jones, The Marriage of Figaro, or Paul McCartney.
This supper will  welcome spring!
1 head Romaine
Try planting some in pots, it really is easy to grow
1 large Walla Walla Sweet onion
chopped Tarragon
Toss with a basic vinaigrette
2 tbl high quality olive oil
2 tbl wine vinegar
generous grinds of pepper mill, and blend pink, white and black peppercorns.

Duxelles is a basic preparation of chopped mushrooms, onions, and shallots sauteed in butter. Some think the word came from Uzel, a small town in the Cotes du Nord, and others attribute it to La Varenne, chef of the Marquis d'Uxelles. La Varenne seems be credited for a great many recipes!
Clean and trim 2 cups mushrooms, and chop them finely, together with 1 onion and 1 large shallot, melt some butter in a skillet, and add the vegetables, pepper, and a little grated nutmeg. Cook over a brisk heat until brown and the water from the mushrooms has evaporated.
Beat 8 eggs lightly and season with freshly ground pepper, and add 1 tablespoon cream. Heat 3 tbl butter in a very clean clean non stick pan.
Raise the heat and pour in the beaten eggs. Stir them with a fork, drawing the edges to the center as soon as they begin to set.
Pour in the duxelles. Stud the omelette with small fried croutons, and garnish with duxelles.
Serve with Pave D'auge, a Normandy Cows Milk Cheese, or a goat cheese, and dried figs.

Peel 6 grapefruit, removing all the white film. Slice in dessert cups, sprinkle with sugar.
Right before serving, add sherry to taste, or pass the sherry and let the guests serve themselves. Sherries are a nice excuse to use a pretty decanter.

No comments: