Bieler Pere et Fils Rose
This fantastic Rose from Provence France is a blend of Grenache, Syrah, Cabernet Sauvignon, Cinsault and Rolle. This classic style rose features beautiful notes of raspberry and strawberry with a mid palate of floral and citrus. The finish has nice minerality and refreshing acidity creating a well balanced wine. Enjoy the Bieler rose all throughout these summer months, it is perfect with light fare, and all by itself.
Light Fare for a Bright Rose’
Rose’ is such a summer time wine; it’s fresh and delicious! This is a light fare I had with the Bieler Rose’ and it was just perfect. The summer is here celebrate with simple food and bright Rose’ from Provence, the Rose’ capital of France and the world!
Preheat the oven to 400 degrees. Scramble 6 – 8 eggs, add a little coconut milk and set aside. In a cast iron skillet, saute a little garlic and olive oil and whatever vegetables
you desire. After few minutes, pour the eggs into the skillet and cook on stovetop for only a few minutes so the eggs set. Then move the skillet to the oven and cook for about 20 – 30 minutes. Check to see if done with a toothpick. Remove and let cool to room temperature. Remove entire frittata from pan gently and place on round plate and add fresh arugula and cherry or grape tomatoes to the top. Drizzle with olive oil and salt and serve room temperature.
This is an easy summer dish, it is just tomatoes and mozzarella. Use whatever tomatoes and mozzarella you have and it can be prepared in a bowl with small tomatoes and small mozzarella balls or you can use gigantic slice
s of each on a plate, or anything in between. The key is FRESH BASIL. Once plated, add salt and olive oil, but just a touch then use fresh basil, cut lengthwise and sprinkled on top.
This is super easy and delicious and goes well with Rose’. Clean and prepare shrimp and place in a baking pan. Chop a generous amount of garlic and put in small mixing bowl with olive oil, lemon and either parsley or basil (your choice but please use fresh). Mix together until it looks slightly congealed then pour over the shrimp. Add just a little white wine as well to the
shrimp. Put in a preheated 400 degree oven for about 15 minutes. Check to see if done, remove and plate, add more fresh herbs to the