Although rosé wines are made from red varieties, they have a different production process to maintain the primary flavors of its fruits, but especially to gain a freshness very similar to white wines. We introduce you the world of rosé wine and its pairings with different dishes.
For decades rosé wines were regarded by critics with mixed feelings, but today this style of wine enjoys a well-deserved recognition and popularity. We have finally been conquered by its lightweight body, freshness and versatility to accompany recipes from around the world. When you drink rosé wine you can feel a burst of currants, raspberries, strawberries, blackberries, spices and flowers.
You can find different styles of rosé, from different wine regions of the world and made from different red varieties. Our winemaker Marcelo Papa chose the strain Shiraz (also known as Syrah) to create a Rosé with very special attributes. This variety comes from the Rhone Valley and is characterized by a fine bouquet based on notes of wild flowers, spices and red fruits. It is a wine of a well structured deep red color, intense aromas and mouth.
However, when Shiraz is made as rosé, all that power becomes delicacy. The secret is in the maceration. Unlike traditional red wines, the contact of the juice with the skin of grapes (in the grape skin are some compounds called anthocyanins) it is very delicate and short. The duration of the maceration defines the color and intensity of rosé wine, from pale pink, almost like onion skin, to deeper shades like magenta.
A wine that smells like summer!
Casillero del Diablo Rosé reflects the personality of the Shiraz strain, its structure and aromas, but at the same time is a wine with a marked freshness and elegance, like a white wine. It is a perfect choice as an aperitif, to refresh the palate on a terrace during the summer, but it is also a wine that offers a world of possibilities when we sit at the table. Because of its great versatility can be served with salads, soups, pastas, fish, meat and vegetarian dishes and, of course, desserts.
You can create many successful pairings with Casillero del Diablo Rosé. Imagine you have to organize a party for your friends and family. The menu is extensive and varied so that everyone can find something that likes. And the challenge is to serve just one wine: Casillero del Diablo Rosé! I guarantee that the experience is not only possible, but pleasant, tasty, entertaining and even educational.
As is the Mediterranean tradition, begin with appetizers and some snacks. Casillero del Diablo Rosé will pair perfectly with soft cheeses like Brie or Camembert, a selection of hams, smoked salmon or tuna tartar. Thinking about the guests who prefer vegetables, this wine can accompany cream cheese stuffed tomatoes and fresh herbs, hummus or just crostini with tomato and basil. However, one of the most favorable matching for rosé wine and perfect summer wine dishes is undoubtedly the gazpacho.
The snacks have awakened senses and it’s time for other dishes. Casillero del Diablo Rosé is a wine that goes well with spicy and fuller food as prietas ( black pudding sausages) or grilled pork. But this wine can create a great matching as well with dishes of milder ingredients like pasta with a sauce based on tomatoes and herbs or pumpkin ravioli. And do not forget dessert! Rosé wine made from Shiraz is perfectly balanced with raspberry and blackberry fruit type. Try some cake with custard and mix of red fruits or New York style cheesecake with berries.
But today I want to present you a recipe for vegetarian food lovers. I recommend some delicious croquettes made from mashed broad beans and millet. This recipe is fresh, tasty, light and very easy to prepare. In less than half an hour is ready and not just vegetarians will enjoy this original pairing.
Broad beans and millet croquettes
Ingredients for 4 people
- 400 cooked and mashed broad beans
- 1 cup cooked millet (can be replaced with quinoa)
- 1 garlic clove minced
- 1 onion, chopped fine
- 1 sprig fresh parsley
- 1 egg
- 1 tablespoon of herbs, mix of oregano, cumin, yellow pepper
- Salt and pepper
- The broad beans cook until soft. Remove the peel and blend. In a pan fry onions and garlic with a tablespoon of oil until soft and translucent.
- The millet should be cooked the same way that quinoa. Once the grain absorbs all the water, remove from heat and save.
- Then mix: mashed broad beans, millet, onions and garlic. Add parsley, herbs and egg.
- Season it with salt and pepper and mix again to obtain a homogeneous mass.
- Create small croquettes. Toss in breadcrumbs and fry in hot oil.
- The croquettes should have a golden color. Place them all on a sheet of paper towel to absorb the oil.
- Serve with your favorite sauce or simply with a fresh salad and of course with a glass of Casillero del Diablo Rosé.