Monday, April 14, 2008

What's for din-ruh? Something to go with rosé.

I have affectionately referred to my favored meal of the day, dinner as 'din-ruh' for many years now. How, or why, this came to pass I cannot quite recall. Nevertheless, 'what's for din-ruh?' is a question that some in my life have come to expect. So when I posed myself this question tonight, I remembered that I have two bottles of 2006 Sancerre rose, both opened last night. My usual short list for foods to go with rosé would go something like this: fresh gazpacho, capellini with fresh (uncooked) tomato sauce, bread, cheeses and cured ham, or if I'm motivated, some fresh, garlicky seafood preparation of some sort. Given that it's way too early for tomato season, there was no good cheese or prosciutto in the fridge, and I was not sufficiently motivated to be creative with seafood, I improvised a poor man's pasta dish, with the scant ingredients available in our refrigerator and larder: De Cecco capellini, Alemany farmer's market mustard greens, lots of garlic, ginger, Frantoia olive oil (a favorite ingredient in the household, worthy of its own nickname - 'Frantoya Jackson'), soy sauce, salt and pepper. Simple fare for the time crunched day laborer. Similarly simple wines to complement the quasi italo-chinese fare:

2006 Gerard Boulay Sancerre Rose
Viewing the front label, I recently discovered that Boulay are 'vignerons de peres en fils depuis 1380.' Translation: Father and son winery since 1380. That's even longer than Chave, I believe. A very delicate light pink color, almost Provencal rose style pink appearance. Very likeable, with excellent purity and length on the palate. Tart red plum flavors, but very broad, elegant and natural tasting, with a bit of a nutty/savory character. Very good.

2006 Franck Millet Sancerre Rose
While it's a darker pink in the glass, the flavors are less intense than the Boulay, and are even fading in the way that a one-year old rosé can fade. Just to confirm the lack of flavor, I swirled around a mouthful that was twice as large as the Boulay I had just had: lack of flavor confirmed. There's still some red curranty fruit there, it's just not that tasty, clearly defined or vibrant. Serve well chilled, throw in some perrier and toss it down.

1 comment:

David McDuff said...

The pasta sounds great, Joe. And "Din-ruh" sounds like something Scooby Doo might say.