This wine has a lovely light salmon hue. The nose has aromas of stone fruit, strawberries, watermelon along with bready notes. The palate has those same stone fruit flavors, along with strawberries and watermelon and orange zest. The mouth feel has a mousse-like texture, which I found interesting in a good way. The finish has notes of berried fruit intermingled with orange zest with a nice dose of acidity. This wine is great to sip alone, but paired well with goat cheese on olive oil and sea salt flat bread crackers. I would also pair this rose` sparkling wine with Drunken Goat cheese, salmon, chicken (grilled or southern fried), pork, especially appetizers with prosciutto and grilled portabello mushrooms. Note: This wine was a sample provided by Wilson Daniels LTD. http://www.wilsondaniels.com SRP $27.00
Lorrie's Salmon Cakes
(1) 14.75 oz can of Pink Salmon (skin and bones removed)
1 large egg
3 tablespoons Italian bread crumbs
2 tablespoons of finely chopped seasoning * (sweet onion, parsley and celery)
1/2 teaspoon of Tony Chachere's Creole Seasoning
1/4 teaspoon of ground ginger
1/4 cup of flour for dusting the salmon cakes
4 tablespoons of Canola oil to fry salmon cakes
Clean canned salmon of skin and bones. This is tricky because the bones are so small. I used a paper towel to assist in getting all the little bones off of the salmon. In a bowl combine the salmon, egg, bread crumbs, chopped seasoning, creole seasoning and ginger. Divide the mixture in half in the bowl and the halves into thirds to form six salmon cakes. Lightly dust each salmon cake with flour. Heat the canola oil until when you "flick" a drop of water it "pops" back. Then fry salmon cakes on medium high until a golden brown on each side about 3-4 minutes. I only fry 3 salmon cakes at a time to get a nice color, and nice outer texture. I serve these salmon cakes on Pillsbury Grand biscuits spread with Tabasco Brand Red Pepper Jelly. This makes for a wonderful pairing for brunch.
*Note: I like to stay prepped, so I put one sweet onion, 2-3 stalks of celery and a third of a bunch of Italian flat leaf parsley leaves in my food processor and pulse until they a finely chopped. I put it in a container to use as needed. That is my holy trinity; green bell pepper is a bit strong for me in most food preparations)
Try it and let me know what you think!