Plum Blossoms, Frittata and Rosé



Spring has sprung, the fruit trees (plum and cherry for us) are snowing pink and white blossoms down on our backyard, and it’s time to turn away from the heavy winter meals to lighter and fresher ones.  Spring also means fresh vegetables, going to the farmers’ markets, and some lighter wines to go with the lighter meals.  Some of those fresh vegetables include asparagus, green garlic, artichokes and other veggies that you can have fun with.  


So needing a little lift with the first decently warm day we had, a couple of weeks ago, we grabbed some asparagus from the market and thought about what to do with it.  Frittata came to mind, as did a rosé left over from last Summer.  They both hit the spot, with the rosé pairing nicely with the asparagus and bacon frittata.  We had a Quivira 2011 North Coast Rosé, Quivira consistently being one of the best rosé producers in California.  This rosé is
made primarily from Rhone varietals, including estate grown Counoise for the
first time in this vintage.  Nice
and bright flavors (not washed out like a number of rosés we taste), and great
with the frittata.  You can find the recipe on our Food & Wine Pairing page.  

L’Chaim,

Larry

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