(Photo by Carlos Sarmiento)
My friends at Domaine de la Riviere recently sent me a phenomenal varietal of theirs that I've been aching to try.
Their phenomenal Shoshana rosé, named after the proprietors' journalist daughter, fell right in line with their other wines; a clean, delicate and elegant wine with plenty bouquet and sustained flavor from start to finish.
(Photo courtesy Domaine de la Riviere)
Made from Pinot Noir grapes, this rosé wine has tremendous range for food pairing. I decided to create a Mediterranean-inspired dish that would juxtapose with the wine's flavors.
Be warned, you might be inclined to Rosé all day with this fantastic wine.
Let‘s get cooking!
Menu: Grilled Mediterranean marinated chicken breast flatbread with roasted vegetables spread with saffron and mint labneh yogurt sauce and feta cheese with Sicilian olive oil.
Wine:
2021 Domaine de la Riviere - Shoshana Rosé
(Russian River Valley, California)
Serves 4-6
Ingredients:
Flatbread:
4-6 large flatbreads (ideally white or whole wheat)
Labneh sauce:
1 cup Labneh type yogurt (or plain Greek yogurt)
1 large cucumber, peeled, seeded and cut in tiny cubes
4 roasted garlic cloves, smashed
2 tablespoons of fresh mint, finely chopped
6 tablespoons of fresh parsley, finely chopped
2 tablespoons of extra Virgin olive oil
1/2 teaspoon of sea salt
1/2 teaspoon of cracked pepper
Juice of one lemon
Roasted herbed veggies spread:
5/6 large carrots (rainbow)
4/6 small peppers (various colors) seeded, deveined.
1 large white onion, quartered
3-5 small baby/Roma tomatoes whole
2 medium size garlic heads cut in half
Extra Virgin olive oil & sea salt
4 teaspoons of saffron, diluted in 4 teaspoons of warm water.
Chicken:
4-6 half pound chicken breasts
1/2 tablespoon sea salt
1/2 tablespoons of cracked pepper
1 teaspoon of ground sage
1/4 cup fresh parsley finely chopped
5-10 fresh leafs of sage
4 teaspoons of minced garlic
3 lemons (juice)
1/4 cup of evoo
Feta cheese:
1 (8 ounce) package of Feta cheese, cut in small cubes
3 tablespoons of extra Virgin olive oil
1 tablespoon of dried oregano
Directions:
Veggie spread:
Heat up oven to 400 degrees F.
Line an oven proof baking sheet with aluminum foil and place all vegetables on top, drizzle with extra Virgin olive oil and some sea salt.
Roast for approximately 20-35 minutes or until charred spots are seen on tomatoes and peppers.
Remove from oven, let veggies cook slightly (separate 1 garlic head, to be used for labneh sauce). Transfer veggies to blender and add diluted saffron mixture. Blend until smooth and set aside.
Labneh sauce:
In a medium bowl, mix all ingredients, including roasted garlic. Mix well. Transfer to a smaller decorative bowl, cover and refrigerate.
Feta cheese:
In a small decorative bowl, gently mix chopped cheese with olive oil and oregano, cover and refrigerate.
Chicken:
In a small bowl, mix parsley, sage leafs, minced garlic, lemon juice and oilive oil.
Place chicken breasts on a deep Pyrex or dish and season chicken breasts on both sides with sea salt, cracked pepper and ground sage.
Spread marinade mixture on top of chicken and let marinade for 15-20 minutes.
Set grill to 350 degrees F. Grill chicken breasts until cooked.
Remove from grill when cooked and cut into 1/2 inch thick long slices.
Flatbreads:
While chicken breasts are grilling, place flatbread on grill and quickly sear each side for approximately 1-2 minutes. Carefully remove from grill, transfer to plate and cover to keep warm.
Optional grilled garnishes:
For a nice set of decorative (and edible) garnishes, you can also grill small peppers and thick lemon slices.
*Special thanks to Asaro- Partanna Olive Oil who provided the pasta and olive oil.
www.asaro.com
Instagram: partannaoliveoil
Serve it up!
The funnest part of this dish, other than eating it, is assembling it.
On each individual plate, place a warm flatbread flat on the dish. Spread evenly a generous portion of the roasted veggie spread. Next, place sliced chicken in the center of the flatbread.
Next, add a nice dollop of labneh sauce on top of chicken and spoon in some marinated feta cheese.
*If you like lemon as much as I do, squeeze a little lemon juice on top.
Bon appetit! Enjoy!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine…
2021 Domaine de la Riviere - Shoshana Rosé
(Russian River Valley, California)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
Tasting notes: Displays youthful vibrancy and refreshing elegance in each glass.
A perfect salmon color, the nose is fresh with hints of honeysuckle and other floral aromas. Light raspberry, strawberry, hints of melon, and sumo mandarin expand in the mouth with the underlying minerality from a natural grapefruit or lemon-like acidity.
Grapes:
100% Rosé of Pinot Noir
Alcohol
12.5%
Food pairing: Excellent with spicy Asian cuisine, grilled chicken and seafood dishes, salads, light appetizers and mild cheeses.
For more information, visit:
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Special thanks to Marla & Geoff Bedrosian and the Domaine de la Riviere team!
(Photo by Adolfo Ruiz)