Saturday, 12 April 2008

Rosé Wine For Spring and Grape Jelly

Rosé is a lovely wine to drink in the Spring time – it reflects all the fragrances and flowers bursting into bud. Château Roques Mauriac Rosé (£5.49) is an absolute delight – it's from the quaint village of Mauriac in the Entre Deux Mers and won a Silver Medal at the 2006 Concours Général Agricole de Paris. It is flawlessly crisp, brilliant and light with fresh fruity aromas of strawberries and raspberries. It is mouth-wateringly refreshing, slightly dry and has a long after taste. It's made from a blend of 60% Merlot and 40% Cabernet Franc. This Rosé is a wine for the epicurean – and you can indulge your taste buds as well as your guests! You can pair Château Roques Mauriac Rosé with an array of dishes including shellfish, white fish, white meats and salads.

To make the Rosé the red grapes are collected very early to avoid too high temperatures of harvest, pressed and vinified like a white (in the manner of rosés of Provence). Château Roques Mauriac uses this to technique to obtain a wine with the colour of rose petals and the aromatic smoothness near to a white wine. It’s delicious and is well worth discovering some for yourselves! If you would like to know more about this wine click here.

The wine is a glorious colour and looks stunning with the recipe below. Savoury jellies were popular in Victorian times but are well worth making as they are easy to prepare and are great on crusty bread and crackers as a snack.

Grape and Cucumber Jelly

600ml white grape juice
25g gelatine
sprigs of mint
1 ½ cucumbers
2 tbsp white wine vinegar
225g white grapes
salt and pepper

Dissolve the gelatine with a few tablespoons over a low heat. Chop the mint and add it to the gelatine. Grate the cucumbers, squeeze out all the excess liquid, add the vinegar and the rest of the grape juice. Halve the grapes and add to the mixture. Add the salt and pepper and pour into a bowl and chill until it is set.

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