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Wine of the Week – and Fried Green Tomatoes

| Entertainment | January 9, 2020

Originally, I planned on writing about a Syrah. But, once I got to the farmers market and saw what beautiful tomatoes they had, I decided to make fried green tomatoes for dinner and write about that instead. Plus, it was 78° that day, so having a dinner that was a little bit lighter was definitely the way to go.

Since I was cooking fried green tomatoes, I was so excited to bring out my cast-iron skillet. Heirloom tomatoes can be bright and acidic with sweet notes depending upon the varietal. I used beef steak tomatoes, when they’re green they are a little bit more firmer and don’t have as much acidity. Like any food that is fried, they need a touch of acidity so as soon as they’re done cooking I always sprinkle a little bit of salt and a squeeze of lemon.

I planned to pair this meal with Renaissance by Reyes 2016 Rose. It’s a blend of Pinot Grigio, Chardonnay, Symphony and Tempranillo for color. We originally made this wine for a private label that was sold at the Golden Nugget in Las Vegas, but once I had my tasting panel sample this wine we decided to make sure we had enough to sell in the tasting room. It was such a hit with everybody! It might not be a traditional Rose, but the taste reminds me of a provincial style Rose. On the nose, you get grapefruit and strawberries; it’s fruity with medium acidity. On the palate are notes of light orange blossom, honey, grapefruit and mixed berries. This wine should be enjoyed chilled and pairs well with Brie topped with a drizzle of honey, pasta carbonara, pink velvet cake or strawberry stuffed cannolis.

This wine is not available for tasting in the tasting room this month, but if you come in and tell me you want to taste it I will open up a bottle.

I am going to mention that I am making pink grapefruit marmalade this week that is infused with the same Rose wine. This is such a great brunch wine and I will be serving it this month at our hike. See you soon.

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