Rosé Wine Tasting

Last night our wine club got together to taste some yummy rosé wines and I made some snacks to go with them. Everyone agreed that the roasted pepper and white bean spread was a stand-out. I have made this many times and it is always a hit, but I always put a different twist on it depending on what I have in my fridge. That is what makes this spread a great go-to recipe.


Roasted Red Pepper and White Bean Spread

1 cup drained bottled roasted red peppers (8 oz), rinsed
1 cup drained canned garbanzo beans (aka chick peas) (6 oz), rinsed
1/2 cup coarse fresh white bread crumbs
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Add all ingredients to a blender or food processor EXCEPT the olive oil, begin blending and slowly add the olive oil until it has a smooth, creamy consistency. Can be stored in a sealed container overnight.

Last night I added fresh basil and 2 tablespoons of sun dried tomatoes (I buy them jarred, in olive oil). You could also add garlic (raw or roasted), thyme, rosemary, etc. You could also use white cannelini beans instead of chick peas for a little different texture/flavor. This is a great dip/spread for crackers, bread, or veggies.

To start the evening, we each had a glass of 2004 MacRostie Chardonnay (Carneros) that we all loved - it had a great balance between buttery oak and acidic citrus flavors.

Then we tasted some great rosé wines. The three favorites were:

Cline 2006 Contra Costa County Mouvedre Rosé (slightly sweet, smooth)

Yalumba 2006 South Australia Sangiovese Rosé (berry aromas, a little more dry/acidic compared to the others tasted)

Niebaum Coppola Sofia Rose 2006 (sweetest of the three, lots of berries, floral, we agreed that we loved the unique bottle shape - see the photo above! :) )


As a side note, Rosés pair really well with light foods - vegetable dishes, chicken, white fish, etc.