A Rose In June-U-Ary - Lightly Toasted: Chronicles of the Friday Night Cocktail Club Blog at Allrecipes.com - 276645

Lightly Toasted: Chronicles of the Friday Night Cocktail Club

a rose in june-u-ary 
Jun. 3, 2012 5:42 pm 
Updated: Jun. 8, 2012 6:40 pm
We've broken out the rosé on a typical June-u-ary evening in Seattle, with the temperature barely hanging onto the 60s (61F). Not exactly rosé weather. But close enough by Seattle standards. At least it's not raining...yet. Actually, we broke out the rosé to pair with Chef John's Chicken and Dumplings, which are gently cooking on the stove. Right now the rosé is going very nicely with a bite or two of Manchego cheese from the Calf and the Kid.
Back with more on the chicken and dumpling pairings.


Disagreement on the tasting panel! Which is surprisingly rare, actually. As I’ve said, when it comes to pairing, I am always looking for the shortest route to the red wines. If this means I have to knock over a few bottles of white wine to get there, then so be it. My wife is the same way, only, apparently, even moreso. Tonight, she liked the red, a syrah blend from France. I just couldn’t go red with Chef John’s chicken and dumplings. 

And in no way is this because I believe you need to drink white wine with chicken. You don’t. And that rosé we’d been drinking with the Manchego? A compromise wine between white and red? Maybe so, but the rosé didn’t work as well as the whites here either. I set that aside and went back to the pinot gris from Oregon. That was the standout for me.

Chef John's Chicken and Dumplings are like chicken soup with dumplings. The dumplings are steamed in a very tasty chicken broth; its not creamy and rich. Which is maybe why I liked the pinot gris here more than the Chardonnay (too rich). I liked the pinot gris better than the other white on the table, too, a white blend from Alto Adigio, Italy (which was just a little too…something). The pinot gris just stood out with the wonderful broth, the vegetables, the herbs, and the light dumplings.

Of course, ask SLS, and she’ll tell you she went for the red wine for more or less the same reasons. She said the herbal aspect and the dumplings made it work. Fair enough. But to me the wine was too powerful. So I went back to the clean, crisp pinot gris.

We made some sautéed mustard greens on the side. They didn’t stay on the side long. I dumped mine into the soup first thing, and they added a whole new earthy dimension that was also very good with the pinot gris. A can imagine a sauvignon blanc would also have been good with this.

 SLS, though, she stands by her red, recommending without reservation the syrah blend from Languedoc, France: Moulin de Gassac, Guilhem, 2010.

Tibouren rose from Provence w/manchego.
Photo Detail
the pinot gris is the blue bottle that's completely illegible.
Photo Detail
Jun. 5, 2012 2:26 pm
I'm pretty much happy if it has a cork.
Jun. 5, 2012 9:06 pm
loving your blog these days
Jun. 8, 2012 6:40 pm
i would have done the same with the soup and greens.....pinot gris sounds like it was wonderful with this dish!
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Seattle, Washington, USA

Member Since
May 2008

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Slow Cooking, Italian, Nouvelle, Mediterranean, Healthy, Gourmet

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About Me
My wife and I and our two devilish kittens live on Capitol Hill in Seattle. A few years ago, I got a masters in gastronomy. I'm a food/wine writer. I’m also blogging about cocktails.
My favorite things to cook
We cook fairly simple dishes using fresh local ingredients that we pick up at the Seattle farmers market. My favorite thing is making a nice slow-braised or long-roasted something on a lazy Sunday afternoon. I like cooking with wine (in the dish and in the glass...and in the cook).
My favorite family cooking traditions
My mom never liked to cook, but she did well despite herself. Her mother, my omi, was from Munich and made delicious rouladen, sauerbraten and other traditional German and American dishes. Always bins and bins of home-baked cookies at Christmas. Wonderful rye bread. And beer. Opa would say, "Brotzeit ist die beste zeit."
My cooking triumphs
We’ve made the signature timpano dish from The Big Night a couple times. And for Thanksgiving 2007, we made Turducken. My wife and I are always volunteering to cook the big holiday meals with the family. We mix a signature cocktail, and get down to it.
My cooking tragedies
I made Thanksgiving Dinner for myself once when I was snowed-in in Denver. I nearly burned down the neighborhood.
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