Dark Horse Rosè (Limited Edition)
“This wine rains kisses in your mouth.” –Insatiable By Gael Greene
The first Wednesday of every month is Wine Wednesday! Spectacular wines under $10.00. Yep. Under $10.00. Sometimes wine is less expensive where I am, but most of the time it’s more expensive. Hopefully that means that I will pick wines that are well below the $10.00 limit for most of you.
I will post wines that I particularly like. I am no specialist by any means, but I do love wine. I know the basics of the different varietals, what regions generally produce, how wines are made, but this space is all about preference. We all like what we like, and you might like what I like too. I will post food pairings and why those pairings are suitable for the specific wine.
Dark Horse Rosè 2015 Limited Edition
Variety: Grenache, Barbera, Pinot Gris, Tempranillo
So I think it’s safe to say that I’m obsessed with Audrey Hepburn. If you read this blog at any point or know me at all, you probably see her influence all the time…or literally her straight up picture everywhere. (Like here and here) It’s not exactly subtle. Honestly seeing Breakfast at Tiffany’s as a youth probably altered my life forever. Even if I didn’t really understand it at all.
Audrey’s son came out with a cookbook this past year with her favorite recipes and some family photos, and I nearly died when I saw. Combine two of my absolute obsessions, and you better believe that I’m on board. As soon as I got it, I ripped open the package and devoured the contents.
What I read made me sigh with happiness because it’s exactly what I pictured that she made. Easy, breezy recipes for everyday entertaining and slow-cooked family-style meals for comfort. Honestly, Audrey is that fashionable, familiar friend we all hope to encounter. And this book sealed the deal. It felt like I was meeting her, and everything I pictured about her was true.
So maybe I’m a bit stalker-ish. But I have so many great recipes from this book that I’ve prepared so far, and I feel like I’ll cook the whole book. When it came to this month’s Wine Wednesday, I knew where to turn for a simple meal that tastes like a million bucks…but also doesn’t make me feel like I want to die with the heat and effort. Because it’s hot out there you guys.
But also, it’s rosè season, and you know I can’t resist a dry rosè. This is a pick from Dark Horse winery. I enjoy every wine of theirs I’ve had so far, so why not feature another?! Let’s just make this Wine Wednesday a post where I gush about my favorites, okay?
The Dark Horse Rosè is not too dry, but not too sweet. A perfect crowd pleaser. It’s a seasonal release for the summer, so be sure to be trendy and drink your #summerwater before this bottle disappears. This rosè also has simple fruit flavors at the forefront like strawberry to go with the slight dryness as well as some earthy and herbaceous notes such as rosemary.
The Audrey-inspired potato tortilla (Spanish-style omelette) featured here goes perfectly with the rosè not only because of its ease and summer influence which I’ve already touched on. It’s also got a bunch of herbs in the heart of the flavor which deepens the complexity of this otherwise simple wine bringing out more herbal notes and earthiness. The potatoes and eggs also add some richness to the pairing making this a more substantial appetizer or part of a meal. All-in-all, enjoy you guys! And cheers to Audrey.
Potato and Fresh Herb Tortilla
Adapted (barely) from At Home with Audrey
Serves 6 slices
2 tablespoons olive oil
3 large potatoes, peeled and patted dry
1 yellow onion, chopped
Handful fresh herbs (I used oregano, basil, chives, tarragon, and thyme), roughly chopped
Salt and pepper
- Slice the potatoes into thin slices, about ⅛ inch thick or thinner. Combine with the chopped onion in a large bowl.
- Heat a large skillet over medium heat with 1 tablespoon of oil. Add the potatoes and chopped onion to the hot pan and cook, stirring frequently for 15 minutes. Add a generous sprinkle of salt and pepper.
- Reduce heat to low and cook until the potatoes and onions soften but aren’t mush. Transfer to a large bowl and taste. Add more salt and pepper if you wish.
- In a separate large bowl, beat together the eggs and add the chopped herbs. Mix. Add in the potato mixture and stir gently to combine.
- Add ½ tablespoon of oil to the skillet and swirl to cover the bottom. Add the potato/egg mixture to the skillet gently shaking the skillet to keep the omelet from sticking.
- This is the only tricky part. When the mixture has solidified (about 4-8 minutes depending on the heat of your pan), cover with a large plate. Flip the whole thing over and put the now empty skillet back on the stove. Add the remaining ½ tablespoon of oil to the skillet and return the omelet to the pan with the opposite side of the omelet now in contact with the bottom. Cook to desired doneness (it took me about 2-3 minutes more).
- When finished, slide the omelet onto a plate and let cool. I like to let the dish cool for about 15 minutes so that it is barely warmer than room temperature. But feel free to serve hot right away. With this wine, of course.