Conte Estate “Mixed Up Teen” 2010 Rose
The Sauvignon Blanc provides zesty citrus and tropical fruit, with watermelon and raspberry from the Pinot Noir and
Shiraz. Flavor and Aroma of fresh tropical
and citrus fruits with raspberry, strawberry and watermelon characters. Natural
residual grape sugar amplifies its fruitiness.
Food and Wine Pairing: Nothing is more refreshing on a hot day then a lovely chilled wine paired with a cold soup. The slight zippyness from the garlic and hot sauce balance out the residual grape sugar, while the melon in the gazpacho reflects nicely the tropical fruit flavors of the rose, and the lime and orange juice compliment the citrus flavors, bringing out the slight sweetness in both the wine and the soup.
Melon and Vegetable Gazpacho
- 4 orange bell peppers, seeded and small diced
- 1 small red onion small diced
- 2 very ripe large tomatoes, deseeded and small diced
- 4 cups very small diced cantaloupe melon
- 4 cups very small diced honeydew melon
- 1 cup deseeded small diced cucumbers
- ½ cup of lime juice
- 3 tea. freshly fine chopped garlic
- 4 dashes of Chipolte Tabasco sauce
- 1 cup fresh orange juice (no pulp)
- 3 tea. honey
- ¼ cup fresh basil finely chopped
- ¼ cup fresh cilantro finely chopped
- ½ cup sliced almonds, toasted and then roughly chopped
Season to taste with:
Kosher Salt and fresh ground black pepper
Garnish with fresh springs of basil and cilantro and a few toasted almond slices.
Mix all the ingredients in a large bowl and let sit in the refrigerator for several hours before serving to let the flavors blend. This can also be pureed lightly in a blender. I would suggest blending if you serve it the day after preparation, as the melon tends to lose some of its firmness.
Serves 6-8 people as an appetizer or 4 people as an entree.