Welcome to another edition of Bubbles Friday!
It’s that time again….Bubbles Friday!
Right in time for Happy Hour to commence on the West Coast, and, well, perfect timing for a pre-dinner drink on the East Coast, right?
What is better than bubbles to end the week?
Today, I’m featuring one of my long time favorites (for several reasons)….
J Vineyards Brut Rosé!
What are the reasons I love it so much?
Reason #1 ~ because it’s so beautiful and tasty! I most especially loved when they switched to the clear glass bottle that they use now (just for the rosé in the sparkling wines) for this sparkly wine because it’s so pretty in the bottle! Right?
Reason #2 ~ I love J Vineyards tasting room and their “Bubble Room”! I had one of the best tasting experiences EVER there in 2011. You can check out all the details on my old blog, Radiant Rosé but let me just say here that it made me a lifetime fan. If you are in Sonoma, you should definitely go see them. Get acquainted with all of their fabulousness at their website J Vineyards.
For your Friday (and weekend) purposes, this wine is pretty widely distributed, so you should go to your favorite local wine shop and see if they have it (or can order it for you) and give it a go.
Flavor Profile: This wine dances in your flute with tiny, deep pink bubbles! Made with 69% Pinot Noir, 29% Chardonnay and 2% Pinot Meunier it exudes aromas of strawberry, nectarines and juicy red apple [MMMM]. On the palate, flavors of cherry, blood orange and citrus peel combines with a bright acidity that makes this a grand food wine.
Food Pairing & Recipe: Michele’s Crab Salad
It’s time for my summer crab salad. Created from “available ingredients” while staying in a beach house in Mexico one summer several years ago, this has become a “signature dish” of mine. Pair the luscious, fresh crab salad with the bubbles and Tostitos Hint Of Lime Tortilla Chips. Seriously. It is the PERFECT pairing.
Michele’s Summer Crab Salad
8 oz. lump crab – shredded
2 ripe avocados – 1.5 diced & .5 cut into slices for topping
1 small red onion – finely chopped
Paprika – 1 tablespoon
Cayenne Pepper 1/2 tablespoon
Garlic Powder 1 tablespoon
2 fresh limes – 1.5 for juicing .5 for garnish
salt & pepper
In a bowl, put the crab and then add the paprika, cayenne pepper, garlic powder and lime juice. Mix well.
Fold in the onions and the avocado. Sprinkle a bit more of the cayenne across the top. Cover and refrigerate for at least 30 minutes.
Take salad out and top with avocado slices and little wedges of the remaining lime for squeezing.
Serve immediately with Hint Of Lime Tostitos.