Skip to main content

Lunch-Time with Chandon Brut Rosé

Picking the rich, ripe summer tomatoes from the backyard this morning, posting a picture of it to my FB wall, I was inspired to write this post in anticipation about what I would have for lunch today. It was my good friend, Shawn of Wandering-Wino fame who helped me with this quick and impromptu brain storm.
 
What could be better than a simple lunch with simple ingredients and fab bottle of wine to compliment that effort, one with bubbles no less. The wine is a sample I received earlier this summer in a three pack from the great folks at Domaine Chandon just north of me [a few hundred miles] in the Napa Valley. A great place to visit, easily found on the famous route 29 corridor in Yountville. This folks is one tasty bottle of bubbly, it's simply a party waiting to be uncorked and inexpensive to boot. Boat loads of fresh summer strawberries, resting on a flaky croissant crust await the first slurp of the thirsty vino-sapien, you’ll find it very easy drinking and plush. There is nothing to not like about this great lunch time partner, a wine which I scored 90 points, a sparkling wine you can find most places for a SRP of $20

If you want to make this simple yet delicious lunch for yourself, then run off to the store, farmers market or even your basic grocery outlet, grab some [if you don't have these items already] basil, tomatoes, a couple baguettes, EVOO, fresh garlic, and a block of Parmesan cheese. Now it's time to put together some Italian style bruschetta (pronounced "brusketta"). There are many variations on this recipe, so feel free to adjust as needed.

Honestly there is no need to turn the oven on to make this easy-breezy lunch time delight, you'll just need a skillet. Dice the tomatoes to the size you're going to be comfortable with and set aside. Cut the entire baguette in half and then cut into pan-size pieces. Add butter to skillet and melt over high-heat, then add the bread, cook until golden brown, pressing down as needed. The bread cooks quickly and leaves it crispy on the outside, but soft inside

Now using the same skillet [one pan operation], add some cooking olive oil, then toss in the tomatoes, again cooking on medium-high heat. You'll know they are ready when you see them start to soften. Now throw in the spices, garlic too and add the basil at the very end. Now it's ready to be plated unto the baguette, sprinkle some freshly shaved Parmesan Cheese over the top, pop the cork on the Chandon and enjoy. Until next time folks remember to, sit back, relax, slurp long and prosper cheers!

Comments

Desiree said…
Recommend this wine on www.myreks.com! Would love to see your reviews/recommendations on our website.

Popular posts from this blog

Champagne Uncorked: A Visit to Champagne Louis Roederer

“I'll drink your champagne. I'll drink every drop of it, I don't care if it kills me.”  ― F. Scott Fitzgerald, Gatsby Girls
My first trip to Champagne, was for me, a complete success. I came away from the trip with a brand new appreciation and a deeper desire to get to know it so much better. With each trip to France, I come away with a profound new respect for the country and its people. I've become a Francophile. A place, I barely knew or understood twelve years ago, back before I started this wine journey I'm currently on. I know this will sound cliched, but I like to think of wine as a journey, it's not a destination.

Each stone you overturn on the pathway to discovery develops greater understanding and appreciation not only for the wine but for the great folks behind these labels, who bring great traditions and passion to the table. It's evident in what they say, how they say it and oh-so-evident in the final product, passion is a sure 'seller' a…

Five Last-Minute Thanksgiving Wine Buys

"The three things that make a vineyard great are the climate, the soil, and the exposure. Bien Nacido Vineyard ~ James Ontiveros  

Another wonderful year is nearly ready to put in the can and stored away for posterity. But every year at this time we collectively take the time-out to give a "thanks" for our many blessings.Every year at this time, I give my Top Five Thanksgiving Holiday Wine 'picks' and this year is no exception. I know my post is a bit "danger" close for those wanting to stock up for the holiday, but this short and sweet guide is for the procrastinators who've waited for the last minute to hear about five Oregon Pinot Noir selections to brighten up their holiday menus for Thursdays big feast. 

The Willamette Valley in Oregon is known as a 'mecca' of sorts, where powerful, yet delicate, soulful Pinot Noir, Pinot Gris, and Chardonnay is grown, fermented, aged and bottled. I've recently become a resident of this state, much t…

A Spoonful of Social Media

“You can buy attention [advertising]. You can beg for attention from the media [PR], or you can bug people one at a time to get attention (sales). Or you can earn attention by creating something interesting and valuable and then publishing it online for free.” –David Meerman Scott, Best-Selling Author & Speaker

It was just about four years ago in downtown Paso Robles that Mrs. Cuvee and I were visiting the area, which we try to do as often as possible. We love to hit the wine trail nice and early, but before we head out for the day, we make it a point to have a big breakfast. Since we were staying at the Paso Robles Inn, we thought we'd have breakfast there at least once, the food was tasty, the service was excellent, and the coffee was hot. 

Just one thing was missing that morning; there were no spoons, yes you heard me right, not even a single spoon anywhere to stir cream and sugar into my coffee. We looked at the tables behind us, nothing, we looked into the server station, t…