Here’s a delicious and simple seafood recipe that pairs well with rosé wines. The Laietà Brut Nature Gran Reserva Rosé cava from Barcelona, Spain was the inspiration in this case, however you can pair it with virtually any Rosé (just not too sweet).
The Laietà cava hails from Spain’s smallest D.O, Alella, in between Barcelona and the Mediterranean Sea. With views from the vineyard of both the city and the sea, a scrumptious seafood pairing is simply perfect for this wine.
We love: How this dish can be made “posh: with fancy stock and ingredients, or done quickly and cheaply too if in a rush. The crisp acidity of the Mouverdre blush cava really cuts and compliments the richness of the bisque, with the seafood making this an authentic pairing.
Alternative pairing: Any dry rosé will work well here, but we particularly recommend Tanzanite Brut Rosé MCC and Nelson’s Pinotage Rosé. It also make a great accompaniment to Land of Hope Reserve Chenin Blanc.
Serve with crusty country bread.
1 to 2 glasses of the paired wine for the cook, whilst cooking
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 teaspoon/clove chopped garlic (or 2 teaspoons/cloves if you’re a garlic fan)
75 grams of unsalted butter
A bay leaf
2 sprigs of fresh thyme
1 stalk of celery, leaves removed and chopped
2 tablespoons of white flour
1.4 litres of (ideally) fresh chicken stock, but you can also use vegetable stock
180 ml chopped canned tomatoes
250 grams cream cheese (creamed cottage cheese also works)
10 grams sherry
900 grams mixed seafood, raw & chopped. Best uncooked, but cooked can work.
Salt & pepper to season
-Pour an initial glass of the paired wine to sip whilst following the below…
-Cook the vegetables (onions, carrot, celery, garlic, bay leaf and thyme) in a big pot with the melted butter at high heat for approx. 10 minutes (until veg is cooked through)
-Add the flour and cook for a further 2 to 3 minutes
-Add broth and tomatoes, stir well and bring to a boil
-simmer for 30 minutes
-Add sherry and cream cheese, stirring for the cheese to dissolve and simmer again 10 minutes
-Remove from heat and extract bay leaf and sprigs of thyme. Puree entire mixture in a blender (or you can use a hand-blender in the pot).
-Return mixture to the pot and stove, and add the seafood.
-Simmer until the seafood is cooked (4 to 5 minutes)
-Season to taste with salt & pepper
Dish and serve with crusty country-style bread.
For more delicious food pairings for Frogitt & Vonkel wines click here.