We are into the doggy days of Summer, almost mid-August. I know a lot of people switch to Rose and White wines during the Summer. There are also those of us who like the lighter reds we can chill with. There is no such thing as a wrong choice, when it comes to your favorite wine.
My favorite Rose wines are made from red grapes that would produce full-bodied red wines. Like the Cabernet Franc grape, used in making this Benjamin Bridge Rose, made here in Nova Scotia, but available to my Newfoundland friends as well. Obviously to make it a Rose wine, there is very limited contact with the skin of the grape. But the grape itself makes an interesting and complex rose wine. This is not your grandmother’s rose wine.
When I decided to call this week’s wine blog Red, White & Rose, I had in mind to feature a red wine, a white and a rose. There are so many great white wines out there, it’s really hard to choose. And I also like to feature wines you can get in most places across the Country. I had a friend from Newfoundland send me a note a few months back, saying they liked my wine blog but couldn’t get many of the wines I talked about. So I like to feature wines that you can get in both provinces.
If you’re looking for a bright crisp white wine to enjoy on this hot and muggy day, try the Stoneleigh Sauvignon Blanc. You’ll love the passionfruit flavors and it’s one of the most food friendly wines.
Speaking of food….
I have to share this quick and easy recipe for Cashew Chicken. Yesterday evening was one of those evenings I had no idea what I wanted for supper. I considered going up to the grocery store and getting a steak, but honestly was too lazy to go to the store. LOL
10 Minutes from start to finish
I cut up a chicken breast in bite size pieces, coated them in corn starch, and put them in a frying pan. I cut up red pepper in chunks and added unsalted cashews to the pan. The sauce is so easy, soy sauce, rice wine vinegar, sesame oil, honey and hoisin sauce. If you’re not familiar with hoisin sauce, it’s a little sweet and a little salty. A thick sauce known for being used in Cantonese cuisine, your sauce will thicken a bit with the corn starch from the chicken.
I let that simmer while I warmed up some leftovers from the night before
Some leftover rice and wings, and a spring roll, and I had supper made in 10 minutes. If you’re feeling lazy any night of the week, try my Cashew Chicken dish.
And yes, I had a glass of wine with it. It was, after all, a Friday night. It’s not a new wine, but it is a favorite.
La Mascota Cabernet Franc hails from Argentina and makes a regular appearance in my wine rack. Priced under $20, it’s an elegant, well-balanced wine. Deep rich flavors with notes of black pepper, it’s a great wine at a great price.
That’s it for me for this week. Till next week, Cheers