I rarely, if ever, use a sports analogy to get a point across, but when it comes to our wine of the week, the Naidu, 2020 Sonoma Coast Rosé from Pinot Noir ($ 30), I simply can’t. not resist. This wine is an out of the ordinary home run, a delight from the first sip to the last.
Unlike many contemporary rosés, this one is deeply colored, closer to watermelon juice than to the juice of a white peach.
In the bottle and in the glass, the wine shines. It’s as refreshing as a cool starry night.
At the first sip, you will notice a nice acidity, evoking the lemons of Genoa, which have nothing of the sweetness of a Meyer lemon. As the acidity wears off, it’s almost like unwrapping a gift for your mouth, as other flavors – strawberries, oranges, raspberries, clementines – emerge, both tickling your palate.
Although I enjoy rosé all year round, even in the dead of winter, it is a fabulous summer wine, delicious with the harvest of fresh fruit, succulent tomatoes, peppers, sweet onions and of fresh garlic.
The Provencal extravagance known as Grand Aioli or Aioli Monstre is a fabulous match. It usually consists of a large bowl of freshly made aioli with seasonal vegetables – small potatoes, green beans, tomatoes, French radishes, baby lettuce leaves, and beets are all commonly used – with poached octopus. or salted cod, hard-boiled eggs and good bread.
The wine is also excellent with the pissaladière, a Provencal pizza-style pie, and just about anything you might enjoy in the south of France in the summer, including the traditional bouillabaisse. It’s also amazing with our local wild Pacific King salmon.
For today’s recipe, I am inspired, as often, from France. There, this classic sandwich is made with canned tuna. In the United States, I think it’s best to use fresh fish, as our canned tuna tends to dominate the other ingredients. This sandwich is ideal for a picnic. All you have to do is toss it in your cooler with two bottles of this lovely wine and head to your favorite picnic spot.
Sonoma Pan Bagnat
Makes 4-6 servings
1 pound of tombo yellowfin, cut into 4 slices
2 ounces of anchovy fillets, drained
6 garlic cloves, chopped
3 tablespoons of red wine vinegar
½ cup of the best quality extra virgin olive oil
1 sourdough bread of 1 pound
2 tablespoons of capers, rinsed, drained and patted dry
3 tablespoons olives, preferably Nice, pitted and sliced
1 small red onion, cut into very thin rings
2 medium tomatoes, preferably heirloom from The Patch, cut into 1/4-inch-thick rounds
2 roasted sweet peppers, cut into medium julienne
3 hard-boiled farm eggs, peeled and sliced
Season the tombo with salt and pepper. Place it in a heavy sauté pan that will hold it in a single layer and add enough olive oil to completely submerge the fish. Put on medium-low heat and cook gently for about 10 minutes. Remove from heat and use a slotted spoon or spatula to transfer the tuna to a plate or bowl. Put it aside.
Put the anchovies and garlic in a small bowl, add the vinegar and olive oil and set aside.
Cut the bread in half lengthwise and open it on a clean work surface. Use your fingers to remove most of the bread from the bottom half, leaving the crust / shell and about ½ to ¾ of an inch of soft insides. Repeat with the top half.
Use a pastry brush or a spoon to coat the cut surfaces of the bread with the oil and vinegar mixture, pressing the ingredients into the bread and using it all up.
Break the tombo into large pieces, put it in a medium bowl, add the capers and olives, and mix very gently; do not over mix. Pour the mixture over the bottom half of the bread.
Top the tuna first with onions and then with tomatoes; Season with salt and pepper. Add the sweet peppers, cover with eggs and season again with S&P.
Close the sandwich with the top half of the bread, pressing down to secure it. Wrap in waxed paper or parchment paper first, then in plastic wrap or foil.
Let stand 15 to 30 minutes at room temperature before slicing and eating. The sandwich can also be stored overnight in the refrigerator.
Michele Anna Jordan is the author of 24 books to date. Email him at [email protected]