Summer’s Rosé

Spring is here and so is the newest addition to the Gigi Wine List: La Grand Piece Rosé!  We are delighted to have this delicious rosé from Provence to offer to our valued customers by the glass and by the bottle.  It is the perfect wine for the warm weather that is finally touching the Hudson Valley.

La Grand Piece Rosé produced by Chateau La Coste a picturesque winery just north of Aix-en-Provence.  This 250 acre vineyard adheres to biodynamic principles, striving to preserve terroir, protect fertility and safeguard the essence of the soil.  At Chateau La Coste, they believe that this newest technology brings life to the old wine making traditions while ensuring the quality of the wine.  The result is a truly exceptional rosé. chateau la coste 2

No hard work goes without recognition and just sipping a glass of the La Grand Piece Rosé will show the effort and detail put into this wine making process.  This 2012 rosé is a blend of 75% Syrah, 20% Grenache and 5% Cinsault.  The nose is full of red berries and with a bit of floral notes.  La Grand Piece has an unquestionable crispness that makes it wonderfully refreshing.  Hints of strawberries and citrus leave your palate rejuvenated.  Drink this rosé with grilled vegetables, cheeses and light fish dishes.  We recommend enjoying a glass of this rosé with our Salmone with hearts of palm and fennel. rose photo 2

Not only are we excited to be basking in the warmth of spring at Gigi Trattoria but we thrilled it is rosé season again!  And what better way to celebrate spring then with Wine Wednesday at Gigi Trattoria.  La Grand Piece Rosé and all bottled wines are 30% off!  But at only $10 a glass and $30 a bottle, this rosé is a steal any day.  Come join us on the Gigi Patio and sip a little bit of Provence.

To learn more about this Rose click here or here.

Watermelon-Fennel Salad

This is a great end of summer salad. It provides a refreshing contrast of flavors and textures – crunchy sweet watermelon and fennel; salty, creamy feta; and ever so slightly bitter greens. It is perfect with grilled or seared fish or chicken, or simply on its own as simple first course. Don’t be afraid to add or substitute. Experiment!

Makes 4 servings

2 cups watermelon, peeled, seeded, and cut into 2-inch chunks
¼  red onion,very thinly sliced
¼ fennel bulb,thinly sliced
1 tablespoon chopped fresh mint
1 teaspoon diced jalapeno pepper
Juice and grated zest of 1 lime
2 tablespoons grapeseed oil
Salt and pepper to season
1 cup crumbled Farm feta
4 cups baby greens

In a mixing bowl, combine the watermelon, onion, fennel, mint, jalapeno, lime juice and zest and grapeseed oil. Season with salt and pepper and gently stir. Refrigerate for at least 20 minutes to allow the flavors to meld. When ready to serve, mound about 1 cup of baby greens on each plate; divide the watermelon-fennel salad over the greens. Sprinkle the crumbled feta over the salad.

Serving suggestions: Serve the watermelon-feta mixture chilled on its own or over baby greens.

Variations:

* Mix it up using a combination of yellow and red watermelon.
* Substitute any young soft cheese, such as goat cheese, for the feta.

Nutrition: Watermelon gets its vibrant color from lycopene, the same potent antioxidant found in tomatoes. It is also a good source of vitamins A and C and potassium.

Note: This recipe can be found in the Gigi Good Food Cookbook, Hudson Valley Mediterranean.