Don’t stop Wining The Perfect SummerTipple

Rosé Wines

By Jonathan rogers ofvin wine merchants

rosés are often looked upon as a safe and easy option when choosing a wine, especially on a lazy hot summers’ afternoon. its true to say that sales rocket during the summer months and the wine will always be associated with that time of year. But increasingly, sales are continuing at a steady rate all year round as consumers look at a more refreshing wine and wine makers produce more food friendly styles. in days gone by, it used to be associated with cheap wines, but the quality is now there to see and prices reflect that.

according to nielsen, sales are worth nearly £1.8 million per day. so why is the wine so popular with British consumers? firstly, a lot of wines available today can be around 13 to14% alcohol, which for many people can be too strong.typically, twenty years ago, wines were only at 11 to 12% and many wine makers today are bringing the level of alcohol in rosé back to that mark.

secondly, there are a several different styles of rosé wines available and these depend on where in the world they come from.

californian rosé tends to be on the sweeter side with confected fruit on the palate this style used to be the most popular australian rosé is often robust and fuller flavoured with a darker hint and from provence in the south of france, they are bone dry, crisp and fresh and a lot lighter in colour these wines made an impact onto the market a good ten plus years or so ago and is the style that is proving the most popular with today’s consumers.

how the wine is made determines the colour and style of the wine Basically, rosé is red wine

Delicious Steak Salad

but with less skin contact.the colour of red wine comes from the skins and the longer you leave the juice in contact with the skins (called maceration) the darker the colour therefore, most rosé has only a few hours of skin contact. it can also be made from whole bunch pressing where the grapes are gently pressed so the juice has minimal contact with the skin inside the press as it passes through.

Pierre deTaille Provence

AOP £13.99 a blend of grenache syrah and cab sauv, it has a refreshing palate with a crisp dry finish and good balance

Recipe in the heat of the summer, a salad is perfect for lunch or a light supper, and i like to add a small bit of protein if it’s the main meal. you can have flexibility, adding roasted vegetables, croutons (using up any stale bread), nuts and seeds, depending on what you have to hand. this is also an economic way to have one steak between 4 people you could swap steak for chicken breast or grilled haloumi. use the ingredients below as a guide:

Ingredients to serve four: For the salad:

• 450g local aged steak (such as sirloin, flank, or ribeye)

Aurele RoseVin de Pays D’Oc £9.49

Bags of red fruit flavours with a soft rounded character on the finish.

Le Campuget Syrah

Grenache Pays D’Oc £10.99 crisp fresh rose with some light strawberry fruit.

As summer is upon us, here are a few rosés to get you in the mood, all available fromVIN Wine Merchants 6 Queen St Emsworth. 10% DISCOUNT OFF 6 or more.

• 250g mixed salad greens (lettuce, spinach, arugula, etc.)

• 125g cherry tomatoes, halved

• 1 small red onion, thinly sliced

• 125g crumbled feta cheese

• 1 small bunch chopped fresh parsley

• optional: sliced cucumbers, avocado, or any other veggies you prefer

For the marinade:

• 1/4 cup olive oil

• 2 tablespoons balsamic vinegar

• 2 cloves garlic, minced

• 1 teaspoon dijon mustard

• 1 teaspoon chopped herbs (such as thyme, rosemary, or oregano)

• salt and pepper to taste

For the dressing:

• 3 tablespoons balsamic vinegar

• 2 tablespoons extra virgin olive oil

• 1 teaspoon honey

• salt and pepper to taste while the steak is resting, prepare the salad. in a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, feta cheese, and fresh parsley.add any additional vegetables you'd like to make the dressing, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and pepper in a small bowl. slice the steak against the grain into thin strips. pour the dressing over the salad and toss to coat the ingredients evenly divide the salad onto individual plates or bowls and top each portion with the sliced steak. season and serve - enjoy! scribbles:

Instructions: in a small bowl, whisk together the ingredients for the marinade: olive oil, balsamic vinegar, minced garlic, dijon mustard, herbs, salt, and pepper place the steak in a shallow dish or a zip-top bag and pour the marinade over it. make sure the steak is coated evenly allow it to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor preheat your grill or a stovetop grill pan over medium-high heat. remove the steak from the marinade and discard any excess marinade grill the steak to your desired level of doneness. for mediumrare, cook for about 4-5 minutes per side cooking times may vary depending on the thickness of the steak and your preferred doneness. once done, transfer the steak to a cutting board and let it rest for a few minutes.

Crossword 49

Compiled by Michael Curtis supported by havant insurance services ltd, 20 east street, havant, hants po9 1aQ solutions on page 18

Across: Down:

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