Translation please? ——-Have Some!
Very nice pairing! St Joseph Appellation “Celeste” 2012 bottled by J.L. Chave Selection. I was told it is 100% Roussanne when I bought it, but when I researched it, I found differing notes. Some said 100% Roussanne and some said 90% Roussanne and 10% Marsanne.
Either way, it went extremely well with a salad I bought at Russian Bazaar in Allston, Ma. This salad is made with beets, prunes, walnuts. That’s all I can tell you because communication is sometimes difficult there. It’s authentic, delicious, healthy and pairs really well with the Roussanne. I found a few recipes online for Russian beet salad with prunes and walnuts. Here is one that seems similar.
This recipe is from the Please to the Table cookbook with variation of water instead of brandy as 2nd ingredient.
4 medium beets
7 pitted prunes
1-2 large garlic cloves, to taste
2T lemon juice
3/4 cup walnuts
3T mayonnaise or sour cream (or some combination of the 2)
Russian salad with beet, prune, walnut
1. Wrap beets in foil and bake at 425* for about 50 minutes. They should be fork tender when fully cooked through.
2. In the meantime, bring the brandy to a boil in a small pot…… and pour over the prunes in small bowl. Soak for 30 minutes.
3. Finely chop the prunes (reserve the liquid), the walnuts, squeeze lemon juice out of your lemon, cut garlic cloves in half.
4. Once the beets cooled slightly (just a few minutes), rub the skin off with a paper towel. Chop beets.
5. In the food processor, chop beets and garlic until finely chopped, NOT purreed to a paste. Or you can just grate beets if you don’t have food processor. The key is that the beets should be in chopped or grated form, not a paste.
6. In a medium bowl, combine chopped prunes, walnuts and the beet mixture. Add mayo or sour cream and salt and pepper to taste. Cover and refrigerate – the flavors will marry especially well if refrigerated overnight.
The wine is from The Rhône wine region in Southern France, which is situated in the Rhône river valley. The Rhône is generally divided into two sub-regions with distinct traditions, the Northern Rhône and the Southern Rhône. The northern sub-region produces red wines from the Syrah grape, sometimes blended with white wine grapes, and white wines from Marsanne, Roussanne and Viognier grapes. The southern sub-region produces an array of red, white and rosé wines, often blends such as in Châteauneuf-du-Pape.
наслаждаться ( ENJOY )