White Côtes du Rhône Wine Pairing with Calamari
Contributor blog post by David Scott Allen for Provence WineZine
When Susan and Alex were here in December, we went on a bit of a (wine) shopping spree. Shocking, right? One of the wines we bought was a 2015 Le Caillou from Le Clos du Caillou in the Côtes du Rhône appellation.The proprietor of the wine store raved about it so we bought it. We even had plans for it that night for dinner. We opened it with great anticipation and….. it was corked. So sad.
…Continue reading here for David’s monthly Provencal wine pairing with a new recipe. This past New Year’s Eve he served a cold bottle of le Clos de Caillou (2016 vintage) with a gourmet spread of seven appetizers, but it was the salt and pepper calamari that he saved for the final course.
Wine and Appetizers
Truffled Devilled Eggs a recipe by Paula at A Table en Provence. She prepares this retro appetizer that your mother probably made, but takes big flavour leap with the addition of truffles.
David’s hummus variation Roasted Chickpea and Shallot Spread – ready in minutes all you need is a food processor.
Herbed Goat Cheese or with Peppercorns – easy to make all you need is a goat cheese log and whatever spice mixture suits your tastes.
Hot Artichoke Dip from Jane’s kitchen at Mas d’Augustine (B&B). This recipe is served out of the oven with crusty bread or crostini. Delicious, warming and ready in 20-minutes.
Via:: Provence WineZine