Dry RosÉ
With French Onion Dip and Kettle Chips
In southern Europe, during the heat of summer, a chilled dry rosé is very often the aperitif wine of choice. It tends to be charming rather than challenging, refreshing but not sharp, fragrant and fruity, not burdened with oak. It is also surprisingly versatile when it comes to food matches, an easygoing companion to all sorts of summertime dishes from Spanish tapas to Greek mezethes. Not to mention potato chips and a sleek French onion dip. Ontario produces some excellent dry rosés and as our own summers become increasingly hot and sticky, their cool, clean qualities seem all the more welcome.
TRIUS ROSÉ VQA LCBO 341743, $17.95
Here’s a delicate, sophisticated dry rosé from Niagara made from Gamay, Syrah and Pinot Noir. Look for subtle aromas and flavours of cranberry, strawberry and grapefruit.
CAVE SPRING DRY ROSÉ VQA LCBO 295006, $15.95
Medium-bodied and packed with cherry and red berry flavour, this rosé is a real people-pleaser. There’s just enough acidity behind all that fruit to keep everything buoyant.
In Spain, the preferred way to wind down after work is a glass of wine and salty kettle chips. With this rich, homemade French onion dip paired with a dry rosé, we’re putting a twist on the cinq-a-sept.
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
2 medium cooking onions, finely sliced, about 2 cups (500 mL)
½ tsp (2 mL) sugar
¾ tsp (4 mL) sea salt
½ cup (125 mL) 2% Greek yogurt
1 cup (250 mL) full-fat sour cream ½ cup (125 mL) mayonnaise
½ tsp (2 mL) garlic powder
Pepper to taste
Bag of kettle chips for dipping
1 In a large skillet over medium heat, add butter and oil, heat and add onions, sugar and salt. Sauté for 10 minutes, stirring often, then
lower heat to low and continue cooking until the onions are deeply caramelized, about 15 to 20 minutes more. Remove from heat and set aside to cool.
2 In a medium bowl, mix the yogurt, sour cream, mayonnaise, garlic powder and pepper together until smooth. Roughly chop the caramelized onions and stir into the dip mixture. Refrigerate for at least 30 minutes, and then stir again before serving with your favourite chips or fresh vegetables.
Serves 4