Dry RosÉ

With French Onion Dip and Ket­tle Chips

Food & Drink - - TRENDS -

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

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