An Inspired Pair: BBQ and Rose

The weather is finally turning, and with the coming of the sun everyone’s minds begin to turn away from the heavy warming foods of Winter, to the lighter fare that Spring heralds. And for many of us, just the slightest intimation of sunshine makes us dream of getting out the grill and preparing ourselves for the coming barbecues. This is no less true for chefs, who get inspired by the changing produce at the markets and menus everywhere get innovative and exciting. And the heavy chewy reds and oaky whites of winter make way for summery sparklers and gorgeous pink roses. Lucky for all of us the bad White Zinfandel image of what a rose wine is has finally dissipated, and people with refined palates have returned to the wide variety of pink wines that go so well with the food we love to eat in Spring and Summer.

So when I got a call from Chef Gil Langlois at Chalkboard that he was doing a special Sunday evening dinner of BBQ paired with Rose, there was no doubt I was going to attend, and bring a couple girlfriends with for the feast.

We all began with an inspired appetizer of BBQ quail over cheese grits, little flakes of smoked tea leaves providing an interesting floral depth for the perfectly cooked little birds and the rich decadence of the grits. A slightly effervescent Gran Sarao Cava Rose from Spain with hints of strawberry was a great foil for the dish. Then we had a round of entrees, BBQ ribs with a pink peppercorn slaw, braised pork shoulder with citrus, grilled king crab legs, and a fried catfish salad, with a side of smoked gouda mac n cheese to share. None of us were disappointed, and the Chateau Beauchene Le Pavillion Cotes Du Rhone, a dry rose from France was equally delicious with all the offerings, sort of a chameleon wine, providing sharp bite against the richer dishes and fruity support to the lighter ones. This is, after all, the magic of rose, the right one can be drunk with almost anything. We finished with a light dessert of champagne battered pound cake, served with lavender yogurt and fresh berries, and a final glass of Marco Real Granacha Rose from Spain, a deeply pink wine with plenty of fruit that makes for a nice alternative to the sticky sweet dessert wines we crave with heavier desserts, and is also a nice pairing with a cheese course.

I’ve always loved rose wines, the hearty Greek, floral Spanish, and fresh juicy French. There is something about sitting in a fresh breeze, wonderful little nibbles of things, good friends or simple solitude, that cries out to me for something pink. And after this special meal at Chalkboard, I’m reminded at how versatile these wines can be and it gets my mind going…thinking about all the fun summer parties ahead, and what great food and wines are coming.