All good things ...

 ... must come to an end.

RECIPE INDEX

      * Represents, TFM co-worker and customer favorite recipes.

** Recipes I'm sharing.

2013 RECIPE INDEX
2014 RECIPE INDEX   
2015 RECIPE INDEX
2016 RECIPE INDEX
2017 RECIPE INDEX
2018 RECIPE INDEX
2019 RECIPE INDEX

2020 RECIPE INDEX


A


B
** Boozy Cherry Coke Float

C
** Crab Stuffed Shrimp

D


E


F


G
**  Ginger Manhattan

**  Ginger Party Nuts

H

- Hatch Chiles

    ** Hatch Chile Cream Sauce

    ** Hatch Fire Roasted Salsa

    ** Roasting and Freezing Hatch Chiles
**  Honey Barbecue Baked Beans

**  Honey Barbecue Baked Beans with Bacon

**  Honey Barbecue Chicken

**  Honey Barbecue Grilled Shrimp

I

- Instant Pot

    ** Chorizo Shredded Pork

    ** Italian Pork Ragu    

J
** Jammin Sangria

K


L
** Lemon-Basil Beurre Blanc

M


N


O


P
** Pickled Grape Salad

Q

     

R

** Rosé Sangria

S


T

U


V


W
** Watermelon-Strawberry Sangria

** Wild Alaskan King Salmon en Papillote with Lemon-Basil Beurre Blanc

X


Y

Z

Recipes: Ginger Party Nuts - Ginger Mahnattan - Jammin Sangria - Boozy Cherry Coke Float - Pickled Grape Salad - Honey BBQ Baked Beans - Honey BBQ Baked Beans with Bacon - Honey BBQ Grilled Shirmp - Honey BBQ Chicken

 I displayed fun party food for Labor Day weekend.  

Let's start the party with nuts and beverages ...

Ginger Party Nuts
¼ c. Ginger People Fiji Ginger Syrup
1 lb. (4 c.) unsalted mixed nuts
½ c. Ginger People crystallized ginger, coarsely chopped 

        (I used the whole 3.5 oz. bag)
¼ tsp. cayenne pepper
2 tsp. coarse salt
¼ tsp. black pepper
3 Tbl. sesame seeds

Preheat oven to 350^o.  Line baking sheet with parchment paper; set aside.

In a medium saucepan, add Ginger Syrup.  Heat on medium until just warm.  Add remaining ingredients, mix well.  

Arrange nut mixture in a single layer on prepared baking sheet.  Bake 15 minutes or until nuts are golden, stirring occasionally.  Cool completely, then break into bite-size pieces.  Store in an airtight container.

*****

Ginger Manhattan

4 oz. bourbon

2 oz. sweet vermouth

1 oz. Ginger People Fiji Ginger Syrup

Garnish: orange twist

Pour bourbon, sweet vermouth, and ginger syrup into a cocktail shaker (with or without ice).  Shake well.  Pour into a glass and garnish with an orange twist.

 

Yields: 2 cocktails

*****

Jammin Sangria

1 bottle Jam Jar Sweet Shiraz

1 bottle Blood Orange sparkling soda

2 c. apple juice

2 c. triple sec, or orange liqueur (optional)

sliced fruit of your choosing:  orange, lemon, lime, apple, kiwi

Pour all (cold) ingredients into a pitcher.  Serve.

*****

This next recipe is from Stonewall Kitchen.  Have to say, their recipes have never failed me.  

Boozy Cherry Coke Float

(Stonewall Kitchen)

1 c. vanilla ice cream

2 Tbl. juice from Tillen Farms Bada Bing Cherries or Bourbon Bada Bing Cherries

2 oz. bourbon or whiskey (optional)

16 oz. cola

Garnish: Tillen Farms Bada Bing Cherries or Bourbon Bada Bing Cherries

Divide the ice cream amongst two chilled glasses.

Top each glass of ice cream with 1 tablespoon of cherry juice and 1 ounce of bourbon or whiskey.

Slowly fill the glasses with cola, top with cherries. Serve immediately with a straw and a spoon.

For a family friendly version, simply leave out the bourbon or whiskey.

I prepared this at home with the Bourbon Bada Bing cherries.  So much fun.  I used TFM's vanilla bean ice cream. BUT, I only used half the amount of cola.  I found using less cola let the bourbon flavor shine through.

*****

Moving on to side dishes ...

Pickled Grape Salad

(Pati Jinich - patijinich.com)

2 c. Cotton Candy Grapes

1 jalapeno, halved seeded, thinly sliced

2 Tbl. orange juice

2 Tbl. lime juice

1 tsp. lime zest

1 tsp. orange zest

½ c. cilantro leaves, roughly chopped

½ c. fresh mint leaves, roughly chopped

½ tsp. ground cumin

½ red onion, sliced

1 rib celery, sliced

1 tsp. Kosher salt

2 Tbl. olive oil

In a medium bowl, toss the grapes with the jalapeno, lime and orange juices and zests, cumin, red onion, celery, salt, and olive oil.  Toss until fully coated.  Add cilantro and mint and toss to incorporate.

Yields: 4 to 6 servings

My friend in Arizona turned me on to Pati Jinich.  I watch her show on PBS.  Aside from delicious recipes, it's interesting to learn about Mexican culture.

*****

Honey BBQ Baked Beans

(Stonewall Kitchen)

3 (15 oz.) cans beans, drained and rinsed (Pinto, Soldier, Great Northern)

1 lb. kielbasa, or your favorite sausage

1 medium sweet onion, large dice

¼ c. brown sugar, packed

½ tsp. dry mustard

½ tsp. cumin

¾ c. Stonewall Kitchen Honey Barbecue Sauce

Empty beans into 2-quart bean pot or ovenproof casserole dish.

Slice kielbasa into rounds or chunks and sauté until browned. Remove from pan and put into bean pot.

Add onions to sauté pan and cook until soft. Add to beans.

In separate bowl mix Honey Barbecue Sauce, brown sugar, dry mustard and cumin together. Blend well and add to beans.

Bake beans, covered, in a 350^o oven for 2 to 3 hours.

Yields: 8 to 10 servings

I prepared this for Labor Day weekend. Everyone enjoyed them. I modified the recipe slightly since I used bacon and not kielbasa ---

Honey BBQ Baked Beans with Bacon

(Anita modifed from Stonewall Kitchen)

3 (15 oz.) cans beans, drained and rinsed (Pinto, Navy)

½ lb. bacon, cut into ½" slices

1 medium sweet onion, large dice

¼ c. dark brown sugar, packed

½ tsp. dry mustard

½ tsp. cumin

¾ c. Stonewall Kitchen Bourbon Molasses Barbecue Sauce

In ovenproof  pan (I use my Le Creuset) cook bacon, but do not make crispy.  Add onion and sauté  until onions are translucent.

To pan add brown sugar, dry mustard, cumin and Bourbon Molasses Barbecue Sauce.  Stir until thoroughly incorporated.

Bake beans, covered, in a 350^o oven for 2 to 3 hours.

Yields: 8 to 10 servings

*****

Honey BBQ Grilled Shrimp

(Stonewall Kitchen)

1 lb. raw shrimp, peeled and deveined

¼ c. Stonewall Kitchen Honey Barbecue Sauce

¾ c. pineapple chunks, drained

1 bunch spring onions, cut into 2" lengths

In a ziploc bag or shallow dish, marinate shrimp in Honey Barbecue Sauce for 15 minutes.

Skewer shrimp alternating with pineapple and spring onion.

Grill shrimp until they are pink and just cooked through, 1 to 2 minutes per side.

Yields: 4 servings

This sounded like an easy peasy meal.  Could even make into an appetizer.  My family does not eat shrimp, I prepared this using using chicken.

Honey BBQ Grilled Shrimp Chicken

(Anita modifed from Stonewall Kitchen)

1 lb. boneless chicken breast or thighs, cut into 2" cubes

½ c. Stonewall Kitchen Honey Barbecue Sauce, 

        plus more for drizzling when serving.

¾ c. pineapple chunks, drained  

1 sweet onion, but into wedges

In a ziploc bag or shallow dish, marinate chicken in Honey Barbecue Sauce for 15 minutes.

Preheat broiler to high.

Skewer chicken alternating with pineapple and onion. Place on baking sheet.

Place chicken under broiler and cook until cooked through, 3 to 4 minutes per side.  Remove to serving platter and drizzle with additional Honey Barbecue Sauce.

Yields: 4 servings

Recipes: Rosé Sangria - Watermelon-Strawberry Sangria - (Instant Pot) Chorizo Shredded Pork - Hatch Fire Roasted Salsa - Hatch Chile Cream Sauce - Roasting and Freezing Hatch Chiles

 Let me begin with ...

Aside from not being able to sample, this was just like old times!  THANK YOU Pat, Libby, Susan, Donna & Steve, Cathy & Jim and (in spirit) Helen & Pat for coming to see me and support me.  It's been way too long since we all got together and chatted. This was just like old times.

Now on to the recipes ... I shared a few oldies from the archives and a couple of new ones.  Click on the title and you will be directed to the recipe.

Watermelon-Strawberry Sangria - This is Bobby Flay's recipe from his show Barbecue Addiction.   Requires a bit of prep, but a very refreshing cocktail.  Especially for the Labor Day weekend.

Rosé Sangria - Ina Garten's recipe which I modified.  (Apologies Ina Garten.)

(Instant Pot) Spanish Chorizo Shredded Pork - This met with rave reviews when I sampled it in 2019. 

 

Hatch Fire Roasted Salsa - This recipe is easy peasy.  Just add Hatch Chiles and a couple other ingredients to TFM's Nom Nom Salsa and take it enhances the flavor and texture.

Hatch Chile Cream Sauce - Great for finishing off your tacos, chicken, pork.

I have a nice assortment of recipes and products for next weekend.  Perfect for Labor Day celebrations and backyard BBQs.

Product Table every Saturday

With Covid and Delta I'm not able to sample and most of my regulars (aka Moochers and this is said with love) haven't been in the store.  Life at TFM, for me, is not lively nor fun. So, I've asked my new manager (agh! training another one as to what I do - but I love Ernie) if I could set-up a table every Saturday featuring wines, recipes, new products, and whatever else I can think of to chat about and sell.

Beginning this Saturday, August 28th from 11AM to 3:30PM I will have a table setup with recipes and products.  Without sampling (oh so sad) I will be at the table talking about what I'm featuring that day.

Please stop in and chit chat with me. Brighten my day! Show my new manager that I am loved. 

Wine Review: Forge Cellars Seneca Lake Dry Riesling Classique

 

Winemaker's Notes:  Grapefruit and violet

The winemaker's notes are very concise don't you think?

I was thrilled to have a dry riesling.  Forge Cellars 2019 Seneca Lake Dry Riesling Classique (New York) is light bodied and nicely balanced.  Palatte had some minerality, hint of citrus and a slight tartness.  Would pair perfectly with seafood.  HIGHLY RECOMMEND.  TFM's price is $16.99

Wine Review: Decoy Brut Cuvée

I am all about the bubbles!  I do not need an occassion or celebration.   I was so excited to happen upon Decoy Brut Cuvee.

This is the DEBUT for Decoy Brut Cuvée.  It is a blend of 49% Pinot Noir, 47% (Napa Valley) Chardonnay and 4% Pinot Meunier.  Crafted in the methodé  champenoise tradition. Dosage with French oak. Barrel fermented.

Winemaker's Notes:  An enticing sparkling wine that offers alluring layers of baked apple, white peach and orange zest, as well as aromatic hints of honeysuckle and vanilla.  On the palate, a delicate sweetness is perfectly balanced by bright acidity, which adds poins and energy to the lush, pure fruit flavors.

Winemaker's Notes say it all - layering of flavors.  VERY enjoyable.  The only downside for me is the bubbles dissipated quickly.  However, inspite of this I do recommend this wine. This would be perfect relaxing on the deck with a charcuterie board!  If you need some charcuterie inspriation refer to my post of April 23, 2018.

I purcashed this at TFM Huguenot (alas my store does not have it, but can order it for you) for $19.99.

RECIPE INDEX

    * Represents, TFM co-worker and customer favorite recipes.

** Recipes I'm sharing.

2013 RECIPE INDEX
2014 RECIPE INDEX   
2015 RECIPE INDEX
2016 RECIPE INDEX
2017 RECIPE INDEX
2018 RECIPE INDEX
2019 RECIPE INDEX

2020 RECIPE INDEX


A


B


C
** Crab Stuffed Shrimp

D


E


F


G
** Ginger Party Nuts

H

I

** Italian Pork Ragu    

J


K


L
** Lemon-Basil Beurre Blanc

M


N


O


P


Q

     

R

** Rosé Sangria

S


T

U


V


W
** Wild Alaskan King Salmon en Papillote with Lemon-Basil Beurre Blanc

X


Y

Z

RECIPE: Ginger Party Nuts

When I'm working I always walk around the store looking for new products and making mental notes on what I could sample.  Randy, our grocery manager, always shows me what's new as well.  Have to admit I even do this when I'm off the clock and in the store shopping.  Well....I happened upon The Ginger People Fiji Ginger Syrup.  To make it even better it had tag on the bottle with a recipe - "Super Simple Ginger Party Nuts".  I love ginger and who doesn't love an easy, super simple recipe.  This was worth a test.

I purchased unsalted mixed nuts, ginger syrup and crystallized ginger.  The latter two were from The Ginger People and they do have a quality product.

Ginger Party Nuts
¼ c. Ginger People Fiji Ginger Syrup
1 lb. (4 c.) unsalted mixed nuts
½ c. crystallized ginger, coarsely chopped (I used the whole 3.5 oz. bag)
¼ tsp. cayenne pepper
2 tsp. coarse salt
¼ tsp. black pepper
3 Tbl. sesame seeds

Preheat oven to 350 degrees F. In a medium saucepan, add Ginger Syrup.  Heat on medium until just warm.  Add remaining ingredients, mix well.  Line baking sheet with parchment paper.  Arrange nut mixture in a single layer on sheet.  Bake 15 minutes or until nuts are golden, stirring occasionally.  Cool completely, then break into bite-size pieces.  Store in an airtight container.

Nice tasty little snack.  This is on my list of what to sample when my demos return. As the recipe said, "Super Simple".  ENJOY!

Wine Review: Dough Sauvignon Blanc, 2019

This wine caught my eye ... new in the store, intriguing name and it supports the James Beard Foundation with an annual donation.  Dough 2019 Sauvignon Blanc is from the north coast of California. 

Winemaker's Notes:  Fruit for this wine comes from two North Coast counties. One vineyard tends to be a bit warmer, giving the wine tropical aromas and flavors, while the cooler site adds bright gooseberry and crisp acid structure. Together, they create a lively and refreshing Sauvignon Blanc with great balance that offers something for everyone. Aromas are nice floral aromatics centering on jasmine and lemongrass.  Layers of lime zest and gooseberry.  Flavors are ripe green melon and grapefruit.  Round, lush mid-palate. Bright acid on the finish.

Aroma for me was mild grapefruit; typical of a California Sauvignon Blanc.  Palate was grapefruit with a long bold gooseberry finish (the latter atypical of a California Sauvignon Blanc).  For me, this was light body and not balanced.  Have to say, at TFM's price of $15.99, there are others I prefer.  

I'm thinking if this is still in the store when my samplings come back I will definitely open it and pair with ... IDK, something.

Wine Review: Red Diamond Merlot - Recipe: Italian Pork Ragu

I had a craving for pasta while grocery shopping at TFM.  (Yes. Never shop when you're hungry.) With visions of my samplings eventually coming back I decided to test out an easy recipe in the Instant Pot.  Thinking back to my Instant Pot Spanish Chorizo Pork, it was now time to test out an Italian version. Aside from pork butt I purchased the following major ingredients:

     

  Michael's of Brooklyn sauces were on sale.  

  So I purchased their Home Style Gravy.

   Italian Seasoning.

   Wine. This is $8.99 at TFM and a great price for cooking.  

   It will also pair nicely with this meal. 

*****

Red Diamond Merlot, NV

Winemaker's Notes: This Merlot features softly-spiced black cherry, berry and plum flavors.

This was a medium/light body wine.  I thought it had a delightful dark berry nose.  Palate was dark fruit and spice with mild acidity. One I would recommend, especially for cooking.

On another note ... Altria sold Chateau Ste. Michelle Estates. Not sure how their wines will taste going forward. The article stated the grapes may not continue to be Washington State.  So sad.  To read the article, click here.

*****

(Instant Pot) Italian Pork Ragu

3 to 4 lb. pork shoulder or butt

1 pkg. TFM Sicilian Herb seasoning

3 Tbl. olive oil

1 small onion, diced

3 to 4 cloves garlic, sliced 

1 c. red wine, or broth (beef or chicken)

1 jar pasta sauce

salt to taste, or 2 chicken bouillon cubes

grated Parmesan cheese

Remove pork from netting and cut into 2-inch cubes. Remove any large pieces of fat as you cut.  Add pork cubes to Instant Pot. 

Toss pork with olive oil and 1 pkg. TFM Sicilian Herb seasoning.  Io Instant Pot add - onions, garlic, and red wine.

Set Instant Pot to PRESSURE/HIGH, MORE, KEEP WARM off, with steam vent closed, for 45 minutes.  When done, natural release for 10 minutes, then quick release.  Remove pork to baking tray and let cool 10 to 15 minutes.  

While pork is cooling set Instant Pot to SAUTE/NORMAL for 8 minutes and reduce. (The pot is convex, so when you see the center of the pot has very light coating of liquid, it is time to stop reducing. This could occur between 6 to 8 minutes.)

When pork has cooled, shred and add back to Instant Pot along with 1 jar of your favorite pasta sauce. Add bouillon cubes, or season with salt to taste. Set Instant Pot to SAUTE and cook until heated through.  OR if you've prepared this early in the day, or the day before, you can slow cook HIGH for 5 hours.  

Serve with your favorite pasta; something with nooks and crannies to catch the ragu. Top with grated Parmesan.

Have to say I was very anxious while this was cooking.  Nothing worse than an idea and it doesn't live up to my expectations.  This recipe is definitely a keeper and (fussy) Dave even enjoyed it. It was comfort food for me and nice pairing with Red Diamond Merlot. The Sicilian Herb seasoning gave this a bit of a kick.

I use bouillon cubes instead of salt in my pasta sauce/ragu.

Here's what the Instant Pot setting looks like for PRESSURE/HIGH.

Here's what the Instant Pot setting looks like for SAUTE/NORMAL.

Wine Review: Troublemaker 14

Having sworn off Rosé, I turn my attention back to red wine.  Hope Family Wines' Troublemaker 14 was on the shelf.  For me, Troublemaker has been a consistant wine from vintage to vintage.  Hasn't let me down so far and I was excited to try this one.

Winemaker's Notes: Aroma of dark fruit, black  pepper and a hint of asphalt. Pallet is, sweet vanilla, black berry cobbler, fresh currant and our signature splash of acidity create a lingering flavor that is finished with smooth and silky tannins. 

Syrah, Grenache, Mourvedre, Zinfandel, and Petite Sirah.  Using grapes that were harvested in 2016, 2017 and 2018. Wines were aged in oak for a minimum of 15 months and a maximum of 27 months, depending on the vintage.  All barrel aging was done in French and American oak barrels.

On the nose and palate I found cassis, dark fruit, and coffee. Light acidity and no tannins. Medium finish. I did think it needed to breathe a few minutes.  TFM price is $17.99.  Many more wines I enjoy more than this.  I'm one and done on this one.  I will open for my wine and food sampling.  It's definitely going to be a wine to chat about with my regulars.

Wine Review: Klinker Brick Bricks & Roses Rosé 2019

Klinker Brick, Bricks & Roses, 2019, Lodi, CA.  A blend of 40% Grenache, 24% Mourvedre, 18% Syrah, 18% Cargnane. TFM price $16.99.

Rosé.  Lodi.  Checks two of my boxes.  This sounded like a delicious blend. Plus I've heard a lot of good things about Klinker Brick Winery.  This was worth a try.

Winemaker's Notes: Mouthwatering notes of white peach and strawberry lead into a crisp and refreshing texture that integrates subtle acidity with a balanced and slightly generous mid-palate. True to the Klinker Brick style, this wine retains an exceptional balance of freshness and aromatics, while still providing the dry finish that makes it a perfect pairing for tuna nicoise, roast chicken, or mixed greens with feta cheese.

Have to say, looking at the Winemaker's notes, Dave and I were way off the mark.  For starters, we did not find anything on the nose; non-descript. Palate was acid, acid, acid.  Disappointing that we did not find any fruit notes or crispness. No character. This was a light body Rosé with a long tart, acidic finish.  After the acidity disipated, I was left with a tartness that reminded me of green apple, just short of pithy.  Not sure how the flavor profile would change if I had with food. 

Based on my last few Rosé purchases, I'm going to give up on purchasing them.  I'll wait until my sampling comes back and we'll revisit Rosés together.

Wine Review: Riondo Prosecco Rosé - Recipe: Rosé Sangria

Let me begin with ... I SURVIVED!  

• New store manager.  
• New store manager rules.  
• Employee hours being cut.  
• And let's not forget, new managers just don't know what to do with me.  Other TFM's and grocery stores, don't have anyone who does what I do.

Sooooo, to celebrate that I'm still a TFM employee, I had to open a bottle of bubbles.  Although I don't need a reason to open bubbles, this seemed to call for it.

I've shyed away from Riondo Prosecco for a while.  Only because the price had increased signifcantly and La Marca was less expensive.  (FYI - this is no longer the case as La Marca has gone up significanly.)  But, Riondo has a NEW Prosecco Rosé.

This is from Italy and has lots and lots of enjoyable bubbles.  Refreshing.  Perfect for summer.  TFM price $12.99.

*****

Rosé Sangria

1 bottle (750ml) Rosé

1 c. POM pomegranate juice

2/3 c. freshly squeezed lemon juice (2 to 3 large lemons)

1/3 to ½ c. granulated sugar*

½ c. triple sec

½ c. brandy

12 strawberries, sliced (stems removed)

Add sugar and lemon juice to large pitcher. Stir to dissolve sugar.  Add remaining ingredients.  Refrigerate for at least 2 hours.  Serve over ice with some of the macerated strawberries.

* Adjust the sugar based on the flavor of your Rosé.  (The Rosé I used was bitter and required more sugar.)

I adapted this from Ina Garten's Rosé Sangria; a light, summery Sangria.  So why did I alter her recipe ... 

     1. She added water and for me that was just diluting the wine.  

     2. Superfine sugar measures more than granulated sugar and I didn't want this to be too sweet. 

     3. The Rosé I used - Chateau Ste. Michelle's Rosé was bitter and I had to mask that flavor.  

Have to tell you, this is addictive. Also, the strawberries give the flavor a nice strawberry note. DELICIOUS if I do say so myself (and Dave).  

I did prepare this recipe a second time using Sunseeker Rosé.  This was also bitter.  Sugar took care of this and you would never know.

Chateau Ste. Michelle Rosé  - TFM $12.99.

Sunseeker Rosé - TFM $11.99.

Wine Review: Knotty Vines Chardonnay, 2018

Blogger has changed for the worse ... I hate that I can no longer incorporate images next to my text.  AGH!!!  But, that's not the point of this post.

I was having a craving King Salmon and Chardonnay ... 

King Salmon poached in butter. 
(Yes, will trade husband.  Some days
will give him away.)

Have to say Knotty Vines 2018 Chardonnay was quite enjoyable and had character.  Petrol and grassy nose.  On the palatte I did taste a hint of pineapple and it had a refreshing green apple tartness giving it a bit of a pucker. Medium body and just short of creamy.  Mild acidity.   This did linger on the palatte for a bit and was tart.  Paired perfectly with my salmon.  Definitley a wine I recommend.  Great price at $12.99.

Winemaker's Notes:  A freshly balanced and flavorful Chardonnay that flaunts vibrant peach, green apple and tropical notes, followed by a lively acidity and rich creamy vanilla finish.  Green apple, tropical peach, mineral, smooth.  Fresh, lively acid balance with sweet green apple, peach, creamy oak.  100% Chardonnay. French oak with weekly battonage.

Wine Review: Planeta Rose, 2019

Oh where to go with this wine review ... ?  I guess just read on.

Rosé wines have become all the rage and their prices have increased tremendously. I enjoy a nice Rosé but not one that will break the bank.  TFM had one at a nice price point and it was from Italy with notes (indicated on the back label) of strawberry and pomegranate.  A bonus for me was 50% of the grapes used were Nero d'Avola (a favorite red that I enjoy); remaining 50% Syrah.  At $13.99 Planeta  Rosé, 2019 sounded like it was right up my alley and worth a try. 

Summary - Planeta Rosé, 2019, from Italy.  50/50 blend of Nero d'Avola and Syrah.  $13.99.

Winemaker Notes:  Our Rosé, fresh and fruity, represents all the feeling of a Sicilian summer.  Its colour is that of a summer sunset.  The fresh aromas of strawberry make it a marvellously friendly wine, and easy to drink.  Enjoy Planeta's Rosé in good company, as an aperitif with tapas, raw fish, fresh salads or alone with seasonal fruit.

Bottle #1 - It reminded me of a light bright Vinho Verde but with a hint of strawberry.  Although short on finish (like Vinho Verdes is), it was enjoyable and a delightful patio wine; summer sipper.  This will pair nicely with seafood and cheese.  Based on this bottle - If you enjoy Rosé and want something not too dry, different, and with a nice price, you should put this on your list of must haves.  

Bottle #2 (first bottle was so enjoyable, I HAD to have a second) - NOT the same. Although I did get the hint of strawberry and this time a hint of pomegranate, this bottle was an acid bomb.  Did not enjoy it as a sipper and it had to have food.  Alas, nothing in the house to pair with it.  Dave tried it and said, "please don't make me drink this."

So, my thoughts on this ... based on the winemaker's notes, I want to believe bottle #1 is the true indicator of this wine, but I can't guarantee it.  This is selling very well at the store.  My quesiton is, are there repeat customers?  I don't plan on purchasing bottle #3 to make a decision.  BUT, if my wine and food sampling come back soon and this is still in the store I will open it up and we can make a decision together.  If you happen to purchase a bottle, please let me know your thoughts.