Wednesday was a beautiful fall day- in August. The final waterfront
concert of the year, we knew people in both of the bands (jazz/blues
and bluegrass). Betsy surprised me by making fried chicken and cheddar
biscuits (I'm still a Southern boy), which we carried to river along
with an orzo salad, leftover slaw, and a couple wines:

2007 Cantalupo "Il Mimo" Rosato
Cherries and cranberries, light but apparent tannins. Fresh, sweet
fruit balanced by good acidity, a little whiff of Piedmont tar. B+

2006 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Riesling QbA
(Nahe).
Rose is usually my first thought with fried chicken, and the Il Mimo
did ok. But as this recipe is quite spicy (sambal olek in with
buttermilk, cayenne in flour, herbs in oil) I thought I'd try
something off-dry as well. This had a definite Lime SweeTarts™ base,
with some grapefruit and mineral. Sweetness to handle the spices,
though on balance I think I still preferred the Il Mimo as a match.
Both good wines, though. B/B+

Fun fun night, the bonus was sitting with old friends we hadn't seen
in ages. Side note: I try not to be a food snob. I realize not
everyone cares as much as I do. I actually have zero problem with
people bringing supermarket salads or Subway™ sandwiches to a picnic,
their choice. But I confess to being bewildered by the huge number of
families bringing pizza to picnics. I like pizza, but for some reason
it just seems weird as a picnic food to me! Am I alone?

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.
*

DaleW wrote:

> 2007 Cantalupo "Il Mimo" Rosato
> Cherries and cranberries, light but apparent tannins. Fresh, sweet
> fruit balanced by good acidity, a little whiff of Piedmont tar. B+

Thanks for the notes, Dale. How does this year's version compare to
previous editions?

>
> 2006 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Riesling QbA
> (Nahe).
> Rose is usually my first thought with fried chicken, and the Il Mimo
> did ok. But as this recipe is quite spicy (sambal olek in with
> buttermilk, cayenne in flour, herbs in oil) I thought I'd try
> something off-dry as well. This had a definite Lime SweeTarts™ base,
> with some grapefruit and mineral. Sweetness to handle the spices,
> though on balance I think I still preferred the Il Mimo as a match.
> Both good wines, though. B/B+

I wouldn't have guessed that this wine would be as sweet as you found
it, but I suppose that's a reflection of the year.

> I like pizza, but for some reason
> it just seems weird as a picnic food to me! Am I alone?

I'm with you, Dale. As much as I like pizza, I prefer eating it very
close to it coming out of the oven*, making it less than ideal for a
picnic unless you're cooking it over the grill ;-) My preferred picnic
foods are bread, salume, cheeses, prepared salads, hummus, grilled fish
and meats, the latter two of course contingent on having a grill handy
to the picnic site.

Mark Lipton

* Except for breakfast, of course! ;-)

--
alt.food.wine FAQ: http://winefaq.cwdjr.net

In article
>,
DaleW > wrote:

> Wednesday was a beautiful fall day- in August. The final waterfront
> concert of the year, we knew people in both of the bands (jazz/blues
> and bluegrass). Betsy surprised me by making fried chicken and cheddar
> biscuits (I'm still a Southern boy), which we carried to river along
> with an orzo salad, leftover slaw, and a couple wines:
>
> 2007 Cantalupo "Il Mimo" Rosato
> Cherries and cranberries, light but apparent tannins. Fresh, sweet
> fruit balanced by good acidity, a little whiff of Piedmont tar. B+
>
> 2006 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Riesling QbA
> (Nahe).
> Rose is usually my first thought with fried chicken, and the Il Mimo
> did ok. But as this recipe is quite spicy (sambal olek in with
> buttermilk, cayenne in flour, herbs in oil) I thought I'd try
> something off-dry as well. This had a definite Lime SweeTarts� base,
> with some grapefruit and mineral. Sweetness to handle the spices,
> though on balance I think I still preferred the Il Mimo as a match.
> Both good wines, though. B/B+
>
> Fun fun night, the bonus was sitting with old friends we hadn't seen
> in ages. Side note: I try not to be a food snob. I realize not
> everyone cares as much as I do. I actually have zero problem with
> people bringing supermarket salads or Subway� sandwiches to a picnic,
> their choice. But I confess to being bewildered by the huge number of
> families bringing pizza to picnics. I like pizza, but for some reason
> it just seems weird as a picnic food to me! Am I alone?
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.
> *

Sounds great. Makes my mouth drool and my cholesterol go up just
thinking about it. Il Mimo is outright my favorite Rosato that I keep a
good supply of. Pizza is not good to me if it is cold so I have to agree
there.

On Aug 21, 4:16�pm, Lawrence Leichtman > wrote:
> In article
> >,
>
>
>
>
>
> �DaleW > wrote:
> > Wednesday was a beautiful fall day- in August. The final waterfront
> > concert of the year, we knew people in both of the bands (jazz/blues
> > and bluegrass). Betsy surprised me by making fried chicken and cheddar
> > biscuits (I'm still a Southern boy), which we carried to river along
> > with an orzo salad, leftover slaw, and a couple wines:
>
> > 2007 Cantalupo "Il Mimo" Rosato
> > Cherries and cranberries, light but apparent tannins. Fresh, sweet
> > fruit balanced by good acidity, a little whiff of Piedmont tar. B+
>
> > 2006 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Riesling QbA
> > (Nahe).
> > Rose is usually my first thought with fried chicken, and the Il Mimo
> > did ok. But as this recipe is quite spicy (sambal olek in with
> > buttermilk, cayenne in flour, herbs in oil) I thought I'd try
> > something off-dry as well. This had a definite Lime SweeTarts �base,
> > with some grapefruit and mineral. Sweetness to handle the spices,
> > though on balance I think I still preferred the Il Mimo as a match.
> > Both good wines, though. B/B+
>
> > Fun fun night, the bonus was sitting with old friends we hadn't seen
> > in ages. Side note: I try not to be a food snob. I realize not
> > everyone cares as much as I do. I actually have zero problem with
> > people bringing supermarket salads or �Subway �sandwiches to a picnic,
> > their choice. But I confess to being bewildered �by the huge number of
> > families bringing pizza to picnics. I like pizza, but for some reason
> > it just seems weird as a picnic food to me! Am I alone?
>
> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > drink at a party where it was only choice. Furthermore, I offer no
> > promises of objectivity, accuracy, and certainly not of consistency.
> > �
>
> Sounds great. Makes my mouth drool and my cholesterol go up just
> thinking about it. Il Mimo is outright my favorite Rosato that I keep a
> good supply of. Pizza is not good to me if it is cold so I have to agree
> there.- Hide quoted text -
>
> - Show quoted text -

I actually make a pizza that is meant to be served cold. It's grilled
salmon, roasted red pepper and goat cheese, white pizza..no pizza
sauce. I just made one MOnday night and served it with a 2007 Kamen
Rose of Cabernet.

In article
>,
"Bi!!" > wrote:

> On Aug 21, 4:16?pm, Lawrence Leichtman > wrote:
> > In article
> > >,
> >
> >
> >
> >
> >
> > ?DaleW > wrote:
> > > Wednesday was a beautiful fall day- in August. The final waterfront
> > > concert of the year, we knew people in both of the bands (jazz/blues
> > > and bluegrass). Betsy surprised me by making fried chicken and cheddar
> > > biscuits (I'm still a Southern boy), which we carried to river along
> > > with an orzo salad, leftover slaw, and a couple wines:
> >
> > > 2007 Cantalupo "Il Mimo" Rosato
> > > Cherries and cranberries, light but apparent tannins. Fresh, sweet
> > > fruit balanced by good acidity, a little whiff of Piedmont tar. B+
> >
> > > 2006 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Riesling QbA
> > > (Nahe).
> > > Rose is usually my first thought with fried chicken, and the Il Mimo
> > > did ok. But as this recipe is quite spicy (sambal olek in with
> > > buttermilk, cayenne in flour, herbs in oil) I thought I'd try
> > > something off-dry as well. This had a definite Lime SweeTarts ?base,
> > > with some grapefruit and mineral. Sweetness to handle the spices,
> > > though on balance I think I still preferred the Il Mimo as a match.
> > > Both good wines, though. B/B+
> >
> > > Fun fun night, the bonus was sitting with old friends we hadn't seen
> > > in ages. Side note: I try not to be a food snob. I realize not
> > > everyone cares as much as I do. I actually have zero problem with
> > > people bringing supermarket salads or ?Subway ?sandwiches to a picnic,
> > > their choice. But I confess to being bewildered ?by the huge number of
> > > families bringing pizza to picnics. I like pizza, but for some reason
> > > it just seems weird as a picnic food to me! Am I alone?
> >
> > > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > > drink at a party where it was only choice. Furthermore, I offer no
> > > promises of objectivity, accuracy, and certainly not of consistency.
> > > ?
> >
> > Sounds great. Makes my mouth drool and my cholesterol go up just
> > thinking about it. Il Mimo is outright my favorite Rosato that I keep a
> > good supply of. Pizza is not good to me if it is cold so I have to agree
> > there.- Hide quoted text -
> >
> > - Show quoted text -
>
> I actually make a pizza that is meant to be served cold. It's grilled
> salmon, roasted red pepper and goat cheese, white pizza..no pizza
> sauce. I just made one MOnday night and served it with a 2007 Kamen
> Rose of Cabernet.

Ah, that is definitely a better recipe for cold. Almost the Wolfgang
Puck recipe.

On Aug 21, 12:14*pm, Mark Lipton > wrote:
> DaleW wrote:
> > 2007 Cantalupo "Il Mimo" Rosato
> > Cherries and cranberries, light but apparent tannins. Fresh, sweet
> > fruit balanced by good acidity, a little whiff of Piedmont tar. B+
>
> Thanks for the notes, Dale. *How does this year's version compare to
> previous editions?
>
>
>
> > 2006 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Riesling QbA
> > (Nahe).
> > Rose is usually my first thought with fried chicken, and the Il Mimo
> > did ok. But as this recipe is quite spicy (sambal olek in with
> > buttermilk, cayenne in flour, herbs in oil) I thought I'd try
> > something off-dry as well. This had a definite Lime SweeTarts™ base,
> > with some grapefruit and mineral. Sweetness to handle the spices,
> > though on balance I think I still preferred the Il Mimo as a match.
> > Both good wines, though. B/B+
>
> I wouldn't have guessed that this wine would be as sweet as you found
> it, but I suppose that's a reflection of the year.
>
> > I like pizza, but for some reason
> > it just seems weird as a picnic food to me! Am I alone?
>
> I'm with you, Dale. *As much as I like pizza, I prefer eating it very
> close to it coming out of the oven*, making it less than ideal for a
> picnic unless you're cooking it over the grill ;-) *My preferred picnic
> foods are bread, salume, cheeses, prepared salads, hummus, grilled fish
> and meats, the latter two of course contingent on having a grill handy
> to the picnic site.
>
> Mark Lipton
>
> * Except for breakfast, of course! ;-)
>
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

Il Mimo is a little smaller than '06/'05, similar to '02 or '04,
though fruit seems a little sweeter.
Add fried chicken to your list and you've got my idea of picnic

On Aug 22, 9:51�am, Lawrence Leichtman > wrote:
> In article
> >,
>
>
>
>
>
> �"Bi!!" > wrote:
> > On Aug 21, 4:16?pm, Lawrence Leichtman > wrote:
> > > In article
> > > >,
>
> > > ?DaleW > wrote:
> > > > Wednesday was a beautiful fall day- in August. The final waterfront
> > > > concert of the year, we knew people in both of the bands (jazz/blues
> > > > and bluegrass). Betsy surprised me by making fried chicken and cheddar
> > > > biscuits (I'm still a Southern boy), which we carried to river along
> > > > with an orzo salad, leftover slaw, and a couple wines:
>
> > > > 2007 Cantalupo "Il Mimo" Rosato
> > > > Cherries and cranberries, light but apparent tannins. Fresh, sweet
> > > > fruit balanced by good acidity, a little whiff of Piedmont tar. B+
>
> > > > 2006 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Riesling QbA
> > > > (Nahe).
> > > > Rose is usually my first thought with fried chicken, and the Il Mimo
> > > > did ok. But as this recipe is quite spicy (sambal olek in with
> > > > buttermilk, cayenne in flour, herbs in oil) I thought I'd try
> > > > something off-dry as well. This had a definite Lime SweeTarts ?base,
> > > > with some grapefruit and mineral. Sweetness to handle the spices,
> > > > though on balance I think I still preferred the Il Mimo as a match.
> > > > Both good wines, though. B/B+
>
> > > > Fun fun night, the bonus was sitting with old friends we hadn't seen
> > > > in ages. Side note: I try not to be a food snob. I realize not
> > > > everyone cares as much as I do. I actually have zero problem with
> > > > people bringing supermarket salads or ?Subway ?sandwiches to a picnic,
> > > > their choice. But I confess to being bewildered ?by the huge number of
> > > > families bringing pizza to picnics. I like pizza, but for some reason
> > > > it just seems weird as a picnic food to me! Am I alone?
>
> > > > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > > > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > > > drink at a party where it was only choice. Furthermore, I offer no
> > > > promises of objectivity, accuracy, and certainly not of consistency..
> > > > ?
>
> > > Sounds great. Makes my mouth drool and my cholesterol go up just
> > > thinking about it. Il Mimo is outright my favorite Rosato that I keep a
> > > good supply of. Pizza is not good to me if it is cold so I have to agree
> > > there.- Hide quoted text -
>
> > > - Show quoted text -
>
> > I actually make a pizza that is meant to be served cold. �It's grilled
> > salmon, roasted red pepper and goat cheese, white pizza..no pizza
> > sauce. �I just made one MOnday night and served it with a 2007 Kamen
> > Rose of Cabernet.
>
> Ah, that is definitely a better recipe for cold. Almost the Wolfgang
> Puck recipe.- Hide quoted text -
>
> - Show quoted text -

yes, sounds good, and Bi!!'s recipe sounds lke a pizza I'd find
acceptable picnic food!
Party in Ohio!

In article
>,
DaleW > wrote:

> On Aug 21, 12:14*pm, Mark Lipton > wrote:
> > DaleW wrote:
> > > 2007 Cantalupo "Il Mimo" Rosato
> > > Cherries and cranberries, light but apparent tannins. Fresh, sweet
> > > fruit balanced by good acidity, a little whiff of Piedmont tar. B+
> >
> > Thanks for the notes, Dale. *How does this year's version compare to
> > previous editions?
> >
> >
> >
> > > 2006 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Riesling QbA
> > > (Nahe).
> > > Rose is usually my first thought with fried chicken, and the Il Mimo
> > > did ok. But as this recipe is quite spicy (sambal olek in with
> > > buttermilk, cayenne in flour, herbs in oil) I thought I'd try
> > > something off-dry as well. This had a definite Lime SweeTarts� base,
> > > with some grapefruit and mineral. Sweetness to handle the spices,
> > > though on balance I think I still preferred the Il Mimo as a match.
> > > Both good wines, though. B/B+
> >
> > I wouldn't have guessed that this wine would be as sweet as you found
> > it, but I suppose that's a reflection of the year.
> >
> > > I like pizza, but for some reason
> > > it just seems weird as a picnic food to me! Am I alone?
> >
> > I'm with you, Dale. *As much as I like pizza, I prefer eating it very
> > close to it coming out of the oven*, making it less than ideal for a
> > picnic unless you're cooking it over the grill ;-) *My preferred picnic
> > foods are bread, salume, cheeses, prepared salads, hummus, grilled fish
> > and meats, the latter two of course contingent on having a grill handy
> > to the picnic site.
> >
> > Mark Lipton
> >
> > * Except for breakfast, of course! ;-)
> >
> > --
> > alt.food.wine FAQ: *http://winefaq.cwdjr.net
>
> Il Mimo is a little smaller than '06/'05, similar to '02 or '04,
> though fruit seems a little sweeter.
> Add fried chicken to your list and you've got my idea of picnic

That is on the schedule for Sunday including two bottles of Il Mimo,
potato salad, pasta salad and watermelon.

On Aug 22, 11:42�am, DaleW > wrote:
> On Aug 22, 9:51 am, Lawrence Leichtman > wrote:
>
>
>
>
>
> > In article
> > >,
>
> > "Bi!!" > wrote:
> > > On Aug 21, 4:16?pm, Lawrence Leichtman > wrote:
> > > > In article
> > > > >,
>
> > > > ?DaleW > wrote:
> > > > > Wednesday was a beautiful fall day- in August. The final waterfront
> > > > > concert of the year, we knew people in both of the bands (jazz/blues
> > > > > and bluegrass). Betsy surprised me by making fried chicken and cheddar
> > > > > biscuits (I'm still a Southern boy), which we carried to river along
> > > > > with an orzo salad, leftover slaw, and a couple wines:
>
> > > > > 2007 Cantalupo "Il Mimo" Rosato
> > > > > Cherries and cranberries, light but apparent tannins. Fresh, sweet
> > > > > fruit balanced by good acidity, a little whiff of Piedmont tar. B+
>
> > > > > 2006 Hexamer "Quartzit" Meddersheimer Rheingrafenberg Riesling QbA
> > > > > (Nahe).
> > > > > Rose is usually my first thought with fried chicken, and the Il Mimo
> > > > > did ok. But as this recipe is quite spicy (sambal olek in with
> > > > > buttermilk, cayenne in flour, herbs in oil) I thought I'd try
> > > > > something off-dry as well. This had a definite Lime SweeTarts ?base,
> > > > > with some grapefruit and mineral. Sweetness to handle the spices,
> > > > > though on balance I think I still preferred the Il Mimo as a match.
> > > > > Both good wines, though. B/B+
>
> > > > > Fun fun night, the bonus was sitting with old friends we hadn't seen
> > > > > in ages. Side note: I try not to be a food snob. I realize not
> > > > > everyone cares as much as I do. I actually have zero problem with
> > > > > people bringing supermarket salads or ?Subway ?sandwiches to a picnic,
> > > > > their choice. But I confess to being bewildered ?by the huge number of
> > > > > families bringing pizza to picnics. I like pizza, but for some reason
> > > > > it just seems weird as a picnic food to me! Am I alone?
>
> > > > > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > > > > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > > > > drink at a party where it was only choice. Furthermore, I offer no
> > > > > promises of objectivity, accuracy, and certainly not of consistency.
> > > > > ?
>
> > > > Sounds great. Makes my mouth drool and my cholesterol go up just
> > > > thinking about it. Il Mimo is outright my favorite Rosato that I keep a
> > > > good supply of. Pizza is not good to me if it is cold so I have to agree
> > > > there.- Hide quoted text -
>
> > > > - Show quoted text -
>
> > > I actually make a pizza that is meant to be served cold. It's grilled
> > > salmon, roasted red pepper and goat cheese, white pizza..no pizza
> > > sauce. I just made one MOnday night and served it with a 2007 Kamen
> > > Rose of Cabernet.
>
> > Ah, that is definitely a better recipe for cold. Almost the Wolfgang
> > Puck recipe.- Hide quoted text -
>
> > - Show quoted text -
>
> yes, sounds good, and Bi!!'s recipe sounds �lke a pizza I'd find
> acceptable picnic food!
> Party in Ohio!- Hide quoted text -
>
> - Show quoted text -

The crust is a Scicilian style with a crispy bottom crust yet a
"poofy" chewy top about 1/2 inch thick in the center and maybe 3/4 to
an inch around the edge. I usually serve it room temp to slightly
chilled. I've been buying the premade dough balls from Whole Foods
that work really well. I just amke sure that I coat the dough well
with evoo while it's rising.

Hi Bill
On Fri, 22 Aug 2008 04:50:39 -0700 (PDT), "Bi!!" >
wrote:


>> > 2007 Cantalupo "Il Mimo" Rosato

I know this sounds really dumb, but I've only recently noticed the
term "Rosato" is this the new in vogue name for Rosé, or something
different?


>I actually make a pizza that is meant to be served cold. It's grilled
>salmon, roasted red pepper and goat cheese, white pizza..no pizza
>sauce. I just made one MOnday night and served it with a 2007 Kamen
>Rose of Cabernet.

I make a not quite pizza that is also designed to be served cold. It's
a provençale Tomato and onion tart that is closely related to a
****aladière Niçoise.

@@@@@ Now You're Cooking! Export Format

Provençale Tomato & Onion Tart

french, starters, tarts, vegetables

1 10 inch parbaked pastry base; -=or=-
500 sq cm pastry base any shape; say 20*25 cm
700 gm onion/tomato mix; total weight
----MADE FROM----
----METRIC MEASURES----
500 gm tomatoes; ripe
60 ml olive oil
50 gm tomato purée
1 kg sweet onions; thin sliced
30 gm butter
----AMERICAN MEASURES----
1 lb tomatoes; concassee
4 tablespoon olive oil
2 tablespoon tomato puree
2 lb sweet onions; thin sliced
2 tablespoon butter
----COMMON MEASURES----
1 basil and thyme
1 salt & pepper
1 rosemary or tarragon
1 salt & pepper
1 oil
----DECORATION----
1 anchovies
1 grated parmesan
1 black olives
1 olive oil

Heat the olive oil in a large saucepan. Add the peeled, seeded and
chopped tomatoes, which should be fine ripe ones. Add the tomato puree
and some chopped basil and thyme. Over moderate heat, cook until
reduced and thickened. Salt & pepper to taste.

Meanwhile, in another pan, melt the butter. Add the peeled and thinly
sliced sweet onions (in the UK, use spanish onions, which are very
large. The important thing is that they should be very sweet) and a
little rosemary or tarragon. Salt & pepper lightly, and simmer with
the lid on 10 minutes over very gentle heat.

Remove the lid, raise the heat slightly and continue cooking, stirring
from time to time until the onions are really soft and golden. they
shouldn't be browned at all. When both the tomatoes and onions are
done, mix them together in the larger saucepan, correct the seasoning
and simmer together 5 minutes.

Preheat the oven to 190°C, 375°F.

To compose the tart. Sprinkle the bottom of the parbaked shortcrust
tart base with a little grated parmesan. Pour over the tomato/onion
mixture and decorate with black olives and anchovies. These last two
may optionally be pitted, and soaked in milk respectively. Brush
lightly with olive oil and bake in the oven for about 30 minutes,
until lightly browned.

Recipe traditional.

Yield: 8 servings


** Exported from Now You're Cooking! v5.83 **



--
All the best
Fatty from Forges

On Aug 24, 3:44�am, IanH > wrote:
> >> > 2007 Cantalupo "Il Mimo" Rosato
>
> I know this sounds really dumb, but I've only recently noticed the
> term "Rosato" is this the new in vogue name for Ros� or something
> different?

Ian,
Strangely enough, the Italians prefer their own language to French.
Just as the Spanish say Rosado.

Personally I use ros� when speaking of the *class* of pink wines, but
list name of individual wine as it is on label.

Nice recipe, thanks

On Aug 24, 3:44�am, IanH > wrote:
> Hi Bill
> On Fri, 22 Aug 2008 04:50:39 -0700 (PDT), "Bi!!" >
> wrote:
>
> >> > 2007 Cantalupo "Il Mimo" Rosato
>
> I know this sounds really dumb, but I've only recently noticed the
> term "Rosato" is this the new in vogue name for Ros� or something
> different?
>
> >I actually make a pizza that is meant to be served cold. �It's grilled
> >salmon, roasted red pepper and goat cheese, white pizza..no pizza
> >sauce. �I just made one MOnday night and served it with a 2007 Kamen
> >Rose of Cabernet.
>
> I make a not quite pizza that is also designed to be served cold. It's
> a proven�ale Tomato and onion tart that is closely related to a
> ****aladi�re Ni�oise.
>
> @@@@@ Now You're Cooking! Export Format
>
> Proven�ale Tomato & Onion Tart
>
> french, starters, tarts, vegetables
>
> 1 10 inch parbaked pastry base; -=or=-
> 500 sq cm pastry base any shape; say 20*25 cm
> 700 gm onion/tomato mix; total weight
> � � � ----MADE FROM----
> � � � ----METRIC MEASURES----
> 500 gm tomatoes; ripe
> 60 ml olive oil
> 50 gm tomato pur�e
> 1 kg sweet onions; thin sliced
> 30 gm butter
> � � � ----AMERICAN MEASURES----
> 1 lb tomatoes; concassee
> 4 tablespoon olive oil
> 2 tablespoon tomato puree
> 2 lb sweet onions; thin sliced
> 2 tablespoon butter
> � � � ----COMMON MEASURES----
> 1 �basil and thyme
> 1 �salt & pepper
> 1 �rosemary or tarragon
> 1 �salt & pepper
> 1 �oil
> � � � ----DECORATION----
> 1 �anchovies
> 1 �grated parmesan
> 1 �black olives
> 1 �olive oil
>
> Heat the olive oil in a large saucepan. Add the peeled, seeded and
> chopped tomatoes, which should be fine ripe ones. Add the tomato puree
> and some chopped basil and thyme. Over moderate heat, cook until
> reduced and thickened. Salt & pepper to taste.
>
> Meanwhile, in another pan, melt the butter. Add the peeled and thinly
> sliced sweet onions (in the UK, use spanish onions, which are very
> large. The important thing is that they should be very sweet) and a
> little rosemary or tarragon. Salt & pepper lightly, and simmer with
> the lid on 10 minutes over very gentle heat.
>
> Remove the lid, raise the heat slightly and continue cooking, stirring
> from time to time until the onions are really soft and golden. they
> shouldn't be browned at all. When both the tomatoes and onions are
> done, mix them together in the larger saucepan, correct the seasoning
> and simmer together 5 minutes.
>
> Preheat the oven to 190�C, 375�F.
>
> To compose the tart. Sprinkle the bottom of the parbaked shortcrust
> tart base with a little grated parmesan. Pour over the tomato/onion
> mixture and decorate with black olives and anchovies. These last two
> may optionally be pitted, and soaked in milk respectively. Brush
> lightly with olive oil and bake in the oven for about 30 minutes,
> until lightly browned.
>
> Recipe traditional.
>
> Yield: 8 servings
>
> ** Exported from Now You're Cooking! v5.83 **
>
> --
> All the best
> Fatty from Forges

Thanks for receipe Ian, I'll try it next weekend. I think the
"rosato" term was actually the name of the wine that Dale tasted.

In article >,
IanH > wrote:

> Hi Bill
> On Fri, 22 Aug 2008 04:50:39 -0700 (PDT), "Bi!!" >
> wrote:
>
>
> >> > 2007 Cantalupo "Il Mimo" Rosato
>
> I know this sounds really dumb, but I've only recently noticed the
> term "Rosato" is this the new in vogue name for Rosé, or something
> different?
>
>
> >I actually make a pizza that is meant to be served cold. It's grilled
> >salmon, roasted red pepper and goat cheese, white pizza..no pizza
> >sauce. I just made one MOnday night and served it with a 2007 Kamen
> >Rose of Cabernet.
>
> I make a not quite pizza that is also designed to be served cold. It's
> a provençale Tomato and onion tart that is closely related to a
> ****aladière Niçoise.
>
> @@@@@ Now You're Cooking! Export Format
>
> Provençale Tomato & Onion Tart
>
> french, starters, tarts, vegetables
>
> 1 10 inch parbaked pastry base; -=or=-
> 500 sq cm pastry base any shape; say 20*25 cm
> 700 gm onion/tomato mix; total weight
> ----MADE FROM----
> ----METRIC MEASURES----
> 500 gm tomatoes; ripe
> 60 ml olive oil
> 50 gm tomato purée
> 1 kg sweet onions; thin sliced
> 30 gm butter
> ----AMERICAN MEASURES----
> 1 lb tomatoes; concassee
> 4 tablespoon olive oil
> 2 tablespoon tomato puree
> 2 lb sweet onions; thin sliced
> 2 tablespoon butter
> ----COMMON MEASURES----
> 1 basil and thyme
> 1 salt & pepper
> 1 rosemary or tarragon
> 1 salt & pepper
> 1 oil
> ----DECORATION----
> 1 anchovies
> 1 grated parmesan
> 1 black olives
> 1 olive oil
>
> Heat the olive oil in a large saucepan. Add the peeled, seeded and
> chopped tomatoes, which should be fine ripe ones. Add the tomato puree
> and some chopped basil and thyme. Over moderate heat, cook until
> reduced and thickened. Salt & pepper to taste.
>
> Meanwhile, in another pan, melt the butter. Add the peeled and thinly
> sliced sweet onions (in the UK, use spanish onions, which are very
> large. The important thing is that they should be very sweet) and a
> little rosemary or tarragon. Salt & pepper lightly, and simmer with
> the lid on 10 minutes over very gentle heat.
>
> Remove the lid, raise the heat slightly and continue cooking, stirring
> from time to time until the onions are really soft and golden. they
> shouldn't be browned at all. When both the tomatoes and onions are
> done, mix them together in the larger saucepan, correct the seasoning
> and simmer together 5 minutes.
>
> Preheat the oven to 190°C, 375°F.
>
> To compose the tart. Sprinkle the bottom of the parbaked shortcrust
> tart base with a little grated parmesan. Pour over the tomato/onion
> mixture and decorate with black olives and anchovies. These last two
> may optionally be pitted, and soaked in milk respectively. Brush
> lightly with olive oil and bake in the oven for about 30 minutes,
> until lightly browned.
>
> Recipe traditional.
>
> Yield: 8 servings
>
>
> ** Exported from Now You're Cooking! v5.83 **
>
>
>
> --
> All the best
> Fatty from Forges

The Rosato I drink Il Mimo Canalupo is a rose of Nebbiolo. Rosato is an
Italian term for a rose.

Hi Dale, Bill and Lawrence,
On Sun, 24 Aug 2008 04:41:46 -0700 (PDT), DaleW >
wrote:

>On Aug 24, 3:44?am, IanH > wrote:
>> >> > 2007 Cantalupo "Il Mimo" Rosato
>>
>> I know this sounds really dumb, but I've only recently noticed the
>> term "Rosato" is this the new in vogue name for Rosé or something
>> different?

>Strangely enough, the Italians prefer their own language to French.
>Just as the Spanish say Rosado.

Thanks. Actually, I've not often seen Italian pink wines on sale,
(especially here in France) so clearly the expressions passed me by. I
guessed it might be that, naturally, but wondered whether it was used
more generally in the USA in place of rosé.

>Nice recipe, thanks

You're welcome. I'm afraid the quantity of filling is not too
accurate. I show it in that round about way, to allow me to
recalculate the recipe for smaller or larger servings. It's a dish I
very often make for large gatherings as one of several "finger food"
nibbles.

Obviously the quantities (1) of the common and decoration elements are
incorrectly inserted by my database program which dislikes "empty"
quantities. Just use what seems right.
--
All the best
Fatty from Forges

On Aug 24, 7:39�pm, IanH > wrote:
> Hi Dale, Bill and Lawrence,
> On Sun, 24 Aug 2008 04:41:46 -0700 (PDT), DaleW >
> wrote:
>
> >On Aug 24, 3:44?am, IanH > wrote:
> >> >> > 2007 Cantalupo "Il Mimo" Rosato
>
> >> I know this sounds really dumb, but I've only recently noticed the
> >> term "Rosato" is this the new in vogue name for Ros� or something
> >> different?
> >Strangely enough, the Italians prefer their own language to French.
> >Just as the Spanish say Rosado.
>
> Thanks. Actually, I've not often seen Italian pink wines on sale,
> (especially here in France) so clearly the expressions passed me by. I
> guessed it might be that, naturally, but wondered whether it was used
> more generally in the USA in place of rose
> --
> All the best
> Fatty from Forges

I'm not sure I've ever seen "rosato" used in the USA except when it's
part of the name of an Italian pink wine.

Hi Mike,
On Mon, 25 Aug 2008 13:39:06 +0200, Mike Tommasi >
wrote:

>> I'm not sure I've ever seen "rosato" used in the USA except when it's
>> part of the name of an Italian pink wine.
>
>You might even see some wines marked "rosso" or "bianco"... :-)

Indeed I have, and wouldn't turn a hair if I did. I don't think of
Italy as having a long and important tradition of pink wines, and so,
as I said the expressoin had obviously passed me by. It's just that I
saw a few references in the last few weeks, and my curiosity suddenly
gor the better of me.
--
All the best
Fatty from Forges

On Aug 25, 11:13�am, Mike Tommasi > wrote:
> IanH wrote:
> > Hi Mike,
> > On Mon, 25 Aug 2008 13:39:06 +0200, Mike Tommasi >
> > wrote:
>
> >>> I'm not sure I've ever seen "rosato" used in the USA except when it's
> >>> part of the name of an Italian pink wine.
> >> You might even see some wines marked "rosso" or "bianco"... :-)
>
> > Indeed I have, and wouldn't turn a hair if I did. I don't think of
> > Italy as having a long and important tradition of pink wines
>
> You know Ian, it's a little bit like people that refer to "gelato" as if
> it designated something different than ice cream, or a subset of the
> genre. It is simply the translation of ice cream...
>
> Anyhow, the use of the word rosato in Italy is no different from ros� in
> France, it is simply the translation. And in both countries it refers to
> wines that in general are not getting much attention, in most cases
> because they don't warrant it.
>
> As you know I live in the largest ros� production area in the world, and
> inside that lake of pink there are some, very few, wines that deserve
> attention. Most of the rest are improved by adding ice cubes :-)
>
> cheers
>
> --
> Mike Tommasi - Six Fours, France
> email linkhttp://www.tommasi.org/mymail

Thinking back, I actually have seen some CA pinks that called
themselves rosato, I think generally Sangiovese based wines. Most I
have tried didn't appeal. One would think a good acid grape like
Sangiovese would make good rose, but I'm not usually a fan of Tuscan
rosato either.

I'd agree that most pinks worldwide are insipid, some are decent for
what they purport to be, and a small percentage are worth attention.
But in my case shopping for French or Italian pinks I think there are
some good filters, that mostly eliminate the truly insipid, and
increase the possibility of the interesting:
1) the most insipid are seldom picked up by a US importer.
2) beyond that, paying attention to US importer makes a big
difference- if I know something is imported by Dressner, Lynch,
Rosenthal, etc I'm more likely to buy.
3) good wines stores add another layer of selection.

I look for suggestions from people I trust. I picked up a new pink for
me Sat. An Etna Rosso rosato by Terre Nere. Skurknik import, I've
heard good things about producer, good store. Never heard of this
particular wine, but worth a shot based on those factors.

Hi Mike,
On Mon, 25 Aug 2008 17:13:46 +0200, Mike Tommasi >
wrote:

>As you know I live in the largest rosé production area in the world, and
>inside that lake of pink there are some, very few, wines that deserve
>attention. Most of the rest are improved by adding ice cubes :-)

I know! Every year in June we see a lake of pale insipid looking wines
in designer bottles in the supermarkets The truly bizarre thing is
that they obviously sell.

I have to admit that there are a few pink wines (not counting fizz,
which is a completely different kettle of fish) which I buy and serve
with pleasure. Several of the better producers in Bergerac make some
really very acceptable pinks, mainly by the saignée method from their
better crus, to improve the colour and concentration of these latter.
Luc de Conti makes one pink that is completely out in left field.
Called "Jour des Tendres" it is a pink made by saignée from his Moulin
des Dames grapes, which he then ages several years in oak. It's really
good with dishes like a couple of Gordon Ramsey's pork belly
creations. One is cooked three times (honey, soy and red wine) and the
other twice - baked on garlic and thyme and then finally grill/roasted
to crisp up.
--
All the best
Fatty from Forges

On Aug 25, 11:13�am, Mike Tommasi > wrote:
> IanH wrote:
> > Hi Mike,
> > On Mon, 25 Aug 2008 13:39:06 +0200, Mike Tommasi >
> > wrote:
>
> >>> I'm not sure I've ever seen "rosato" used in the USA except when it's
> >>> part of the name of an Italian pink wine.
> >> You might even see some wines marked "rosso" or "bianco"... :-)
>
> > Indeed I have, and wouldn't turn a hair if I did. I don't think of
> > Italy as having a long and important tradition of pink wines
>
> You know Ian, it's a little bit like people that refer to "gelato" as if
> it designated something different than ice cream, or a subset of the
> genre. It is simply the translation of ice cream...
>
> Anyhow, the use of the word rosato in Italy is no different from ros� in
> France, it is simply the translation. And in both countries it refers to
> wines that in general are not getting much attention, in most cases
> because they don't warrant it.
>
> As you know I live in the largest ros� production area in the world, and
> inside that lake of pink there are some, very few, wines that deserve
> attention. Most of the rest are improved by adding ice cubes :-)
>
> cheers
>
> --
> Mike Tommasi - Six Fours, France
> email linkhttp://www.tommasi.org/mymail

http://www.telegraph.co.uk/wine/main...3/nrose113.xml

Mike Tommasi > wrote:

> As you know I live in the largest rosé production area in the
> world, and inside that lake of pink there are some, very few,
> wines that deserve attention. Most of the rest are improved by
> adding ice cubes :-)

One might thinking of adding bubbles, too ... ;-)

M.

Mike Tommasi > wrote:

>>> As you know I live in the largest rosé production area in the
>>> world, and inside that lake of pink there are some, very few,
>>> wines that deserve attention. Most of the rest are improved by
>>> adding ice cubes :-)

>> One might thinking of adding bubbles, too ... ;-)

> Sprite? :-)

Not quite ...

> I know of one winery here that has their grenache rosé
> "champagnisé" in champagne,

Which, btw, is strictly forbidden by AOC regulations if the
établissement also elaborates Champagne. If the authorities
perceive that fact, the producer would immediately lose
Champagne AOC for all his wines. But I guess there is a
workaround: separated facilities with separate legal
identities.

> whenever I serve it people ask for more...

Of course.

No, what I was thinking of is the following: There are quite a
few very good semi-sparklers ("frizzante") here in Austria, both
méthode traditionelle and Charmat (tank fermentation), but also
with added CO2*) (no second fermentation). I had some remarkably
good ones made by the latter process. If the base wine is OK,
then why shouldn't it work?

*) "Perlwein mit zugesetzter Kohlensäure" (semi-sparkling wine
with added CO2) is the official name of the produce. In theory
one is not entitled to list vintage & grape variety on the label,
but in practice nobody cares -- luckily: I had a dry muscat from
Weinviertel recently, that was absolutely stunning.

M.

Mike Tommasi > wrote:

> In fact, one could even think of recuperating the CO2 from
> fermentation and reinjecting it at the bottling stage. That
> would even make good marketing, like some of the carbon zero
> wines I have seem popping up (sorry could not resist) in NZ.

Pardon my ignorance, but what's "carbon zero"? If it has (own
fermentation) carbon dioxyde added, it's not zero, or is there
something I don't get?

M.

Mike, I tried to play the video but it was upside down and
backwards....everytime I tried to rotate it went back to upside down.

hmmm.


"Mike Tommasi" > wrote in message
...
> Michael Pronay wrote:
>> Mike Tommasi > wrote:
>>> In fact, one could even think of recuperating the CO2 from fermentation
>>> and reinjecting it at the bottling stage. That would even make good
>>> marketing, like some of the carbon zero wines I have seem popping up
>>> (sorry could not resist) in NZ.
>>
>> Pardon my ignorance, but what's "carbon zero"? If it has (own
>> fermentation) carbon dioxyde added, it's not zero, or is there
>> something I don't get?
>
> It's a winery that claims they are carbon neutral. The fermentation CO2
> was sequestered from the atmosphere by the vines, and through a program
> called "carboNZero" they buy carbon credits from a local organization that
> is planting forest on unused pasture land, to compensate for the CO2 they
> generate in production, transport etc..
>
> They have a video showing a "carbon farmer" that claims his forest sinks
> 600 tons of CO2 per hectare, which is strange because the organization
> that coordinates this, called EBEX21, claims 3 t/ha. I emailed the winery
> about the inconsistency but got no reply.
>
> Anyhow, on their site they put all this material under "marketing tool".
>
> http://www.grovemill.co.nz/marketing-tool/show/1150
>
>
>
>
> --
> Mike Tommasi - Six Fours, France
> email link http://www.tommasi.org/mymail

Mike Tommasi > wrote:

>> Mike, I tried to play the video but it was upside down and
>> backwards....everytime I tried to rotate it went back to upside
>> down.

> They are in the southern hemisphere, you have to stand on your
> head.

;-)

M.