Martin Bosley’s menu made me think of my father. Like many men of his generation he expected every meal to include some form of meat. I’m fairly sure he never tucked into a Salad of Roast Beetroot with Goat Cheese and Lentils and he would have gone pale if served with Carrot and Swede Mash. Celeriac Remoulade would have cut the mustard as long as it had been given a pseudonym – he had an inherent suspicion of dishes with French names.
My dad’s taste in wine was equally rigid. Hearty red was his favourite although he could manage a white “as long as it was dry”. Rosé was for … well, let’s just say he wasn’t a card-carrying member of the Rosé drinkers club.
Rosé is a delicious, versatile and often overlooked wine style that is the perfect match for all three dishes. I’ve chosen Sileni 2008 Cabernet Franc Rosé (tastings), an off/dry wine with pure raspberry, cherry and wild herb flavours. It captures the warm, heady scents of summer and will brighten even the gloomiest, wettest winter day. It’s a delicate, pretty wine with an ethereal, texture that makes me think of angels.
First published in KiaOra Magazine – Jul 2009.