This month I am hosting the Wine Pairing Weekend writers as we focus on wines and cheeses You may read my invitation here.
All of these posts will be live between Friday, June 9th and Saturday, June 10th. And we will be gathering for a live Twitter chat on Saturday, June 10th at 8am Pacific time. Follow hashtag #WinePW and be sure to add it to anything you tweet so we can see it. Here's the line-up of articles...
A Grenache Mutant and a Grilled Halloumi Salad by Culinary Cam (you're here)
Bitto and Wines from Valtellina by Avvinare
Franco-American Wine and Cheese Pairings That Span The Globe by ENOFYLZ Wine Blog
Gruyere Cheese Wine Pairing by Cooking Chat
In praise of Manchego cheese and Navarra wine by My Full Wine Glass
Italian Wines with Italian Cheeses and Fontina Gnocchi by Wine Predator...Gwendolyn Alley
Looking for the Perfect Turkish Wine and Cheese Pairing by The Quirky Cork
Triple Aged Cheddar Cheeseburger and a Bottle of Cabernet by A Day in the Life on the Farm
Chilled Watermelon and Rosé Soup with Feta
And here's a fun summer soup in the style of Spanish gazpacho. It was perfect for an al fresco dinner that was mostly no-cook. It's effervescent, fruity, refreshing, and the perfect sip to stay cool this season. You can use any kind of cheese for this that crumbles or chunks. I used a raw milk feta for this version; the tang of the cheese counters the sweetness of the soup well.
5 cups cubed organic watermelon (I made this with a pink one, but I've done it with yellow as well)
juice from 1 organic lemon
1/3 cup Rosé (I used a Rosé of Cabernet Pfeffer)
½" knob fresh ginger, peeled and grated
pinch of red pepper chile flakes
freshly ground salt, to taste
freshly ground pepper to taste
organic mint leaves, torn
feta cheese, crumbled
whole pistachios, shelled
In a food processor or blender, add all ingredients. Process until the mixture is light and airy, approximately 2 to 3 minutes. Taste and adjust seasoning, as needed. Transfer soup to a large container, cover and refrigerate for 15-20 minutes to allow flavors to marry.
Serve in small bowls or glasses with mint, cheese, and pistachios on the side. Let diners garnish the soup as they wish.
Hope to see you back here on Saturday to see the full line-up of recipes pairing wines and cheese. Stay tuned!