Delaplane Cellars in the PinkBy
2010 Rosé Going, Going…
Jim Dolphin, owner and winemaker at Delaplane Cellars, has created a summery Rosé that is as colorful to the eye as it is on the taste buds. Slightly off-dry at 0.9% residual sugar, it is beautifully balanced with bright acidity creating a dry wine experience.
In the glass, vivid red hues lead to delicate watermelon aromas that intensify on the palate as strawberry and watermelon. The overall effect is a clean, finely balanced wine that mysteriously keeps disappearing in the glass.
The bottling has been extremely popular and its original 145 case production has dwindled down to a precious few; it is no longer available for tasting. Limited supplies are waiting to be enjoyed during our coming Indian summer. But buy only one bottle and you’ll regret it.
Now the good news. Expect a higher production of Rosé next year at Delaplane.
An evening on the deck with an easy to prepare crab imperial was the perfect match for this bright Rosé.
- 1 pound crabmeat
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay Seasoning TM
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1 egg, beaten
- 1/4 cup fresh bread crumbs
- 1 teaspoon paprika
- 3 tablespoons butter
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly.
- In an 8″ pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter.
- Bake in a preheated oven for 20 minutes.