Delaplane Cellars in the Pink

2010 Rosé Going, Going…

The Wine
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.

The Food
An evening on the deck with an easy to prepare crab imperial was the perfect match for this bright Rosé.

 Ingredients

• 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

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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.
4. Bake in a preheated oven for 20 minutes.