{"id":5675,"date":"2011-09-08T20:08:48","date_gmt":"2011-09-09T00:08:48","guid":{"rendered":"http:\/\/www.hagarty-on-wine.com\/OnWineBlog\/?p=5675"},"modified":"2020-06-17T11:29:20","modified_gmt":"2020-06-17T15:29:20","slug":"delaplane-cellars-in-the-pink","status":"publish","type":"post","link":"http:\/\/www.hagarty-on-wine.com\/OnWineBlog\/delaplane-cellars-in-the-pink\/","title":{"rendered":"Delaplane Cellars in the Pink"},"content":{"rendered":"

2010 Ros\u00e9 Going, Going\u2026<\/strong><\/p>\n

The Wine<\/strong>
\n\"\"Jim Dolphin, owner and winemaker at Delaplane Cellars<\/span><\/a><\/span>, has created a summery Ros\u00e9 that is as colorful to the eye as it is on the taste buds.\u00a0 Slightly off-dry at 0.9% residual sugar, it is beautifully balanced with bright\u00a0acidity creating a dry wine experience.<\/p>\n

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.<\/p>\n

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. \u00a0Limited supplies are waiting to be enjoyed during our coming Indian summer. But buy only one bottle and you\u2019ll regret it.<\/p>\n

Now the good news. \u00a0Expect a higher production of Ros\u00e9 next year at Delaplane.<\/p>\n

The Food<\/strong>
\n<\/strong>An evening on the deck with an easy to prepare crab imperial was the perfect match for this bright Ros\u00e9.<\/p>\n

\"\"\u00a0Ingredients<\/h5>\n
    \n
  • 1 pound crabmeat<\/li>\n
  • 1\/2 cup mayonnaise<\/li>\n
  • 1 tablespoon fresh lemon juice<\/li>\n
  • 1 teaspoon Worcestershire sauce<\/li>\n
  • 1\/2 teaspoon Old Bay Seasoning TM<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 1\/2 teaspoon cayenne pepper<\/li>\n
  • 1\/2 teaspoon dry mustard<\/li>\n
  • 1 egg, beaten<\/li>\n
  • 1\/4 cup fresh bread crumbs<\/li>\n
  • 1 teaspoon paprika<\/li>\n
  • 3 tablespoons butter<\/li>\n<\/ul>\n

    Directions<\/strong><\/p>\n

      \n
    1. Preheat oven to 400 degrees F (200 degrees C).<\/li>\n
    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.<\/li>\n
    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.<\/li>\n
    4. Bake in a preheated oven for 20 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      2010 Ros\u00e9 Going, Going\u2026 The Wine Jim Dolphin, owner and winemaker at Delaplane Cellars, has created a summery Ros\u00e9 that is as colorful to the eye as it is on the taste buds.\u00a0 Slightly off-dry at 0.9% residual sugar, it is beautifully balanced with bright\u00a0acidity creating a dry wine experience. In the glass, vivid red […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[1],"tags":[406,405,132,15,407],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n