Earlier this summer I discovered a fabulous idea for fuller bodied rose wines -- infuse them overnight with sage and consequently transform them into a unique aromatic and herbal aperitif. And what better way to ring in the weekend that is the beginning of the end of summer than with the same aperitif we started the summer with over Memorial Day weekend.
To go with our rose, we made a mozzarella, tomato, cucumber, watermelon and basil salad with EVOO, aged balsamic vinegar, sea salt and ground black pepper. We also had some Mediterranean hummus with crudities and a fabulous aged Manchego cheese and pumpkin seed ciabatta. A simple fast light dinner to go with our rose for the beginning of the Labor Day weekend.
To all my Fromagical readers, I wish you all a lovely Labor Day weekend.
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