By Kathleen Rake
Halloumi-and-orzo toss from Chef's Plate was our dinner tonight. Of course, there were oven-roasted vegetables and a Mediterranean-inspired dressing for the lot.
This was my first cooking or eating halloumi cheese -- and I liked it. It stayed firm and toasty through the tossing, but met the palate with a creamy, salty goodness.
And the wine? The Rosato was a perfect pairing with this dish. It's easy to say ROSÉ all year, with this pink sipper.
The wine:
💟 Le Vigne Di Dammarco Rosato
💟 2018 Negroamaro
💟 Salento IGP, Italy
💟 13% ABV // $21 Opimian Wine Club
Clear, bright salmon pink. Medium body, but well structured. Intense strawberry and red currant, with a suggestion of savoury spice on the nose. On the palate, the wine was juicy, with strawberry, a little unripe pear, and a hint of white pepper.
I'd make the Mediterranean halloumi-and-orzo toss again, but I think I'd fix it up this way:
1. Ditch the zucchini and pumpkin seeds.
2. Add capers, kalamata olives, and crushed red chilies.
À Votre Santé!
Copyright © 2020 Kathleen Rake. All rights reserved.
