Need inspiration for the summer? These dishes are tasty and easy to make. I’m adding some surprising wine tips and a super simple – but oh so delicious – aperitif tip!
Pastis – the ultimate summer aperitif
In my opinion the tastiest aperitif is the French Pastis; a drink made from anise, herbal extracts and licorice, which you drink diluted with ice-cold water. If you order it on a terrace in the south of France, you often get a small bowl of saltines or peanuts. But it is much tastier to pair pastis with mussels or shrimps. Like these skewers of shrimp marinated in garlic oil. It combines wonderfully with the licorice-like taste of the pastis.
Melon with Moscatel de Setúbal
Setúbal is located south of Lisbon on the Portuguese coast. A charming coastal town, known to tourist for dolphin spotting. Few know that delicious wine is made here. I absolutely love this Moscatel de Setúbal. It is a sweet white wine with notes of citrus, raisins, figs and nuts. The price-quality ratio is astonishingly good for a wine of this quality. And make no mistake: this sweet wine is more than an accompaniment to dessert. I drank the wine with a dish of melon, fresh young goat cheese and a dressing of honey, thyme and balsamic vinegar (add two tablespoons of water to the dressing to make it a bit lighter). This is as good as it gets!
Eggplant with an Alsatian Pinot Noir
It is high time that Alsace sheds its sweet wine image. This pinot noir from the Frey-Sohler winery is ideal for a summer evening. It tastes best chilled (12 degrees) with, for example, this toast with eggplant tapenade. Grill the eggplant in the oven until soft and cooked. Puree it with tahine, olive oil, garlic, some lemon juice and salt and pepper. A summery Alsace with a touch of Italy!
Tomato, tuna and Côte Roannaise
I discovered this special wine last year at a wine fair in France. The Vin de Pays d’Urfe comes from the Côte Roannaise, northwest of Lyon. A relatively young appelation that is making great progress. Domaine Désormiere produces, among other things, this rosé from the Gamay grape. Darker in color than the southern French rosés, but wonderfully fresh with a hint of sweetness. Drink it cold with, for example, these tomatoes filled with tuna salad. Scoop out the insides of the tomatoes, let them drain and mix in a can of tuna, some mustard, fresh cheese (for example cottage cheese), olive oil and thyme and of course some salt and pepper. A wonderfully fresh dish that comes into its own with the little sweetness of this rosé.
Shakshuka with Tavel rosé
Shakshuka is a dish from North Africa and the Middle East. Basically it is a tomato stew with egg, but there are many variations. With this version you first stew finely chopped onion and a pointed pepper in olive oil with garlic. After about ten minutes, add peeled, diced tomatoes (you can just use them from a can). Seasoning with chili powder, paprika powder and cayenne pepper. Let it simmer for about twenty minutes. Then you make two or three wells in the sauce and break eggs into them. Cover and simmer until the egg is almost (but not completely) set. Delicious with some pita bread and a hearty Tavel rosé. Located on the right bank of the Rhône, Tavel has been known for centuries for its brightly colored rosé (the color of a cockscomb). The wine mainly contains Cinsault and Grenache and is fruity and intense in taste. A great wine for a spicy dish.