Rosé Friday: Faustino Rioja Rosado!

IMG_0263It’s Friday, Fourth of July Weekend, and Rosé Friday! Today’s top rosé is the 2014 Faustino Rioja Rosado. This Spanish Rosé from Rioja, Spain is absolutely gorgeous. From the bright color to the aromatic “berry-liscious” nose, this wine is a winner all the way around!

Rosé is everywhere now a days it seems, but it’s been around for a long time. Rosé like this is not a trend rosé, this is a serious beauty; one with character, structure, and balance. Another Faustino wine was featured on the blog before…remember? For those that don’t this was a Big Rioja For Santa feature with the Faustino V Reserva Tinto 2008 (Tempranillo grape) paired with some Putanesca!

This 2014 Faustino Rioja Rosado I paired with Pan Seared Scallops Scallops over a Tomato and Blueberry Salad drizzled with Sweet Chili Balsamic Glaze. Fresh from the farmers market and into my kitchen, these lovely ingredients really complimented the Faustino. This rosé is bright, fruit forward with lots of strawberry, sun kissed raspberry, and has beautiful acidity. On the palate this wine is dry with all those wonderful berry notes following through and finishing with a hint of candied violet. A very aromatic wine and perfectly paired with this healthy summer dish.

The meaty pan seared scallops brought out the floral notes, while the sweet cherry tomatoes and blueberries kept the berry notes in the wine flowing throughout the dish. The chili balsamic added just the sweet and spicy kick this dish needed, because those that know and love Rioja, you know these reds, and now rosé’s (rosado’s) can certainly stand up to some spice. 

Here is the recipe so you can make this lovely dish at home. This is great for appetizers, tapas nights, and is also a healthy summer dish!

Pan Seared Scallops with Blueberry Tomato Salad: Recipe by Chef Sara Lehman

Ingredients: IMG_0260

4 Scallops

1/3 C Blueberries (halved)

1/3 C Cherry Tomatoes (quartered)

TT Chili Balsamic Glaze

 

Note: If you don’t have chili balsamic, use balsamic and add a touch of chili powder and whisk it together. 

Method: 

1. Get the pan nice and hot so you can sear the scallops (high heat).

2. Drizzle in some olive oil and place the scallops in the pan.

3. Sear on both sides, this should be a nice golden brown.

4. While the scallops are searing, halve the blueberries and cut the tomatoes into quarters. If you have small cherry tomatoes, halves work too.

5. Once the scallops are seared on both sides, (5-7 minutes) turn off the heat and let them rest for about 1 minute.

6. Mix blueberries and tomatoes together with a pinch of Salt, Pepper, and a drizzle of Olive Oil.

7. Plate salad, top with scallops, and drizzle with the balsamic glaze.

8. Make sure your Faustino Rosado is chilled, open, eat, pair, and enjoy!

 

Always remember eat what you like and drink what you love… Please pair responsibly! 

 

 

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

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