Virginia Blush on a Plate? We Say Yes To That!

This Christmas, customers who are fond of Basi del Diablo’s rosé Virginia Blush can finally put the wine on a plate instead of a wine glass. A generous amount of wine poured onto a sizzling skillet or any other dish will always elevate one’s cooking and in this article, we will talk about incorporating Virginia Blush to soups, stews, brine, marinades, reductions, and sauces.

Why put it in food though? Wine enhances flavour and once the alcohol is released, it will leave its aroma on what you are cooking. The accents will be pretty much the same as a bottle of Virginia Blush and it will be just as enjoyable.

Seafood: Thinking of preparing something light for Christmas dinner? Get a nice recipe for seafood and enhance its natural saltiness and sweetness with our crisp, fruity rosé. If you can get your hands on oysters, it would be nice to make a good mignonette sauce for it. You will need 1 tablespoon of ground black peppercorns, 250ml of Virginia Blush, a splash of red wine vinegar, 2 tablespoons shallots, and salt. Combine all of these ingredients and chill. Pour it on chilled oysters and serve. 

Another nice recipe is mussels steamed in Virginia Blush. This is one of my favourites because it boosts the sweetness of mussel meat. You can also saute shrimps with garlic and chili flakes in a Virginia Blush reduction.

Marinades: I am sure you have heard of Chicken Breasts Provencal and how it is a go-to recipe in Provence. It is one of the simplest dishes you can make in your kitchen and all you need is a good rosé-based marinade. You will need four chicken breasts, 80ml Virginia Blush, 1 tablespoon olive oil, a mix of dried oregano, thyme, and majoram (about a tablespoon), 50g sweet red peppers (young bell peppers), 50g olives, salt, pepper, and 1 tablespoon balsamic syrup

Mix Virginia Blush, olive oil, thyme, oregano, marjoram, salt, and pepper in a bowl, covering chicken breasts. Marinate up to 8 hours in the refrigerator but make sure that it is at room temperature 30 minutes before cooking. Grill or pan fry. Decorate with olives and roasted peppers, and add your balsamic syrup.

You can also apply this marinade on pork and beef. 

Brine: Virginia Blush-Brined Pork Chops can be your new favourite if you give this recipe a chance. All you need is a bottle of Virginia Blush or your favourite rosé, bay leaves, salt, and chili flakes. Mix half of the wine with all the other ingredients and bring to a simmer. Once done, add the remaining wine to your brine and refrigerate. Submerge your pork chops in the mixture and let it sit in the refrigerator for a good 8 hours or overnight.

Sauces: A bottle of Virginia Blush can balance the richness of cream. If you love creamy sauces with your pasta, chicken, and seafood, you will definitely love the summer accent from our rosé.

Soups: Adding rosé to your chili will give it a brighter flavour profile. You can also use this wine in your shrimp soup!


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