The 2009 Lake & River Rose from Colio Estate Wines is for those with a tendency to lean towards a sweet wine. Fermented and aged in stainless steel tanks, it rates a 3 on the sugar code and has a taste of bing cherry and candy floss with a nice acidity.
“This is a nice backyard sipper, perfect any easy going social event” states Gary Killops of Essex Wine Review. “No need to find a food match for this one. Serve and sip all on it’s own.”
The photo on the left is also courtesy of Essex Wine Review.
1666 cases of this Rose were made and it has a wonderful salmon pink colour to it.
This Colio Rose pairs very well with beef or chicken fajitas, smoked salmon and capers, roast turkey, Cantonese chow mein and orange-ginger chicken with cashews.
Here is another recipe provided by Chef Scott Edmunds of Centro to compliment the wine:
Pasta with Smoked Salmon and Capers
- 1/4 cup extra-virgin olive oil
- 1 small onion, chopped
- 1/4 pound smoked salmon, chopped
- 1 cup heavy cream (a.k.a. whipping cream)
- 3 tablespoons capers, drained
- Salt and freshly ground black pepper to taste
- 1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
- Freshly grated Parmesan cheese
In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with sea salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat.
If there doesn’t appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.