ROSE WINE AND ROCAMADOUR CHEESE CHILLED SOUP
Sip, savour, and enjoy my succulent rosé wine and rocamadour cheese chilled soup or summer in every spoonful!
Sipping Summer
Ah, the refreshing rosé wine, a true companion to the blissful days of summer! Today, I invite you exploring the magic of rosé in a chilled soup ensemble featuring my cherished Rocamadour, adorned with the sweet companionship of strawberries and the fresh aromatic of basil leaves. Prepare your taste buds for a genuine moment of happiness!
Rosé’s Timeless Connection with Summer
In my point of view, it is impossible not to marvel at the timeless connection between rosé wine and the sun-drenched days of summer. Rosé wine has become synonymous with warm afternoons, leisurely gatherings, and the sheer joy of indulgence.
The crisp notes of rosé, often associated with carefree moments, serve as a refreshing prelude to the essence of summer in a glass, inviting you to savour the season with every sip.
Rocamadour: A Personal Love Affair
Allow me to introduce my culinary confidante, the iconic Rocamadour cheese. This velvety little cheese has been a constant source of joy in my gastronomic journey.
The tale of Rocamadour cheese spans centuries, with its first written mention in 1451, documented in an agreement between the Bishop of Evreux and a Lord and his vassals, utilizing the cheese for tax payments. Initially, small goat cheese pucks in the southwest of France bore the name cabécou, translating to “little chèvre.” By the 15th century, the cheese’s popularity soared.
This illustrious cheese, crafted from whole raw goat’s milk, proudly belongs to the cabécou family. Garnering recognition, it secured an AOC (registered designation of origin) in 1996 and an AOP (protected designation of origin) in 1999.
Embedded in the history of Rocamadour cheese is the rich heritage of the town of Rocamadour itself. For centuries, traditional methods passed down through generations have been employed in crafting this cheese.
Tracing the Ancient Origins of Rosé
The roots of rosé wine extend into ancient times, with its production and consumption dating back to the Phoenicians around 1550-300 B.C. and the Ancient Greeks around 600 B.C. In ancient Greece, it was a mark of civility to dilute wine, leading to the development of methods by the Greeks and Romans to separate red wines from the skins, giving rise to the creation of rosé.
The Provence region claims the honour of being the birthplace of French rosé. Here, the practice of reserving a bit of red wine juice to craft light pink wine, known as “blush wine,” originated. As time progressed, the production of rosé evolved, and today, it comes in various styles, establishing itself as a popular and unpretentious choice in the world of wine.
So, my fellow food enthusiasts, raise your spoon to my rosé wine and rocamadour cheese chilled soup recipe that celebrates the warmth of summer and the delight of flavour fusion!
ROSE WINE AND ROCAMADOUR CHEESE CHILLED SOUP
Ingredients
- 30 g brown caster sugar
- 75 cl rosé wine
- 300 g strawberries cut in half
- 4 Rocamadour cheese or 150 g goat cheese cut in 4
- a few chopped basil leaves
Instructions
- In a salad bowl, dissolve the sugar and wine.
- Add the strawberries. Set aside.
- Place a rocamadour in each bowl.
- Pour the strawberry soup around.
- Sprinkle with basil and serve!
Soupe de rosé aux fraises et Rocamadour
30 g de cassonade
75 ml de vin rosé
300 g de fraises équeutées et coupées en deux
4 Rocamadour (ou 150 g de chèvre frais coupé en 4)
Quelques feuilles de basilic frais émincés
Dans un saladier, dissolvez le sucre avec le vin.
Ajoutez les fraises. Réservez.
Déposez un rocamadour dans chaque assiette.
Versez la soupe de fraises autour.
Parsemez de basilic et servez !
