California Rose with an (Updated) Succotash

Summer is the time when it’s endless fun to find dishes that showcase as much of the seasonal bounty as possible. I had never eaten succotash, let alone prepared it, but it sounded like the ideal way to consume as many local vegetables as possible. I adapted the recipe only slightly, substituting dragon-tongue beans that I found at the farmers market (don’t they just SOUND fun?) for the traditional lima beans, and using sundried tomatoes in lieu of the bacon. Of course, I kept the fresh corn, cherry tomatoes, and basil, and the croutons were a nice touch, adding some heft to the dish. I thought the meal paired delightfully with the 2008 Bonny Doon Vin Gris de Cigare Rose (Santa Cruz) – the explanation for the name is on the back label. The wine is a hodgepodge of Rhone varietals, including Grenache, Cinsault, Roussane, Mourvedre, Syrah, and Grenache Blanc. Whew! It is a lovely orange/salmon hue, with some light strawberry and cherry on the nose and stone fruit, berries, and good acidity on the palate. It was definitely dry, with almost a slight bitterness, which was not at all unpleasant. Great food wine – I’m sure Daffy Duck would love to pair it with his sufferin’ succotash too. šŸ™‚

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2 Responses

  1. If you enjoyed the Bonny Doon, you should try the Campuget Rose Costieres de Nimes. $11.99/btl retail from Vintage Distributing. It’s killer.

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