I don’t know about you but I am so sick of this rain and in a bid to brighten up the drizzly weekend, my sister brought round a bottle of Sainsbury’s Taste the Difference Brachetto d’Acqui DOCG when she came for dinner on bank holiday Monday.
I’ve read numerous positive reviews on this wine over the last year and it’s easy to see why. Beautifully deep pink in colour with a gentle fizz and flavours of rose petals and sweet cherries, it was perfect on Monday night when work beckoned the next day.
A versatile treat, we enjoyed this wine before dinner and with our dessert (recipe below adapted from BBC Good Food).
While I’m on the subject of sparkling rosés from Sainsbury’s, I highly recommend the following which I had the pleasure of trying at their spring/summer tasting earlier today:
Taste the Difference Fairtrade Moscato Rosé 2011, £5.99
Made from 100% Muscat grapes in the Western Cape of South Africa, this lightly sparkling pink made me think of poached strawberries and ice cream on a hot summer’s day (swoon).
Taste the Difference Sparkling Pinot Rosé NV, £10.49
A blend of Pinot Bianco and Pinot Noir, this Italian pale pink fizz is an absolute bargain and is just what you need to brighten up what looks set to be a rainy month!
Rhubarb and ginger syllabub
Ingredients – serves 6
400g rhubarb, cut into small cubes
Thumb-sized piece ginger, peeled and finely chopped
75g caster sugar
100ml white wine
300ml natural yoghurt
40g icing sugar
2 tsp glacé ginger pieces, for serving
1. In a saucepan, bring the rhubarb, ginger, caster sugar and white wine to the boil, then reduce the heat and simmer for 5-6 minutes until the rhubarb is soft
2. Remove from the heat and leave to cool
3. In a large bowl, mix the mascarpone, yoghurt and icing sugar
4. Mash 5 tbsp rhubarb and fold into the yoghurt mixture
5. Divide the rest of the poached rhubarb between 6 small glasses and spoon over the yoghurt mixture, then top with a few pieces of glacé ginger and chill for two hours before serving
Bring on the summer!