WINE: 2008 Ch. D’Aqueria Tavel Rosé
This wine is the classic salmon-pink color expected from a Tavel rosé. Subtle flowers and herbs follow an intense fragrance and flavors of red currant and strawberry. As far as rosé goes, it is bone dry, complex and full-bodied, and handles the robust flavors of the garlic rouille. The floral notes on the palate highlight the soup’s safron and fennel, and the wine’s crisp finish carries through the velvety texture of the veloute. Served chilled, this wine pairs perfectly with Greg’s summery chilled bouillabaisse.
Tavel is widely considered to be the best rosé producing region in the world. It is the only AOC in France to produce only rosé wines, and they usually fetch a higher price than other rosés. Tavel is situated in the Gard district to the left of the Rhone River (called Right Bank of the Rhone). Tavel rosés often include indigenous white grape varietals such as bourboulenc, clairette and picpoul. These wines are best drunk young and cold.
GRANT HENRY
PRICE: about $20.00
Also Pairs Well With: Barbeque, charcuterie, grilled fish, pork, salads, shellfish
Category- Rosé
Varietal- Grenache, syrah, mourvedre, others
Region- Tavel, France
Available at:
Yum! Looks delicious!
I’m more of a sorbet gelato maker myself, not too keen on the custard recipes but this one sounds too delicious to ignore.
I hope that the distraction of creating the ice cream and blogging about it distracted from the jaw. I can only imagine what you’re going through
Last year I made cherry frozen yogurt by simply making a cherry juice from nanking cherries and mixing equal parts juice with vanilla yoghurt. As soon as I tasted it out of the ice cream maker I knew it needed dark chocolate chunks and chopped cherries to make it so like Cherry Garcia. This summer… except I took out my cherry trees.
When I do make ice cream I generally make my custard base with 2 cups half and half, one cup heavy cream, one cup milk, and 3 egg yolks. After lots of experimentation it works for me and my maker. Thick enough, but not eggy.
How in Sam Hell.…
Did I miss the broken jaw? You got mugged by 7 kids? 😉
Man I feel so sorry for you in the worst way. On the other hand…I’m looking forward to all the “Necessity is the Mother of Invention” recipes you’ll come up with.
Liver Puree
Beef Tenderloin Butter (like apple butter)
Asparagus & Rhubarb Gelato
🙂 Feel better soon G!
…it hurts. GREG
Looks yummy! Did you try it via blender and straw at least?
Great idea to cook the cherries first! I made my first ice cream just recently and added fresh cherries at the end. They froze into little, icy cherry rocks. Delicious, and kind of fun to eat, but the brandied approach is one I’ll have to try.
Oh darlin’, I hope you heal soon! You are a true gentleman, providing us with this scrumptious recipe while not being able to enjoy it yourself. I hope the photos sate your cravings until you may dive a spoon into your own creation. BTW, this is my fave ice cream!
Hey Greg! I’m sorry you can’t try your concoction, but hey, freeze it for when you’re healed! I guess that’s the beauty of ice-cream!
Oh yeah, I guess you’re right, not much sweet cooking happens at SippitySup! But the blogging world is saturated with “just sweets” blogs, so it’s nice to offer diversity!
Feel better!
…snapping out of a wired shut jaw sounds painful!
In other news, despite having consumed my fair share of B&J ice cream in my time, I don’t think I’ve tried cherry garcia. Shocking, I know, but now that I have Sup’s version of same, I can just cut out the B&J middlemen and make my own.
Probably one of my fav ice creams. You’re my new hero!!!! 😉 This is so awesome. I seriously need to invest in an ice cream maker.
I’ll second you on the Cherry Garcia- one of the few pre-made sweets I’ll buy. This looks great- curious though, what are the cherries like once frozen, that is, do they get icy? Most ice cream recipes with cherries in them use cherries that have been cooked in a sugar syrup…
Anyhow, I’m so sorry you broke your jaw! Get well soon!!
That is a good point! Since I made this recipe up and have no experience at it and have not gotten to tatse test as usual. I did notice that the cherries looked frozen. I was considering soaking them in alcohol for the next pass at this recipe, but now I think poaching them might be better. Thanks for the idea. I knew this recipe needed tweeking. But being ynable to eat it I was looking for you guys to tell me what was wrong. There is always something wrong the first time I make up a recipe. Thanks for the solid advice. GREG
You are a prince! Your Cherry Garcia recipe sounds delicious and I love how the fruit isn’t simply lost in the ice cream. I know that it’s de rigueur for a chef to taste his creation first but I don’t think anyone would doubt that this is marvelous from the start.
I honestly wish I could do something to help you during your recuperation, aside from the usual get-well-wishes. But for what it’s worth, I hope you are as comfortable as can be expected. Thanks so much for joining our ice cream social!
How could I not make this with the abundance of cherries that assault me every time i walk into a grocery store! It looks great. You will have to make this again when you can actually enjoy it 🙁
Where/how did you learn to make ice cream? I’ve never tried to make ice cream so I’m curious if I should start somewhere else first and make my way up to this recipe. I’ve always wanted to make a Bailey’s Ice Cream.….
Eric
This is only my second or third attempt. I read a couple of cookbooks devoted to ice cream first. Then I bought an attachment for my kitchen aid mixer. You put it in the freezer for a few days then use it when the base is ready. I also read their recs for recipes and then just played around with the the flavorings. This is a very basic vanilla recipe that I augmented with the fflavors. Getting the ratio of milk to cream and sometimes egg is tough. I am making “custrad” based ice creams they have eggs in them because I think it is easier to get them thick and creamy at my skill level. GREG
This is it! I definitely have to get myself an ice cream maker! Cherry garcia is my husband’s favorite and I would so love to make it at home for him!
Your post makes me want two things very badly: an icecream maker and to live in a cherry producing country.
Well done, Greg, this recipe (and, furthermore, method) looks to be quite the delicious-ness.. chocolate, cherries and ALL!
Thanks much for sharing, Greg, snack on!