The 2019 vintage is the first time that Allegro has produced a Dry Rosé wine, and I for one am happy about it. I love this wine style--drinking it takes me back to the time when Carl and I joined Ed Boyce and Sarah O'Herron, owners of Black Ankle Vineyards in Maryland, for a wonderful evening of tapas and dry rosés from Spain. So many amazing tastes, all pairing well with the versatile crisp wine.
Dry rosés are basically just light dry red wines. The juice and skins aren't left in contact with each other for very long, so the wine doesn't pick up much color or tannins. Some dry rosés are more fruit-forward; Allegro's 2019 vintage is more crisp and subtle, a really great food accompaniment.
At a recent family supper, I made a crustless ("crust-free") mushroom quiche which paired really well with our Dry Rosé. This spring I came across a recipe for a crustless quiche, and I jumped at the chance to try it. As much as I love traditional quiche and pies, I don't share my mom's talent with making pie crusts. Why not simply leave out the crust? I couldn't think of a good reason, and the crustless version turned out really well. Every quiche I've made ever since has been crust-free, and I haven't heard one complaint.
Quiche recipes are endlessly tweakable. For this recipe, I just remember the basic ratios--6 eggs to 1.5 cups of light cream to 2 cups of cheese--and then add whatever veggies, seafood, or spices seem like they would play well together. This week I was in a mushroom mood, so I put together this arrangement of oyster and white mushrooms, fresh thyme, Emmentaler and Fontina cheese, shallots, and nutmeg. It was a hit.
The quiche paired nicely with the Dry Rosé, too. The quiche brought out the fruit in the rosé, and the flavors definitely complemented each other.