Rosé Real Talk

White Stone Fruit and Rosé Sorbet with Thyme Whipped Cream

thyme whipped cream

It wasn’t until this summer that I decided once and for all that pink is my favorite color wine. A bit embarrassed by my taste for easy-drinking rosé, I’ve stuck to super-crisp whites in the summer. And so, I know very little about rosé—the best makers, the proper prices, the connection between shade and taste or sweetness. I relied on the expertise of my local liquor store proprietor when I needed a special bottle for a gift recently. All I know is that I like it very cold and very dry and that it goes down very easily on a sultry summer night.

But rosé is so hot right now, and no longer just among rappers and large groups of socializing 20-something girls. Rosé has become downright respectable. I’ve eaten at quality restaurants with wine lists featuring more rosés than articles I saw this year that discussed why Beyoncé is/isn’t a feminist.

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Peaches & Cream

ginger cream cake with peach caramel


A classic combination. The base of my favorite summer dessert, which is also the simplest. It involves firing up the grill, rubbing down super-ripe peaches with a little bit of olive oil (yes, olive, not vegetable), grilling them until slightly charred, and topping them with various versions of cream: plain whipped cream, almond whipped, rosemary or basil-infused cream, melting ice cream, whatever. Then, I like to sprinkle them with crumbled gingersnaps. And that’s it. I can end the post here. It takes 10 minutes, and it enhances peaches enough without transforming them. And that’s what summer cooking should be about — taking fruit and veg and working with them minimally. It’s so nice to be able to appreciate the season’s bounty for what it is: sun-ripened and sweet with a tart edge.

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