Getting Ready for the Summer: Rose from the Foothills ~ Terre Rouge Vin Gris d’Amador

It's 73 degrees and bright and sunny in San Francisco, and my thoughts are turning to summer wines and entertaining possibilities that combine something refreshing to drink with something interesting to pair with it.
Terre Rouge/Easton wines makes that fantasy easy to fulfill.  First, there was the note in the Amador Vintners newsletter about the upcoming events and a note about the one at the Terre Rouge/Easton tasting room in Plymouth ( a Rose' weekend, May 14-15).

There is also the upcoming RAP tasting in San Francisco on May where a few Sierra Foothill wineries will undoubtedly be pouring.

Bill Easton is so responsive to the press that he is becoming one of my all-time favorites.  I asked for a pairing recipe, and here it is. The recipe is created by Jane Riordan, chef-owner of  Domaine de la Terre Rouge, and it is designed to pair perfectly with the Terre Rouge Vin Gris d’Amador, a dry rosé that is excellent as an aperitif and with a variety of appetizers

Goat Cheese Spread with sun-dried tomatoes and capers:

Sun-dried Tomato Goat Cheese Spread
3 cloves garlic, minced
3 Tbl. sun-dried tomatoes in olive oil
6-8 oz. fresh-style goat cheese, Montrachet or California log
12 oz. cream cheese
1 Tbl. capers

In bowl of food processor fitted with a steel blade, puree the garlic and sun-dried tomatoes.
Cut the cheeses into small hunks and add to bowl.
Pulse/process until all the cheese is blended into a smooth spread with no white lumps.
Add the capers and pulse briefly to mix.
Scrape into a pretty serving bowl.
Cover and refrigerate until ready to serve.

Serve surrounded by crackers, toasted baguettes or sliced bread.
Makes about 3 cups. Keeps 4-5 days in refrigerator.