In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with.
The Wine
2010 Syncline Rosé
We were in the mood for some seafood, and Katy came up with the idea of a bouillabaisse. Not knowing at all what to pair with it off the top of our heads, Hunter consulted the internet. A rosé of Bordeaux grapes is one of the most popular picks, and we hadn't officially tasted a rosé yet, so we headed to
Metropolitan Market to see what we could find. There wasn't a lot of Washington rosé there, so we picked the one that wasn't a rosé of Sangiovese. This one, from
Syncline, is made from Pinot Noir, Grenache, Cinsault, Carignan, Mourvedre, and Counoise grapes. Since it was a bit last minute, we popped it in the freezer to cool it down, and ended up getting it a bit too cold for ideal serving. Live and learn, eh?
The Food
This one was all Katy. In the chef's words:
