Cookery Maven Blog

Sancerre Rose, Fini Sur La Paille & The Beach

Does rosé wine (the quintessential summer wine) have to be put away after Labor Day? I know that white shoes are déclassé after the first Monday in September and in case I missed the memo and there is a rule that I don't know about (you know how fond I am of group-think and rule following), I am getting this blog post out just in time. September is a beautiful month up here and I know we have plenty of beach days in our future but there's nothing like an August day on the beach. Before soccer practices, volleyball tournaments, dental appointments and school shopping start invading our calendar, previously free of any commitment but wine, cheese and a fire on the beach.

I remember the first time I had the pleasure of smearing a hunk of Michael's Fini Sur La Paille aged goat cheese on a cracker and popped it in my mouth— it's that good. The Chotard rosé (made from Pinot Noir grapes) was the perfect companion for the wheel of Fini in my fridge. Historically, I haven't been the biggest fan of rosé but this bottle changed my mind— it's bigger and creamier than a typical rosé but still has a lively acidity and clean finish. It's the perfect beach wine and when you throw a little French style aged goat cheese in the mix— it's a little slice of heaven.

These afternoons in the South Channel are etched in my brain— the kids, sandbars, blue water and the viscous light as the sun starts to set behind the hills. We've spent countless days on Long Island over the past fourteen years and it never gets old. There's always beach glass to find, boats to jump off, fires to build, forts to construct and walks to take. We are blessed to have the stories Long Island has given us in our trove of family memories.

Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul. John Muir