Liquid Assets

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Rosés

It's been a blistering summer. Multiple 100-degree-plus days burning a dusty parch into our throats. What do you do if you want some wine? Our vote is for a high-quality, dry Rosé. One of the most misunderstood wines in the United States, rosés were written off by educated American drinkers years ago because the norm from California was a sweet and lifeless wine that didn't go with anything (think white zinfandel). Europeans, however, loved their versions. Especially in the hotter areas such as the south of France, Tuscany, and Spain. The difference is one of style. Where our wines were sugary and tame, the Europeans' were bone-dry, but with strong flavors and more alcohol. Thankfully, many of our winemakers are now coming to their senses and making their rosés in a dry and intense style.

Rosés are perfect for summer because they are at their best when served cold. Rosés also suit Texas' spring and autumn nicely since they are peerless picnic wines. Any of the wines listed below will match beautifully with your favorite summer foods, from gazpacho to grilled meat. For a real treat, try the recipe for Mixed Organic Field Greens With Roasted Pecans, Caramelized Onions and Salmon (recipe below) along with a crusty loaf of bread and one of the featured wines.

Routas Rosé, $11

From Provence. Made from Syrah, Cinsaut and Grenache. A favorite. Carried in many stores.

Saintsbury Vin Gris of Pinot Noir, $11

Full of Pinot Noir taste from one of the grape's best California producers.

Faustino V Rosado, $10

100% Tempranillo wine from Spain. Perfect with grilled meats.

Domaine Tempier Bandol, $20

A spectacular wine from the Mediterranean coast of France. Somewhat hard to find, but worth the effort.

Torre Oria, $10

Sparkling wine from Spain. Just slightly off-dry.

Mixed Organic Field Greens With Roasted Pecans, Caramelized Onions and Salmon

Makes 4 servings

1 pound organic field greens

1 cup whole pecans

1 large, sweet onion, like 1015 or Vidalia

3 tablespoons canola oil

1 teaspoon sugar

1 pound salmon fillet

1 lemon

1é4 cup currants

3 tablespoons extra-virgin olive oil

1 tablespoon sesame oil

1 tablespoon balsamic vinegar

1é2 teaspoon honey

Salt and white pepper to taste

Roast the pecans in a 350-degree oven until lightly browned. Heat the canola oil in a sauté pan until almost smoking. Dice the onion and toss with the sugar. Carefully place the onion in the sauté pan. Cook until onions are golden. Set aside to cool off.

Place salmon in a shallow pan, fill with water until 1é2 inch above the salmon. Set burner on medium heat. Slice the lemon into 1é4 inch slices and place slices in pan once water is steaming. Once water is boiling, adjust heat so that the water boils slowly. Cook for 15 minutes. Remove from heat.

While the salmon is cooking, whisk together the olive oil, sesame oil, honey, and balsamic vinegar. Add salt and white pepper to taste.

Assemble by placing field greens on individual plates. Sprinkle the pecans, currants, and onions over the greens. While it is still warm, slice the salmon and arrange a portion on top of the greens. Drizzle the oil and vinegar over the salad.

Serve with crusty bread and one of the wines listed above.