Arugula, Goat Cheese, Sun Dried Tomato and Prosciutto Tart paired with Cote Bonneville Rose

Last week I wrote about how, "Cabernet Franc is probably the wine world's most underappreciated Grape." Many responded telling me that they were looking for great Cab Franc. So that got me thinking, especially since it seems that Spring is intent on springing early this year, about Rosé. Cabernet Franc is the noble red grape of the Loire. There it is used to make the lovely delicate wines of  Bourgueil, Chinon, and Saumur-Champigny. It is also used to make the lovely Rosé d'Anjou. Rosé d'Anjou is a wonderfully versatile wine that can be paired with everything from river fish - salmon , trout - to pork, veal and game. Rosé is almost a red wine but drinks like a white making it extremely adaptable to tricky pairing situations. Eggs for example can be mouth coating and dulling for some overly rich wines and ham can be tricky because of the saltiness. Rosé is perfect for picnics, light lunches and well just about almost everything. A traditional lunch of quiche with a light salad gently paired with a chilled glass of Rosé is about as good as life gets. There are many great Rosé, but one that is always a favorite, it very limited and precious comes from my friend Kerry Shiels of Cote Bonneville.

2014 Cote Bonneville Dubrul Cabernet Franc Rose $29.99 Made from 100% Cabernet Franc this Rosé is flush with aromas of strawberry, raspberry, citrus, and rainier cherries. Scented with herbs and spice, classically styled, medium bodied, crisp and fresh, this is a wonderful food wine. Jeb Dunnick wrote, "It's a versatile effort that can be consumed on its own, but it will shine on the dinner table."    This is a single vineyard Rose coming from Dubrul Vineyard. Planted in 1992, by Hugh and Kathy Sheils with the Help of Dr. Wade Wolfe.Stan Clarke directed the development of the DuBrul Vineyard from 1996 until his untimely death in November 2007. At the time of his death Stan was the Viticulture Coordinator at the Walla Walla Institute of Enology and Viticulture.    The Estates winery, Cote Bonneville released its first wines in 2001 and has since gone on to garner world wide acclaim. Overseen by winemaker Kerry Shiels the wines continue to develop and excel.   Dubrul was named Vineyard of the year by Seattle Magazine in 2007 and again in 2009. In 2008 was named a Wine Spectator Rising Star. Arugula, Goat Cheese, Sun Dried Tomato and Prosciutto Tart This tart is an update of the traditional quiche. Fresh goat cheese, vibrant arugula and sun dried tomatoes make for a vibrant pairing with a modern Rosé.  Ingredients: 1 recipe Yeasted tart dough(see below) 1 large bunch arugula, washed and cleaned (about 2 cups) 2 tablespoon butter 1 large yellow onion, cut into 1/4 -inch dice 2 cloves garlic, finely chopped 3 tbl dry white wine 3 eggs 1 1/2 cups half and half Salt and white pepper 2 oz Prosciutto Julienned 4 oz Fresh Goat Cheese 2oz Sundried Tomato, reconstituted in hot water, finely diced 1 Tbl chopped fresh herbs (tarragon, chervil, basil, parsley) Nutmeg 1.       Prepare dough and press into prepared tart pan. Pre heat oven to 375 degrees 2.       Sweat onions in butter until soft, add garlic and deglaze with white wine. Remove from heat and let cool. 3.       Scatter arugula into tart shell, top with prosciutto, tomatoes and goat cheese. 4.       Combine eggs and half n half season with nutmeg, salt, white pepper and herbs 5.       Pour custard into prepared tart shell and bake immediately at 375 for 40 minutes. Yeasted Tart Dough: 1/4 cup water  1 teaspoon active dry yeast Pinch sugar 1 egg, at room temperature 1 1/4 cups unbleached white flour 1/2 teaspoon salt 3 tablespoons Sour cream 1 tsp lemon zest (optional) 1.       Dissolve the yeast in water with sugar. 2.       Combine the flour and salt in a medium bowl, and make a well. Break the egg into the middle of the well and add the sour cream stir to combine. 3.       Add the water and dissolved yeast. 4.       Mix everything together with a spatula, shape into a loose ball, cover and let rise until double, about 1 hour. 5.       Dust it with flour, gather it into a ball, set it in a clean bowl and cover. Let the dough rise in a warm place, 45 minutes to an hour. If you are not ready to shape the dough at this time, punch it down and let it rise again. 6.       Flatten the dough, place it in the center of the tart pan, and press it out to the edge. Use additional flour as needed. (If the dough shrinks back while you are shaping it, cover it with a towel, let it relax for 20 minutes, then finish pressing it out.)