the pink stuff

Cline Mouvèdre rosé ($12) California

Welcome to the 10th annual Advocate rosé column, where — despite the changes in the wine business over the past decade and even though the wine wise guys insist that rising prices are just around the corner — you can still buy a pretty good rosé for $10.

In this, rosé is close to the perfect cheap wine. It’s fresh and easy to drink, pairs with almost any kind of food, and its style means that it’s easier to make well than cheap red wines. What else do you need to know about rosé?

pink wines made with red grapes, and they they pink? Because the red grape skins left in the fermenting grape juice just long enough to color wine (which is how all wine gets its color, actually).Rosés be served chilled, and if you put an ice cube in, no one

Look for 2011, and be careful with anydated before 2010. Rosés are not made to age, and go bad should you drink? The Yalumba ($10) is an Ausrosé with flavors of mango and lemon, believe it not, and just 11.5 percent alcohol. It’s as close to a World rosé as you’re going to find. The Mouvèdre ($12) is one of the best California I’ve tasted in years, bone dry and not much (maybe some cranberry) and a longish mineral more French in style than Californian. The ($10) is one of my all-time favorites, made one of Italy’s great producers, with strawberry soft elegance.

SIEGEL’S WEEKLY WINE REVIEWS every Wednesday prestonhollow.advocatemag.com

Ask the wine guy

—Jeff Siegel

Why don’t Americans drink more rosé?

o reasons: The y con f use it with t e zinfandel , and think it’s sweet. th e y d on’t t h in k it’s rea l wine, m ethin g inferior to a red wine. It iff erent, o f course, but it’s su pe d to be — bri g ht fruit and no ni n s.

ASK THE WINE GUY taste@advocatemag.com

—Jeff Siegel

With Your Wine Mushroom And Ham Souffl

Soufflés befuddle most of us, even though they’re just a fancy version of a baked omelet. This is made without fancy equipment. But if the directions still seem intimidating, just sauté the vegetables, mix with the eggs, and bake in a 375° oven for 20-30 minutes until the eggs set. Any rosé is a wonderful match with this.

GROCERY LIST

3 egg yolks, 5 egg whites

4 oz chopped ham

1 c sliced mushrooms

1/2 c fresh bread crumbs

1/2 c grated parmesan cheese

3 Tbsp all-purpose flour

2 Tbsp canola oil

1 1/2 c chicken or vegetable stock salt and pepper to taste

Directions

1. Sauté the mushrooms in olive oil. When soft, remove from pan and set aside.

2. Use butter to grease the sides of a 6-cup gratin dish that is about 1 1/2 inches deep. Mix the bread crumbs and 3 tablespoons of the parmesan, and use half of the mixture to coat the sides and bottom of the gratin dish. Shake out the excess.

3. Heat the canola oil in the sauté pan and then add the flour. Mix with a whisk over medium to high heat for a minute or so, and then add the stock and salt and pepper. Keep whisking until the mixture boils and thickens. Remove from heat and add the egg yolks, whisking well. Mix in the mushrooms and ham.

4. In a mixing bowl, beat the egg whites until they are firm but still soft. Fold the egg whites into the sauce mixture, along with the remaining 5 tablespoons of parmesan cheese. Pour this mixture into the prepared gratin dish, and sprinkle the top with the remaining bread crumb mixture,

5. Bake in a 375° oven for 30-35 minutes, until the soufflé is puffy and brown. It should be set inside, but still a little moist. Spoon onto plates, and serve immediately. Serves four, takes about 45 minutes

Smokie’s Bar B-Q

Buy one beef sand, get a smaller one for free. Between the hours of 12p-2p & 6p-8p (must join Smokie’s Club). Scan the Code Or Text Smokies1 to 71441

Aboca’s Italian Grill

Cuisine of Italy – homemade fresh daily – using the best ingredients. The BYOB place to be with friends and family. Open Mother’s Day! Mon. -Thurs. 11am -9:30pm; lunch: 11am to 3pm; Fri. & Sat. open ‘til 10:30pm