You may be wondering what is so cheeky about pairing rosé wine with cod burgers. Perhaps that the pairing is so delicious you can not help but have a cheeky grin while enjoying this. Well you would be partially right. The fish burger is delightful and the rosé I’m going to introduce you is fantastic. This is perhaps my favorite pairing since joining the #winePW crew. Before I get to far, and in case you have missed my previous #winePW posts, just what is #winePW?
Wine Pairing Weekend, also known by its Twitter handle #winePW, is a group of food and wine bloggers who gather together every month to share food and wine pairings. The theme varies every month and is chosen by that month’s host.
Our host this month Nancy, from Pull That Cork, is a true rosé lover and wanted to highlight how food friendly rosé wines can be. A chance for us food and wine lovers to help push you out of your comfort zone and experience with rosé this summer. At the end of the post I have included a collection of recipes and wine pairings from my fellow bloggers that you really must take the time to explore!
Back to my experimenting with food and rosé…
I wanted to push myself out of my comfort zone and decided to cook something I had not cooked before. Yes, we are getting to that cheeky part. While you may be thinking those look like a cod burger, and what kind of east coaster hasn’t cook cod before?! I have cooked cod many times, but I have never cooked cod CHEEKS before.
Yes! Let me introduce you.
Cheeky Cod Burger
The creamy, richness of the cod cheek, the airy crisp batter, topped off with a soft bun. Oh my we were heaven. Talk about a treat! This was my first time experimenting with cod cheeks and you can be assured it will not be the last.
To some fish cheeks may not sound overly appealing… And that’s okay because it just leaves more for the rest of us! Once you give them a try you will understand why they are considered a delicacy. In fact if I was going to compare them to anything they are almost giant scallop like.
- 10 cod cheeks
- 1 cup flour
- 1 cup beer
- ¼ cup corn starch
- 1 egg yolk
- 1 egg white, whipper
- pinch salt & pepper
- sunflower oil
- 10 soft small buns
- ¼ cup mayonnaise
- 1 tsp fresh parsley, chopped
- 1 tsp garlic purée
- Mix together flour, corn starch, egg yolk, beer and salt and pepper. Add in egg white. Set side for 5 minutes.
- Drunk cod cheeks in batter and coat well.
- Over medium heat on the stove top, place the oil in a dutch oven pot. Heat oil until a bread crumb fries in 20 seconds.
- Cook cod cheeks in batches as to not over crowd in the pot. Cook until batter is brown, approximately 5 minutes.
- Remove and set on paper towel.
- In a small mixing bowl combine mayonnaise, parsley and garlic mixing well.
- Spread mayonnaise mixture on to buns and place one cod cheek in the bun.
- Serve with sweet potato chips.
All I can say is they are delicious and these meal of cheeky cod burger and sweet potato chips is a top contender.
Rosé is so food friendly there were a few options I could have paired with this meal, but the sweet potato chips and the crispy batter were calling out for a sparkling rosé.
I choose to pair with Bründlmayer Brut Rosé an Austrian sparkling wine that is refreshing and refined, soft enough not to overwhelm the fish and enough acid to complement the richness of the dish.
From the wine maker:
This sparkling wine is made of main red varieties Pinot Noir, Zweigelt and St Laurent. Grapes are harvested between the first week of September and the second week of October. At first the focus is on defining the fruit. The search is for delicate, complex and refined aromas of blossoms, red berries and cherries, carried by mineral tones and fresh fruit and surrounded by softness, an animating wine with firm structure and good length.
The base wines are vinified separately and allowed to go through malolactic fermentation. Then we create the cuvée. The more powerful charges are used for our still rosé wine. Only the lightest and most animating go to become the Brut Rosé, together with a small amount of wine resulting from the saignée, the very first juice out of the press, of the ripest black grapes, pressed after a brief maceration. The base cuvée is vinified in the bottle in classic fashion by adding sugar and yeast after bottling. After prolonged elevation on the yeast the bottles are disgorged.
The Weingut Bründlmayer, located in Lower Austria, is situated in Langenlois, some 70 km north-west of Vienna, upstream along the Danube in the Kamp Valley. The wooded hills of the Waldviertel protect the vineyards from the cold north-westerly winds.The wine makers’ philosophy is a kind of “Nature’s Wisdom”, that one should not stop nature from creating masterpieces by actively interfering with technical equipment.
Vintner Willie Bryundlmayer– an interesting person, a perfectionist, an enterprising businessman with a creative approach to life. Critics have dubbed it the “face” of the Austrian wine.
Pale in color, with a vibrant nose of fresh, ripe strawberries and lemon. On the palate it is creamy, with a refined and balanced acidity.
I thought about selecting another rosé, but after trying this sparkling wine with the cod burgers nothing else would compare. This is easily my favorite food and wine pairing in some time. I hope you are not too skeptical of cod cheeks and give them a try. And if not the sweet potato chips and sparkling rosé are equally a good match.
For a list of past and upcoming #winePW events, please visit the Wine Pairing Weekend Calendar on David’s blog Cooking Chat. David started Wine Pairing Weekend in June 2014, and we’re still going strong.
Rosé #winePW Posts:
Camilla from Culinary Adventures with Camilla pairs Rose Petal-Strawberry Granita with Luc Belaire Rare Rosé
Cindy from Grape Experiences will share Wine and Dine: Galil Mountain Rose and Mixed Olive Tapenade
Jill from L’occasion is contemplating Provençal Rosé and a Summer Supper
Martin from Enofylz Wine Blog pairs Chicken and Sausage Paella Paired with a Unicorn Rosé
Wendy from A Day in the Life on the Farm prepares a Seafood Boil featuring Domaine Houchart Cotes de Provence Rose 2015 #WinePW
Jade from Tasting Pour shares Labneh (Kefir) Cheescake with Strawberries & Del Rio Rose Jolee
Michelle from Rockin Red Blog will be Kicking Off Summer with National Rosé Day
David from Cooking Chat pairs Grilled Arctic Char with Pineapple Salsa
Lori from Dracaena Wines discusses Are You Impatient? You Could Have Created Rosé
Lauren from The Swirling Dervish considers Where Sicily and Mendoza Meet: Stuffed Roasted Calamari and 2015 Perlita Rosado. June’s #winePW Adventure
Meaghan from Un Assaggio shares Cheeky Pairings: Cod Burger + Rosé #WinePW
Gwendolyn from Art Predator travels Around the World With Rose
Pete and Nancy from Pull That Cork pair A Corsican Rosé and Summer Veggie Pizza for #winePW