Spring brings, rain, rosé, and bouillabaisse!

I love rosé. I know a lot of people don't and I believe those people to be totally missing out on something delicious, fresh, and fun to drink! A lot of people still have the horrible notion that rosé and white zinfandel are the same thing. I'm here to say, as loudly as you can imagine me saying, "They are two totally different animals! Not even close!"
It's unfortunate that they have similar appearances, both being pink, and it's sad that the color pink is viewed a "weak" or "wimpy". Well I, for one, am not deterred by nay-sayers and debbie-downers. Rosé is where it's at for me this spring (and summer) and if you insist on not even trying it, then fine...more for me!
I'm especially enjoying the Jean-Luc Colombo Cape Bleue Rosé. This rosé has lovely bright and clean aromas of strawberry and peach. Flavors on the palate are light and fresh with notes of Rainier cherry, raspberry, and fennel. It's refreshingly crisp and dry...no sugar people, just lively, easy-drinking wine.

One of my favorite food and wine pairings is a gorgeous chilled rosé and a luscious bowl of Bouillabaisse, a Provençal seafood stew. The Jean-Luc Colombo is a Provençal rosé and that makes it the perfect Bouillabaisse partner! For those not familiar with this delightful dish, it's basically made up of fragrant fennel, warm saffron, ripe tomato, and fresh shellfish in a winey broth. You can really use whatever seafood is fresh and available to you but my go-to combo is cod or snapper, clams, shrimp, mussels, and maybe some squid if I'm feeling so inclined! Below is the recipe I use as a base for Bouillabaisse making. This passed summer I was fortunate enough to procure some VERY fresh, very beautiful fish from Maine. I simply can't turn down jumbo prawns and cockles, but like I said, use what's fresh and available to you. Then grab a bottle, or two, of ice cold rosé and see what I'm babbling about. Pretty soon you'll be drinking the rosé kool-aid too!

Abby's Bouillabaisse
4-6 servings

Ingredients:
2 tablespoons olive oil
2 cloves garlic, peeled and smashed
1 large onion, peeled and sliced
1 small fennel bulb, thinly sliced
1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes
1 strip orange zest
1 (14-ounce) can whole peeled tomatoes, in juice
6 cups seafood stock (sold at most fish markets) or clam juice
Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
1 bunch Italian parsley, chopped


1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
2. Add the saffron, orange zest, tomatoes, and stock or clam juice.
3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
4. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
5. Add any crabmeat.
6. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about two minutes.
7. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of saffron aioli.


Saffron Aioli

Ingredients
Pinch of Saffron threads
1 tsp water
1 large egg yolk
1 garlic clove, minced
2 tsp fresh lemon juice
3/4 cup plus 1 tablespoon extra vigrin olive oil
Salt
Cayene pepper

1. In a small bowl, crumble the saffron into the water; let steep for 5 minutes.
2. In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice. Gradually add the 3/4 cup of olive oil, beating constantly, until very thick.
3. Stir in the remaining 1 teaspoon of lemon juice and the saffron water and season the aioli with salt and cayenne.