Let me first say that on the website they refer to this wine as a "quintessential breakfast wine." Well, I had it at dinner with a salmon cake, which easily could be served as a brunch pairing. I paired it with store bought biscuits with a spreading of Tabasco Brand Pepper Jelly. This is a wonderful pairing for a quick and satisfying brunch or dinner.
Try this recipe for brunch paired with the Cline 2010 Mourvedre Rose` and let me know what you think, and don't forget the pepper jelly!
Ingredients
(1) 14.75 ounce can of Pink Salmon (skin and bones removed)
(1) large egg
3 tablespoons of Italian Bread Crumbs
2 tablespoons finely chopped seasoning*( sweet onion, celery and Italian parsley)
1/2 teaspoon of Tony Chachere's Creole Seasoning
1/4 teaspoon of ground ginger
1/4 cup of flour (for dusting of the salmon cakes)
Canola oil for frying
In a bowl place salmon and remove all bones and skin. Add the egg, bread crumbs,chopped seasoning, creole seasoning, and ginger. Mix well and divide into 6 equal portions in the bowl. Make a salmon pattie and gently dust each one with flour. If you have time refrigerate for about fifteen minutes for them to firm up. Add enough canola oil to a skillet to fry the salmon cakes, (about 3 tablespoons or so) and set temperature to a medium high flame. Brown the salmon cakes on each side and place them on a paper towel lined plate or platter. Serve warm with pepper jelly and biscuits ( I like the Pillsbury Grand flaky biscuits). * Note: I cut 1 sweet onion, 2 stalks of celery and about a third of a bunch of Italian parsley leaves and put them in a food processor and process until the mixture is very finely chopped. I put the chopped seasoning mixture in a container and use it as needed. This is so handy when cooking; it saves so much time!