Care for a round of bocce? If you’re travelling to The County (aka Prince Edward County that is) this summer, stop by Casa-Dea Estates Winery and try your hand at Bocce – an Italian version of lawn bowling – on the pitch right beside Casa-Dea’s vineyards. The game is made even better with a chilled glass of Rosé playing along side with Casa-Dea’s cool winemaker Paul Battilana. He has a competitive streak!
Savvy Sommelier Tasting Notes: Brilliant clarity in this pinky-peach concoction. Abundant aromas of wildflowers and strawberries, juicy peaches, even a floral whiff that might remind you of the delicate flower of Lily of the Valley. Top it all off with subtle hints of fresh herbs with a silky texture balanced out with measured acidity and a lengthy finish. Mama Mia – it is good!
Complete Wine Deets:
Casa-Dea Estates Winery Cabernet Franc Rosé VQA 2016
$18.95
Ontario Wine Region: Prince Edward County
Suggested Food Pairing: Try with yummy BBQ Pork Burgers – recipe below.
BBQ Pork Burgers
Serves 4
Recipe by David Leite -adapted from Gourmet- Gourmet Weekday
Photo credit: Romulo Yanes
Ingredients
For the slaw:
1/4 cup store bought or homemade mayonnaise
1 tablespoon milk
1 1/2 teaspoons white wine vinegar
2 cups thinly sliced green cabbage
1/2 cup very finely shredded carrot
1 tablespoon thinly sliced chives or scallions
Salt and freshly ground black pepper
For the pork burgers:
1/2 cup your favourite store-bought or homemade BBQ sauce (tomato-based)
1/4 teaspoon cayenne
1/2 to 3/4 teaspoon salt, or to taste
1 tablespoon white wine vinegar
1 1/2 pounds ground pork
1/4 teaspoon freshly ground black pepper
Olive oil, for the grill rack
4 buns or Kaiser rolls or soft squishy breadstuff of some sort, split and toasted or grilled
Directions
Make the slaw:
In a bowl, whisk together the mayonnaise, milk, and vinegar until smooth. Toss in the cabbage, carrot, chives, and salt and pepper to taste and gently mix to coat. Let the slaw stand at room temperature, uncovered, while you cook the burgers or, if you prefer your slaw crisp, cover it and refrigerate for up to 8 hours.
Make the BBQed pork burgers:
Prepare your grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.
In a small bowl, stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar.
In a large bowl, gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons barbecue sauce mixture until combined. Do not over mix. Using your hands, gently form the mixture into 4 patties, each about 4 inches in diameter and 3/4 inch thick, being careful not to pack the pork too tightly.
Carefully slick the grill rack with oil, plop the burgers on top, and grill them, flipping the burgers every few minutes, just until cooked through and no trace of pink remains, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon remaining barbecue sauce mixture (or more if you like things mess), flip the burgers again, and grill for 30 seconds. Repeat, so that both sides have been slathered with the barbecue sauce mixture. Brush the cut sides of each of the buns with the remaining barbecue sauce mixture.
Assemble the BBQed pork burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab a lot of napkins.
Enjoy!