2009 Charles and Charles Rosé
Syrah Grape
Washington State
Full on strawberries and raspberries from the get-go!
Sweet berry aroma with a slight basil quality.
Smells like summer to this “winegirl!”

Even though this wine is PINK, it is by no means, a
weak wine… It’s totally Rock’n’Roll in my book!
Full of fruit and acidity yet not full of sugar and
and flabbiness. Strong and stable, perfect for many
meals. Sweet berries and herbaceousness. Lovely.
Crab Stuffed Filet of Sole Over Tropical Salsa

When asked what wine I could drink everyday for the
rest of my life, I have two straight answers – good sparkling
and good rosé wine! They both sound like spring and
summer choices at first but the deeper you get, the more
you appreciate their places in the world. (*Please note: I
reserve the right to change my answer to this question at
any place and time.*) Finding a good rosé always feels like
an accomplishment… there are many attempts, many full
of too much sugar, but then again, there are many that
exceed expectations while slight subtly fruity, they
remain dry and layered. ALWAYS LOOKING FOR LAYERS!
So, I decided fish… couldn’t decide between shellfish and
regular fish, so I went with both. Let’s be honest, crab is a
great addition to just about anything and sole is a mild,
flaky fish that works well in bringing out the flavors of
sauces, beverages, etc. I also wanted to use something
with fruit and spice. I naturally leaned toward salsa. What
a perfect blend. Embracing the arrival of spring and summer,
I hope you find the balance and enhancement of fruit, spice
brightness and complexity that I have in this pairing.
For crab stuffing and fish:
4 oz jumbo lump crab meat (1 cup)
1 1/2 tablespoons reduced-fat (not low-fat) mayonnaise
1/4 cup finely diced yellow bell pepper
1 tablespoon chopped fresh flat-leaf parsley
4 (4-oz) sole fillets
For garlic bread crumbs:
1 small garlic clove, minced
2 teaspoons extra-virgin olive oil
1/4 cup fine fresh bread crumbs (preferably from a baguette)
1 teaspoon finely grated fresh lemon zest
Prepare stuffing and fish:
Preheat oven to 450°F. Mix crab, mayonnaise, bell pepper,
and parsley and season with salt and pepper. Lay sole fillets
flat with darker side up and season with salt and pepper.
Divide stuffing among fillets, mounding on thicker half of each.
Fold thinner half of fillet over stuffing, tucking end under to
form a packet.Arrange stuffed fillets in a lightly oiled 9-inch
pie plate. Cover with a round of parchment paper, then cover
pie plate tightly with foil.

Bake in upper third of oven until just cooked, about 20 minutes.

Make bread crumbs while sole is baking: Cook garlic in oil in a
small skillet over moderate heat, stirring, until fragrant,
about 30 seconds. Stir in bread crumbs and cook, stirring,
until golden brown, 4 to 5 minutes. Remove from heat,
then stir in zest and season with salt and pepper.

Transfer sole to plates and pour pan juices into a small bowl.

Tropical Salsa:
1 cup finely diced peeled firm-ripe papaya
1/2 cup finely diced peeled firm-ripe mango
1/3 cup finely chopped white onion
1/3 cup chopped tomatoes
3 tbl chopped fresh cilantro
1 tbl fresh orange juice
1 tbl fresh lime juice
1/2 to 1 tsp minced fresh jalapeño chile, including seeds
1/2 teaspoon salt

Stir together all ingredients.

Place stuffed fish atop tropical salsa and serve. Spoon some
of juices over fish and sprinkle with bread crumbs and parsley.