The perfect pairing for the fresh taste of California-style gazpacho is Washington State rosé!
Savvy match: The perfect pairing for the fresh taste of California-style gazpacho is rosé! Light, fresh, yet substantive, a lower alcohol rosé will perfectly lift the gazpacho and refresh the palate. The surprise for wine fans may be that Washington state wines include tasty rosés made from grapes as diverse as Columbia Valley Mourvèdre and Syrah to lighter-bodied Cinsault and Grenache.
Few dishes can evoke sun and summertime, like a fresh California-style gazpacho. It is a dish that traces its roots to Andalusia in the southern Iberian Peninsula. Proto gazpacho was most likely of Roman origin and made using stale bread, garlic, olive oil, salt, and vinegar. The bright red gazpacho that most people know wouldn’t come around until long after Columbus returned with those deadly nightshades from the “new world.” Red gazpacho became popular only after the 19th century when tomatoes became an addition. I like to make mine partly pureed with a nice garnish of cucumbers, fresh tomatoes, and avocado. Top with sour cream and some fresh cilantro, and you have a lovely summer soup for your next patio party.