FEAST BLOGS

Trout and Commanderie Rosé

Jul 6, 2018 | Specials

customer waiting area of feast bistro in Bozeman, Montana

Our feature this weekend is whole roasted Trout stuffed with Fennel, Garlic, and Dill served over a succotash of Corn, Mushrooms, and Edamame.  We chose to pair the Commanderie de Peyrassol Cotes de Provence Rose, a blend of Cinsault, Syrah, Grenache and Ugni Blanc with a soft, rosy appearance and a nose dominated by wild berries.  Gooseberry and raspberry stand out on the crisp, silky palate with a touch of minerality and a concentrated core of pure sweet fruit.

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