CleverRoot

f a l l 2 0 1 7 | 4 5 A dish of "clas- sic yet refined" cornmeal-fried catfish was paired with Château de L'Escarelle Les Deux Anges rosé. Steen's Syrup pot de crème was paired with Château Beaulieu rosé from Coteaux d'Aix-en-Provence. "I've been a fan of rosé for a long time," says Chef Carl Schaubhut of DTB in New Orleans, Louisiana. "It goes well with our Louisiana cuisine and our atmosphere." DTB is a Cajun acronym for "Down the Bayou." A native of New Orleans, Chef Schaubhut has taken his home-cooking background and elevated it in both tech- nique and style. "In food and in most wine, you smell what you taste," says Chef Schaubhut. "But with Provence rosé, the aromatics—and there is no shortage there—are dif- ferent than what you taste on your tongue. You might smell stone fruit and taste strawberry! As a result, you have this whole sensation [of flavor] in combination. It's like two wines in one." "Cajun cooking is heavily spiced, but there is more than heat," he continues. "We coat the palate with depth of flavor. I paired the Côtes de Provence BY.OTT rosé with a smoked, spiced Andouille pâté complemented by the natural sweet- ness of a black garlic crouton. These signature Louisiana flavors just start jumping and bouncing around the mouth, and the wines' tart fruit and good acidity both jumpstart the palate and cut through the rich and sweet elements of the food." Chef Schaubhut also prepared what he described as a "classic yet refined" cornmeal-fried catfish, paired with Château de L'Escarelle Les Deux Anges rosé from Coteaux Varois en Provence. "Rosé just cuts through all that fried good- ness!" he explains. "And to finish . . . a Steen's Syrup pot de crème with Château Beaulieu rosé from Coteaux d'Aix-en-Provence. The custardy richness of the pot de crème fleshes out the mouthfeel and prolongs the wine's finish." He admits that while he expected the Provence rosé wines to be very similar, that theory was quickly debunked. "It's not like there is a thousand miles between appellations," he says. "But it was exactly the opposite. The wines are full of tiny nuances and those nuances make a big difference." Enough of a difference that the breadth and depth of these dry, fruit-driven rosé wines can stand up to spicy Andouille, fried fish and a cane syrup pot de crème! CHEF/OWNER AT DTB, NEW ORLEANS, LA photos by Chris Granger CHEF/OWNER AT DTB, NEW ORLEANS, NEW ORLEANS, NEW LA Car Schaubhu, DTB Chef Carl Schaubhut notes, "Cajun cooking is heavily spiced, but there is more than heat. I paired the Côtes de Provence BY.OTT rosé with a smoked, spiced Andouille pâté complemented by the natural sweetness of a black garlic crouton."

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