Originally Posted by Miesque

Salad Nicoise paired with Domaine Carneros Brut Rose with the the jarred Tonnino Yellowfin in truffle infused olive oil so it had that lovely truffle aroma. On the negative, I am apparently out of Kalamata Olives and the Spanish Manzanilla Olives I have on hand flat out do not match this flavor profile so added roasted bell peppers. Also on a wine pairing note- Veuve Rose would have been a better fit with its strong Pinot profile, but was already going to be using a bottle of that for Bacon Wrapped Scallops tomorrow