Acquiesce Winery’s Tapa of Manchego, Tomato, and Rosemary

The latest pairing with Acquiesce's Gold Medal 2014 Roussanne in the tasting room . . .

Pair With: 2015 Acquiesce Roussanne

Source: Acquiesce Winery & Vineyards


2 vine-ripened tomatoes
2 tablespoon extra virgin olive oil
Pinch of kosher salt
5 twists of fresh ground black pepper - on the coarse setting
10 oz Spanish Manchego cheese
Fresh rosemary


Cut the tomatoes in half and grate it into a bowl. All of the pulp will come off of the skin and fall into the bowl with the seeds. Add the olive oil and season with salt and pepper.

Cut off the rind of the Manchego cheese and cut it into cubes. Remove leaves from rosemary and chop well. Toss all the ingredients in the bowl. Serve either immediately, or after being refrigerated for up to one day or so.

Recipe Courtesy Of

Acquiesce Winery & Vineyards

With a passion for Rhône varietals and the word “acquiesce” as her mantra, Winemaker Susan Tipton lovingly crafts a stellar lineup of unique Rhône-style white wines.