Celebrate Summer with Chemistry Rosé


Compressed Watermelon & Radish Salad

Compressing fruit is a popular technique that can bring texture and flavor to a whole new level in this bright, fresh watermelon salad recipe from Chehalem Winery culinary team member, Daniel Rich. “This is one of my favorite salads to celebrate the arrival of summer, it pairs deliciously with a dry Rosé such as Chemistry. I love using a vacuum sealer for this because it concentrates and intensifies the flavor and color.  Plus it saves time needed for traditional pickling and compression.”


1 smallish watermelon, *compressed

1 bunch watermelon Radish, *pickled

1 bunch green onion

1 Tbsp. black sesame seeds, to garnish

Pickling Liquid:

1 Tbsp. honey

3 Tbsps. rice wine vinegar

Grape seed oil


1/2 C Chemistry Rosé

1/4 tsp. pink peppercorns

Grape seed oil

Rice wine vinegar

Salt and pepper to taste


Food saver or other vacuum sealer. *You can absolutely make this salad without the use of a vacuum sealer. But, if you have one, the results are fun and delicious with an intensified color and a texture that almost feels cooked, even though it's not, thanks to the pressure of the vacuum seal.

4-6 servings

Wash and remove the green tops of the radishes. Slice them into rounds and then slice the rounds into match sticks. Toss with a pinch of salt, pepper, honey, and rice wine vinegar. For best results, place in a bag and vacuum seal. If you do not have a vacuum sealer, just use a gallon ziplock bag, and wait 30-45 minutes.

Next, peel and dice the watermelon into just smaller than bite size pieces. Place into a bag and vacuum seal. This is an optional step, but if you haven’t had compressed watermelon, it is a game changer. If you don’t have a vacuum sealer, you can get similar results by doing the following: lay the watermelon squares on flat surfaces that can fit inside one or two ziplock bags. Seal, pressing out as much air as possible. Place something on top of the bags that will provide gentle, even pressure, such as a plate with a something heavy on top. Place in freezer for 2 hours.

Slice the green onions into very thin slices. Set aside.

While the vacuum sealer works its magic, combine Rosé and pink peppercorns in a small pot and bring to a boil over high heat. Once boiling, remove from the heat and cool. Once cooled, mix in the grape seed oil and rice wine vinegar. Set aside.

To assemble, cut open the vacuum bags of watermelon and radishes. Place the watermelon and radishes into a mixing bowl, garnishing with the sesame seeds and green onions. Drizzle the Rosé Vinaigrette over the top, and season with salt and pepper to taste.

This salad is perfect to enjoy with your favorite grilled meat and vegetables- and don’t forget a bottle of Chemistry Rosé!

Mindy Gimarelli