The 2018 European summer was a scorcher with temperatures soaring up to 40 degrees across parts of Spain and France.
Meanwhile in Australia, especially in the southern states, many of us where stuck under blankets jealously observing via social media those who escaped the winter drinking rosé beachside on their European vacations.
As temperatures start to cool in Europe, friends and longer days return to Australian shores, and beach trips once again become a reality, the time has come to break open the rosé and show the Europeans what the word heatwave really means!
To kickstart our ‘Spring into Rosé’ promotion box and showcase the amazing variety available this Spring, Wine O Wine is releasing three new wines into the store.
For just $69.00 you can get a taste of what’s to come this Summer – Shop here!
Caprice (Saint-Tropez, France): From the stunning coast of St Tropez, and grown in clay and limestone, this elegant rosé is an explosion of red fruits on the nose, whilst the mouth is supple and complex.
Château Maylandie ‘Les Amis’ (A.O.C. Corbières, France): A Perfect pale pink colour with shiny silver reflections. A delicate balance of crisp acidity and soft Summer fruits. The taste is fresh with notes of pomegranate, cherry and peppers. The after taste is long, elegant and french. leading to a long lasting crisp finish.
Les Pipelettes (A.O.C. Corbières, France): Just like the English translation, the chatterbox, this Rose’ has its own voice. Heralding from Corbiéres, France – soft pink in the glass leads to bright, playful strawberry and raspberry aromas. An intriguing rosé, made for sun and fun.
Spring is here and what better way to celebrate than with Rosé all day and a Rosé cocktail.
– 5 oz chilled Caprice
– 1 oz grapefruit-rosemary syrup*
– 1 large edible flower ice cube
– rosemary sprig
Pour Caprice into a wine glass, add the grapefruit-rosemary syrup and stir gently to combine. Add the ice cube to fill the glass, along with the sprig of rosemary for garnish
*Combine 1 cup grapefruit juice, 3 oz of sugar and 1 tsp rosemary in a small saucepan. Simmer the mixture until reduced by one third. Serve and enjoy!
Photography by Stuart Cantor.