Clink & Drink Pink with Rosé Wines from Creekside, Rosewood & Sue-Ann Staff

Why not stock up on Rosé wines for the August long weekend? What better way to celebrate summer in all its sunny glory than toast with a glass of pink in hand.  Our One Dozen Rosés is back with a different assorted case of Rosé wine each month this summer &  you can read all about each bottle that you will receive when you place your order.  We make buying Rosé wine so easy, just click & sip!

With each entry in our Rosé Report, our Savvy Sommeliers  take the guess work out of what taste is bottled up in each pretty pink bottle.

Come back to this blog often to get the full report throughout the summer.  Each week we will highlight some of the Ontario Rosés that are awaiting to be enjoyed when you open your One Dozen Rosés as well as great recipes that we feature to help make your summer wining & dining easy.

Bring on summer! Order One Dozen Rosés now >>

Featuring Rosé Wines from
Creekside, Rosewood & Sue-Ann Staff Wineries…

Creekside Estates Cabernet Rosé VQA 2014
$14.95
Beamsville Bench (Niagara Escarpment)

Another great winery to visit when you take a summer getaway to wine country. Not only do they make lots of great wines, but their patio overlooking the vineyard is also worth stopping for.

Savvy Sommelier Tasting Notes: Bright neon pink in colour with gorgeous aromas of wild strawberries, flowers& green apple that follows into the taste. This crowd-pleasing wine is juicy yet dry. Medium bodied and well balanced with refreshing acidity…it is summer in a glass.

Suggested Food Pairing: You can’t go wrong with this wine. The colour, the bouquet & the taste…they all will remind you of summer. This versatile wine can be served chilled on its own or with any of the creations in our Rosé Recipe Box. Be sure to have a batch of the Rosemary & White Bean Dip in the fridge at the cottage just in case you feel the urge coming on to crack open this bottle of wine as the sunsets.

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Rosewood Trois Femmes Rosé VQA 2014
$15.00
Beamsville Bench (Niagara Escarpment)

From the family run winery and Ontario’s first Meadery, this year’s Rosé from Rosewood is 100% Pinot Noir grapes. The wine was made with the skins intact with the juice for 3-5 days then fermented until it reached the fruity flavours and the colour that the winemaker wanted to create.

Savvy Sommelier Tasting Notes: One word will describe this wine: STRAWBERRY. From its colour, the aroma and taste, this wine has the wonderful summery taste of fresh strawberries. “It has the zippiness of rhubarb too”, commented Savvy Sommelier Debbie during the Savvy Team tasting of 40+ Rosé wines. A very well-balanced, smooth wine that combines notes of strawberry tastes of watermelon and freshly crushed ripe berries – all things that are iconic about summer.

Suggested Food Pairing: This is a no fuss wine. It would be delicious with anything off the grill, seafood, homemade pizza, charcuterie and light meals. Try something completely different – Beet-zza!

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Sue-Ann Staff Foxy Pink VQA 2013
$17.00
Beamsville Bench (Niagara Escarpment)

This has been an amazing year for our friend Sue-Ann. In April, she decided to finish the chapter of her career where she was making wine at other wineries and focus 100% on her namesake winery – Sue-Ann Staff Estates. And the decision quickly paid off. Her new Fancy Farm Girl wine brand has won label design awards as well as accolades for her wines. This one is the Rosé in her portfolio. Be sure to read the back label to learn more about Sue-Ann’s style – a farm girl who loves to be a diva too!

Savvy Sommelier Tasting Notes: The bright coral pink colour alludes to the style of this wine. Bright vivid aromas of watermelon, strawberry candy, even marshmallows leap from the glass. These aromas continue as you sip on this off-dry wine, then the bright zippy acidity will make your mouth water while prepping your palate for another sip and another.    Enjoy on its own with friends (or not!) or with sushi, tuna, salmon, pizzas, picnics, salads and soooo much more.

Suggested Food Pairing: Keep chilled in your fridge for when friends come over for a spontaneous get together. Call out for sushi or fire up the gill with some salmon steaks or better yet…get fancy with the Grilled Chicken & Strawberries with Balsamic.

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Recipes to Enjoy with your One Dozen Rosés 

With Creekside Cabernet Rosé: Rosemary & White Bean Dip

From Serious Eats
Serves 4 – 6

Ingredients

1 (15 ½ oz) can cannellini beans, drained and rinsed
2 medium cloves garlic, peeled
2 tsp freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
¼ cup plus 1 Tbsp extra virgin olive oil, divided
2 tsp finely minced fresh rosemary
Kosher salt and freshly ground black pepper

Method

Place beans, garlic, and lemon juice in the work-bowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped.

With motor running, slowly pour 1/4 cup of oil through feed tube. Process until mixture is smooth.

Transfer bean mixture to a small bowl. Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Serve with Greek pita wedges or pita crisps.

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With Rosewood Trois Femmes Rosé: Beet-zza

From Chatelaine Magazine
Serves 4-6

Ingredients 

1 sheet puff pastry, thawed
1 beaten egg
½ cup very thinly sliced beets
1 tsp olive oil
2 Tbsp crumbled feta
fresh basil to garnish

Method

Unroll puff pastry onto a parchment-lined baking sheet. Use a paring knife to score a ½in. border around pastry square. With a fork, prick holes all over pastry.

Bake at 400°F for 15 min.

Brush egg evenly over pastry. Layer with sliced beets. Brush with olive oil, then sprinkle with feta.

Bake at 400°F in bottom third of oven until golden, 15 to 20 more min.

Sprinkle with fresh basil.

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With Sue-Ann Staff Foxy Pink: Grilled Chicken & Strawberries with Balsamic Syrup

From Fine Cooking Magazine
Serves 4

Grilling gives strawberries a slightly smoky flavor and a striking appearance. Balsamic vinegar adds a rich note that highlights and deepens the flavor of both the strawberries and the chicken, tying the meal together.

Ingredients

balsamic vinegar
strawberries
chicken breast cutlets
olive oil
kosher salt
black peppercorns
basil
3 Tbsp balsamic vinegar
20 medium strawberries (unhulled)
4, 5-oz. boneless, skinless chicken breast cutlets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 Tbsp chopped fresh basil
handful of arugula, as desired

Method

In a 1-quart saucepan, boil the vinegar until reduced by half, about 2 minutes; set aside.

Thread 5 strawberries on each of 4 skewers. Brush the chicken cutlets with olive oil and season with salt and pepper. Heat a grill or grill pan over medium-high heat.

Grill the chicken and strawberries until the chicken is cooked through, 2 to 3 minutes per side, and the strawberries have slight grill marks, 1 to 2 minutes per side.

Serve drizzled with a little olive oil and the reduced vinegar and sprinkled with basil.

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Clink & Drink Pink All Summer Long!

Here is a sneak peak of the wines that will be featured in the upcoming months.

In August the One Dozen Rosé will include:

– Casa-Dea Cabernet Franc Rosé, VQA 2014, Prince Edward County

– Devil’s Wishbone Pinot Gris Rosé VQA 2014, Prince Edward County

– Greenlane Rosé VQA 2013, Beamsville Bench (Niagara)

– Henry of Pelham Sibiling Rivilary Pink VQA 2014, Beamsville

– Vieni Momenti Sparkling Rosé, Beamsville (1 bottle)

– Vieni Alleria Rosé VQA 2014, Beamsville (1 bottle)

– Vineland Estates ‘The Game Changer’ Rosé VQA 2014, Beamsville

Order your One Dozen Rosés at savvycompany.ca/rose