Summer is just not summer without uncorking a bottle or two of Rosé. With so many to choose from, our Savvy Sommeliers have hand-picked the best to make a bouquet of Rosé wines (aka a variety of 12 bottles) from different wineries across Ontario.
You won’t find any of these special Rosé wines at the LCBO. Check out the One Dozen Rosés wines in the August ‘bouquet’. Next to the taste, the best part is FREE shipping.
Here’s our Rosé Report with stories, tasting notes & summertime recipes for the Rose wines in the August selection.
Cheers & enjoy the sunshine!
-The Savvy Team
~ The Rosé Report ~
Huff’s winemaker Frederic Picard is true to his French roots. Raised amongst the vineyards and wineries in Burgundy France, this man has wine running through his veins. These dry crisp Rose sparkling and table wine are great examples of how he lends his winemaking talent (nurtured in France, South Africa & other parts of the world) to craft elegant wines in the Canada’s fastest growing wine region – Prince Edward County.
Savvy Sommelier Tasting Notes: this wine exudes fun – the colour, the refreshing dry tastes and all of the possibilities for food pairings. Made with 100% Pinot Noir grapes, the wine is made with the class French Method Champagnoise meaning that it is the second fermentation that creates the bubbles occuring in each bottle. Much care in the cellar is taken to make this elegant crisp sparkling wine.
Food Pairing Suggestions: Put in your fridge for any occasion – a beautiful sunset, friends dropping by or to begin a long weekend with the popping of its cork. Chill & enjoy every sip.
Savvy Sommeliers Tasting Notes: bone dry with a light pink hue that resembles classic Rose wines from Tavel, France. To sum it up in one word: pink grapefruit. Added to that light floral notes with citrus (think lime and mandarin) to create a solid refreshing balance.
Food Pairing suggestions: Served chilled on its own to unwind, sushi or pack for a picnic. A beaut!
Château des Charmes continues to impress the Savvy Team. While a household name, their wines are top notch. This multi generational family business never ceases to impress. We were certain that this wine honouring Madame Andrée Bosc – wife, mother and winery matriarch – would be enjoyed by everyone who opens a case of our One Dozen Rosés. The winemaker’s goal was to make a wine with as much joie de vivre as Madame and this vibrant pink certainly makes a statement!
Savvy Sommeliers Tasting Notes: In one word: Refreshing & lively. This salmon coloured wine has characteristics often associated with Sauvignon Blanc wine: grassy, green apple with a zippy minerality.
Food Pairing Suggestions: Cedar plank Salmon and grilled fish off the BBQ would be a stunning match. Don’t stop there! Steamed mussels, clam chowder even lobster would be outstanding. But take it straight from the experts – Michèle Bosc, Director of Marketing for Château des Charmes, is responsible for all aspects of the guest experience at the winery and highly recommends her Cuvée d’Andrée with Pan-Seared Scallops (see recipe below).
~ Recipes to Enjoy with your Rosés ~
Pan-Seared Scallops with Herbed Butter
From Fine Cooking magazine
For the scallops
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the sauce
3 Tbs. unsalted butter, cut into six pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer.
Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes.
Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute.
Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.