The temperature is soaring & those lazy days we’ve been dreaming of all winter are now here! Our One Dozen Rosés is back by popular demand & 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.
“Rosé wines unleash the creativity in a winemaker. They can be made from any combination of grape variety resulting in dramatically different styles,” says Savvy Sommelier Debbie Trenholm. “There are so many exceptional Rosé wines made right here in Ontario but not all are available at the LCBO. We’ve brought back One Dozen Rosés and The Rosé Report to help you experience those hidden gems.”
Bring on summer! Order One Dozen Rosé now >>
Featuring Rosé wines from
DiProfio Wines & Kacaba Vineyards…
These 2 boutique wineries are located in Twenty Valley along the Beamsville Bench and they illustrate that small is BIG. These Rose wines pack a punch of taste & quality that our Sommeliers are always on the lookout for in Ontario wines.
Twenty Valley (Beamsville Bench)
This boutique winery has a growing reputation for making outstanding wines. Sandwiched between the 20 Valley region and Niagara-on-the-Lake, this is definitely worth the stop…and they have a wonderful B&B on the estate!
Savvy Sommelier Tasting Notes: A stunning colour in the glass. Aromas of beets, candy floss, it smells sweeter than it is…in fact, it is deliciously dry. Each sip is loaded with tastes of red fruit (cherry, raspberry or strawberry perhaps). This Rosé has a nice refreshing acidity, a long berry finish. Bring on summer with this outstanding wine!
Suggested Food Pairing: Another one to pack for a picnic or serve on the dock. Chill & pack in your basket (no need for a corkscrew) to enjoy with tabbouleh, hummus, quinoa salad. In our Rosé Recipe Box below, we have included a Chickpea, Barley & Feta Salad that will do the trick!
Trip Tip: Among The Vines B&B
Planning a roadtrip to Niagara? Try to get accommodation at Carollynn & Joseph Di Profio’s B&B located next door to Di Profio Wines. It is truly a way to enjoy the fullest wine experience in a very personal way. The 10 acres of vineyards with both mature vines & newly planted ones too are filled with activity during the day and tranquility at night. They promise the vines won’t disturb your sleep. Awake to a fresh breakfast laced with Di Profio’s own icewine – now that is the way to start a day in wine country!
Beamsville Bench (Niagara Escarpment)
Looking for great red wines made in Ontario? Kacaba Vineyards is definitely one of our top picks. This year’s of rosé wine is made with 100% Gamay grapes grown on the estate, this is ‘not just another summer sipper’ states John Tummon, Kacaba’s winemaker. It is a wine to be enjoyed year round… before or during a meal.
Savvy Sommelier Tasting Notes: Bright cotton candy pink colour. Concentrated aromas of fresh juicy red cherries, ripe red berries and cotton candy of course! These aromas continue into the taste with an added cranberry flavour to give it even more body. A smooth texture in your mouth, this bright and refreshing wine is so easy to enjoy.
Suggested Food Pairing: One definitely to serve during a meal – lunch or dinner. Chicken satay, grilled vegetable kebabs would be delicious. We also think that it would be perfectly paired with pan seared fish – such as the perch recipe that we’ve provided for you from Port Restaurant located in Pickering – recipe below. Enjoy!
~ Recipes to enjoy with your One Dozen Rosés ~
With Di Profio Gamay Rosé
Chickpea, Barley & Feta Salad
With Kacaba Vineyards Rebecca Rosé
From Port Restaurant in Pickering (recipe & photo credits)
1/2 bunch Ontario flat-leaf parsley
1/2 bunch Ontario basil
l1/2 bunch Ontario mint
1 clove Ontario garlic, peeled
2 tablespoons capers, drained
2-3 anchovy fillets
1 Tbsp Ontario mustard
4 Tbsp Pristine Gourmet Sunflower OiL
1-2 Tbsp red wine vinegar
1 1/2 cups all-purpose flour
2 Tbsp paprika
1/2 teaspoon salt
1 Ontario egg
1 cup Ontario cream
1/2 cup butter
1 1/2 lb fresh, skin on Ontario perch
Salt & Pepper to taste
Before prepping fish, place herbs, garlic, capers, anchovies, mustard, sunflower oil and vinegar in a food processor. Season generously with salt and pepper. Pulse until mixed, but still course. Add more oil if necessary.
Next, mix flour, paprika, and salt together and set aside.
Heat butter in a large sautee pan. Dip perch fillets into the flour mixture and gently shake off excess. Carefully place them into the heated, buttery pan, skin side down. Once golden brown, flip and cook for 30 seconds more. Remove from the butter and drain on a paper towel to absorb excess butter. Spoon on salsa and serve immediately.