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Food

Frosé: Frozen Rosé Recipe and video

Feeling like a special treat? Why not try summer's hottest cocktail trend, with this delicious Frosé recipe. Frozen Rosé, it's quick, easy and definitely crowd-pleasing!

FROSÉ INGREDIENTS:

  • 1 bottle of your favourite Rosé
  • Juice of 1 lime
  • 2-3 tablespoons of brown sugar
  • 1 punnet of strawberries (250 grams)
  • 1 1/2 tablespoons of Rose water (optional)
  • Fresh mint

METHOD:

  1. Divide the Rosé into 2 large ice cube trays and freeze overnight or about four to five hours. The Rosé will not freezecompletely, but it should feel quite solid.
  2. Hull and halve the strawberries and add to the blender.
  3. Add the frozen Rosé, lime juice and rose water to the blender and blend until smooth.
  4. Gradually add the brown sugar and blend until the sweetness cuts through and balances the acidity of the lime juice and the Rosé.
  5. Serve in either a martini or wine glass and garnish with fresh mint and a wedge of lime.
  6. Enjoy!

To see our many recipe ideas visit our recipes section , or find out more about Rose in our variety guide

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Food
Classic Wine-Based Sauces and Dishes
Wine and food, when they’re enjoyed together life doesn’t get much better. And of course, the wine doesn’t have to be in the glass either! We’ve collected some of our favourite dishes that feature wine in their decadent sauces, jus, braises and syrups, plus have provided some varietal wine matches to really 'sauce' things up in the kitchen. Snapper fillet with white wine and butter sauce (beurre blanc) Beautifully rich and decadent, white wine and butter emulsion sauces, commonly known as beurre blanc, are fantastic with a beautiful piece of white fish. When paired with a richer white, the combination is decadent, velvety and luxurious. Wine match: Chardonnay Or: Roussanne , Verdelho or Fiano Beef bourguignon Considered by some to be the ultimate in slow-cooked heaven, beef (French: boeuf) bourguignon is classically paired with mid-weight and earthy reds like Pinot Noir, providing a gentle yet intense combination that’s way greater than the sum of its parts. Wine match: Pinot Noir Or: Nero d’Avola , Merlot or Grenache Mussels in white wine, butter, garlic and saffron Fresh and flavoursome, yet surprisingly rich due to the butter component, fresh seafood cooked this way is best enjoyed with an aromatic white variety or a dry Rosé with zippy acidity to create balance. Wine match: Riesling Or: Pinot G , Vermentino or Rosé Chicken in mushroom and white wine sauce Creamy and comforting with a velvety mouthfeel, wine and cream-based sauces are generally best with fuller or more textural white varieties or lighter reds with fresh acidity to create harmony. Wine match: Roussanne Or: Viognier , Chardonnay or Pinot Noir Wine-braised lamb shanks Slow cooked, Mediterranean-style one pot wonders like braised shanks are delicious enjoyed with savoury, Euro-style reds as they tend to be more medium bodied and won’t overpower the mellow yet complex flavours in the dish. Wine match: Tempranillo Or: GSM , Barbera or Sangiovese Sirloin with red wine and shallot jus One of the French classics, this intensely rich glaze-like sauce when paired with a quality cut of beef creates a powerful flavour combination best enjoyed with the richer red varieties. Wine match: Shiraz Or: Malbec , Durif or Cabernet More saucy recipes featuring wine… Mark Olive’s kangaroo burgundy pie Scallop ravioli Pan roasted duck with celeriac puree and cherry and Pinot Noir sauce Linguine of prawns, mussels and clams Lyndey Milan’s mussels in saffron pastis broth Basque chicken Chocolate soufflé with Shiraz syrup   Buy 12 or more individual bottles (excludes pre-defined packs and Cellar Door Releases) and receive 15% off! Check out our wine shop here.
Wine
Q & A with Sommelier Shanteh Wong
Shanteh Wong is the Head Sommelier at Sydney’s Quay Restaurant, and from eating fish and chips on Tamarama Beach, shaking Sir Paul McCartney’s hand, and ocean diving off Margaret River coastline, we get to know Shanteh – a somm with passion, drive and dedication to service. How did your career in the wine industry begin?  I grew up in a family that enjoyed wine and whilst studying at university I found myself reading wine books in my spare time, so that’s probably where it started. But then, whilst living in Hawaii, my partner at the time was a Jazz musician and there was a Burgundy wine club that came along to his gigs. They invited me to join and through them I experienced some incredible wines, despite not having a clue what I was drinking! I was totally awed by their fervour and from there I decided to work in fine dining, eventually getting a job in a 5-diamond restaurant that specialised in wine and food pairing – although they did not even have a wine cellar! I moved to Canada, where I was most impressed with the service they provided. All the waiters had extensive wine and food knowledge and it just fuelled my passion to keep learning. And whilst still living abroad, and having worked with multiple chefs, that I read Peter Gilmore’s cook book. I was so impressed I decided to head home to Australia with the aim of working at Quay – and the ultimate goal was to become their sommelier. What are your most memorable career highlights? I feel very fortunate to have had so many wonderful highlights, but I think some of the moments that stick with me are the one-off special events.  An early moment was the World’s Biggest BYO to Cure Cancer, a sommelier volunteer event where as a young sommelier I felt like a was standing next to giants, and indeed I was. They were the original Sydney sommeliers, the people who paved the way for a sommelier industry in Australia to even exist. They had so much to give and I’m forever grateful. Lunch in the Fields with Rene Redzepi and Peter Gilmore is another highlight. Picking pea shoots with Rene and drinking ice-cold beers with Peter on the grass after the event was surreal. Shaking hands with Sir Paul McCartney, cliff diving in Santorini, drinking Chablis in Chablis with my mentor and Group Wine Director Amanda Yallop are just some of the other standout moments in my career so far. You spent some time working in fine dining establishments overseas. What was this experience like? Humbling and inspirational to say the least. Hospitality is at its heart about caring and being open to making experiences for people. However, the way in which it can differ from culture to culture is so very interesting. The nuts and bolts are similar, but each place has something unique to offer and they approach the act of going above and beyond for guests in different ways. I tried to be open and learn as much as I could. What’s the best part about being a sommelier and working at Quay? Hands down, the people; the people who I get to work alongside and the people I get to look after are just incredible. I get a lot of gratification from my colleagues on a daily basis and being responsible for the largest single venue wine team in the country is the proudest moment in my career so far. I also get a lot from the people that dine in the restaurant. It’s a moving experience to be a part of someone’s special day, even if it is in a small way – and don’t underestimate how much appreciation you can get by being the one who brings the drinks!  What makes Quay so special? Peter Gilmore! Peter is a living legend and more than anything else is one of the kindest and most caring individuals in this industry. I’ll forever be thankful for the pleasure of working with such a talent. The whole reason 20+ chefs turn up every day at Quay is for his tuition and guidance. I think another thing that makes Quay special is its personalised, authentic service. Today, fine dining service is about reading the guest, trying to gauge their expectations, needs and wants, and individualising the service accordingly. This approach drove the decision to create intimate dining spaces at Quay, each of which are looked after by a dedicated manager. At Quay, we aim to share our extensive knowledge coupled with impeccable consideration of a guests wants and needs, all with Australian generosity. How do you decide which wines to include on Quay’s prestigious wine list? There are many factors and straight up deliciousness is a major one, but it is also about balance and representation. Quay’s wine list sits around 65% domestic and I’m very proud of that, but it’s also is a list that aims to stand on an international stage. Another big decision when it comes to the list is what will work with the meal offering, price point and providing a variation of styles. A lot of work has been passed down from Quay’s previous Head Sommelier and I’m fortunate to have had Amanda Yallop to learn from, who is nothing short of a genius. So, I have inherited a slick list and only hope to continue to add to her legacy. If you had to pick a favourite wine on Quay’s list, which one would it be and why? Not fair and it entirely depends on my mood. What advice would you give to those pursuing a career in wine? Be curious, work your butt off, and be open to learning from those around you. Above all, be humble and dedicated to the entire beverage industry from top to bottom. We cannot have sommeliers without the clientele, distributors, wine writers, wine judges, winemakers, viticulturists, brand ambassadors, cork manufactures, etc. Everyone has an opinion, but it’s about having something of benefit to add to the world of wine. What’s your favourite wine varietal and wine? Ok, I’ll have to give you a little more here. I have more Pinot Noir running through my veins than blood. I love Chenin Blanc and Riesling and more often than not I will be drinking Gamay, Nebbiolo, sherry, gin or beer. There is a time and a place for it all. What’s your ultimate wine and food match? My most memorable food and wine pairings have been when the dish coupled with the wine has been more than the sum of its parts. That is, when the wine improves the dish and the dish improves the wine. However, I am also blown away by origin pairings, trying a local specialty with a wine made in the same region. Those marriages just make sense, because the culture and produce belong together. They have been the wine and food matches that really stick with me; green olives and sherry in Valencia, Comté and Vin Jaune, beer shandy with fish and chips on Tamarama Beach. What is your current favourite: Quay menu item: Shaved southern squid, fermented Hispi cabbage, Lady Godiva squash seeds and Barletta onions. I challenge anyone to showcase Squid as tender at Peter can serve it. White wine: Tyrrell’s Vat 1 Semillon Hunter Valley 2005. Red wine: Sailor Seeks Horse Tasmania Pinot Noir 2017. Sparkling Wine: Frédéric Savart L’Accomplice by Daniel Savart NV.             Australian holiday destination: I’m a sucker for the ocean and I’d love to be diving right now, so Margaret River please. Find more fantastic wine industry profiles here.
Wine
Top 10 Wines for the Cooler Weather
Panel member, Adam Walls, has put together his top 10 winter-friendly wine varieties to make your seasonal transition a breeze. It includes Australian classics, like Shiraz and Cabernet Sauvignon, through to some surprising new inclusions, such as Grüner Veltliner, Roussanne and Montepulciano. Get-set, the countdown starts…now! 10: Viognier   Viognier is distinctive, powerful and intense. Full of ripe apricot and peach fruit with notes of musk and ginger, this French grape variety is one of the easiest to recognise. It seems to envelop you in a cloud of heady aromas and continues on with an intense flavour core. It is creamy and soft with a relatively high alcohol level of above 13%, which increases the slippery and seductive texture of the wine. Given its power – both aromatically and flavour wise – Viognier is a wine that not only delivers enough flavour to enjoy on its own, it is also perfect with the rich, creamy and warming dishes we crave during the colder months.  Great example: Yalumba The Virgilius Viognier 2010 Perfect with: Pad Thai noodles, roast chicken, tagines and pumpkin dishes. Adam says: “Heady, intense and full-bodied, Viognier is a wine for those who love flavour in their whites. Savour it by itself or serve with rich and creamy foods.” 9: Grüner Veltliner Grüner is ‘the’ white grape of Austria and is full of citrus fruit flavours, including lime, grapefruit and lemon, and has a signature herbaceous note commonly noted as green pepper. These characteristics have led to comparisons with both Riesling (lime fruit) and Sauvignon Blanc (herbaceous notes). Grüner’s electric backbone of acidity gives the wines real energy and vibrancy, and it is true that Grüner is perfect to enjoy in warmer weather. However, one of the unique things about the variety is that is comes in many different spectrums; Grüner can be light-bodied and fresh to full-bodied, creamy and intense. It is the perfect variety to enjoy over lunch in the winter sun, or as a pre-dinner drink. Richer styles of Grüner are perfect for creamy of deep fried foods too – really the options are endless.  Great example: Tomich Grüner Veltliner 2017 Perfect with: Dumplings, yum cha or Thai dishes, even deep fried pork or chicken schnitzel! Adam says: “Grüner is set to flourish in Australia’s café culture because it is so deliciously versatile. It’s just so easy to enjoy and fits a wide scope of foods and occasions.” 8: Roussanne It’s fair to say that Roussanne is a little-known variety, certainly to those outside the world of wine, but every wine lover should seek it out! It hails from France’s Rhône Valley, the same place as Shiraz and Viognier, and while it is loved for its flavour it is both revered and despised by the grape growers of the Rhône. The mixed appeal of Roussanne is because it can be extremely hard for winemakers to get right, yet can be utterly superb when they do. Stone fruits, such as peach and apricot, are the variety’s signature characters along with notes of herbal tea leaves. Roussanne wines are typically intense in flavour and can be oily in texture. However, the best wines showcase an elegance and purity that belies the fruit intensity. This balance ensures you get enough flavour to ward off any winter chills. Great example: Dandelion Vineyards Honeypot of the Barossa Roussanne 2018 Perfect with: Roussanne works fabulously with shellfish, salmon, turkey or roast chicken. Also, it is very good with polenta and other corn-based dishes. Adam says: “You may not be familiar with Roussanne, but tracking some down will be worth your while. Its perfume, fruit intensity and elegance will have you immediately smitten.” 7: Gewürztraminer   A glass of Gewürztraminer is hard to mistake, powerful is an understatement. Its aromatic presence is dominated by notes of lychee, musk, and Turkish delight, as well as its signature spices of ginger and cinnamon from which its name is derived – Gewürz means 'spicy' in German. It’s also a full-bodied and rich wine to boot. Lychee and rose water notes dominate with hints of stone fruit and lots of spice. The wines are generally high in alcohol, which gives them an oily texture, as well as a perceived sweetness. It is this combination of powerful flavours, a smooth, almost oily texture, and a lower acidity that makes Gewürztraminer such a mouthful on its own. In fact, you could spend many an hour getting lost in the wine itself without needing food. Great example: Delatite Deadman’s Hill Gewürztraminer 2017 Perfect with: Washed rind or stinky cheese will give you a classic Alsace experience. For an Asian twist match with spicy noodles or laksa. Sweet and sour dishes are also a hit. Adam says: “It’s a shame that more Gewürztraminer is not enjoyed as it is such a delicious wine. Treat yourself this winter to a bowl of spicy laksa and a big glass of Gewürztraminer. You will thank me for it.” 6: Durif Known as Durif here in Australia and as Petite Syrah in both North and South America, its original name, Petite, refers to the small and deeply coloured berries that make Durif such a distinctive variety. Durif isn’t widely grown in Australia, but the two key regions of Rutherglen and the Riverina produce fabulous examples. Due to the small and deeply coloured berries, the wines produced are rich in colour, aroma, are full of fruit power, and can resemble a Shiraz on steroids – fruit and tannin dialled up to 11! If ever a variety was created with winter warmth in mind then it would be Durif. It has the muscle to match deeply flavoured dishes, including anything with a barbeque flame and smoke lick.  Great example: Campbells Limited Release Durif 2015 Perfect with: Barbeque or slow-cooked red meat dishes, mushrooms and roasted root vegetables. Adam says: “Durif is unashamedly a rich and intense wine; saturated with pure black and purple fruit flavour, it’s the perfect wine when you need comfort against the elements.” 5: Malbec Malbec has been planted in Australia for many years and is French in origin – southwest France to be precise – but it has built a world-renowned reputation for being ‘the’ red grape of Argentina. In Australia, if you haven’t enjoyed a Malbec on its own, you may have still consumed it unknowingly, as the vast majority are blended into Cabernet Sauvignon based wines. But it’s the success of the Argentine Malbec that has inspired our winemakers to explore what Australian Malbec is all about, with glorious results. Malbec is noted for its deeper colour, an intense aroma and a fruit rich palate. These characters make it appealing to any lover of richer reds, such as Shiraz and/or Cabernet wines, and as the Argentines know too well, Malbec is perfect with red meat. Great example: Ferngrove King Malbec 2017 Perfect with: Beef or lamb are the classic matches, but try with any dish that has roasted root vegetable or olives. Adam says: “Malbec wines are so easy to enjoy. Their great colour, perfumed aromas and intense fruit flavours leave you wanting nothing more!” 4: Shiraz Without a doubt this is Australia’s favourite variety; we love the colour of Shiraz, we love the spice and fruit weight of Shiraz, and it’s many Australians go-to wine throughout the entire year. Plus, it really comes into its own over the cooler months. Its fruit weight keeps us warm, while its spice provides comfort. The vast array of styles means you can enjoy a medium bodied Shiraz with your lunch and then open a richer style with your dinner, or simply snuggle up on the lounge to savour your favourite glass of Shiraz while you relax.  Great example: Schwarz Wine Co Shiraz 2015 Perfect with: Shiraz is so versatile; barbeque foods sure, but don’t stop there, beetroot, mushrooms, lightly-spiced curries all work. As does dark chocolate. Adam says: “Shiraz and cool weather are the perfect fusion; Shiraz’s body and fruit intensity help buffer the elements, guaranteeing comfort and enjoyment.” 3: Cabernet Sauvignon   Touted by many as ‘regal’ or the King of red grapes, Cabernet Sauvignon, with its blackcurrant fruit flavour and mouth-hugging tannins, guarantees warmth and satisfaction to cooler weather wine drinkers. Cabernet’s signature characteristics are concentrated black, purple and red fruits, supported by a backbone of strong tannins, which adds extra weight and muscle. Drinking a glass of Cab Sauv is the wine equivalent of pulling on a woollen vest, to ward off the cool and usher in an unsurpassed level of cosiness. Great example: Penley Estate Pheonix Cabernet Sauvignon 2016 Perfect with: A classic match is lamb – roasted, barbequed, slow-cooked – it’s all great. In addition, try Cabernet with vegetable caponata or lentils. Adam says: “Use Cabernet as your weapon of choice when it comes to winter warmth. Its fruit intensity and lick of tannin will ensure you forget that its even cold outside.” 2: Montepulciano You may not have tried a Montepulciano, or Monte as its affectionately known, but I am telling you, you need to! After just a few sips this may become your new favourite red variety. The grape hails from the central part of Italy (Abruzzo) and produces wines full of colour and vibrant fruit flavours. Imagine sitting in the town square of an Italian village eating pizza or pasta – a Monte should definitely be in your glass! For the cooler months, Monte is the perfect wine to open on a night when takeaway pizza is the best option, or pour yourself a glass when all you need is a good wine and a simple antipasto platter to make your evening complete. Great example: Mr. Riggs Montepulciano 2016 Perfect with: Anything Italian inspired – pizza, pasta, arancini, and antipasto. Adam says: “For lovers of Shiraz, Monte is a must try. Its joy lies in the fact that it’s so easy to drink. Fleshy and full of flavour, it’s a wine that you don’t have to think about.” 1: Liqueur Muscat This style of wine is one of only two Australian fortifieds that no one else in the world can replicate; Liqueur Muscat is a sweet, rich and luxurious wine. The extra weight of this wine and the gentle warmth make this a no brainer when it comes to battling the cooler elements. Full of dried fruits, sweet spice, caramel and grilled nut notes – this is the perfect wine to kick-back with to enjoy some relaxation. As it’s one of the most delicious and unique styles of wines you’ll find anywhere in the world, enjoy it with your phone off, your feet up, and with plenty of ‘me’ time. Great example: Morris 500ml Classic Liqueur Muscat NV   Perfect with: By itself Liqueur Muscat is utterly perfect, but it is also amazing with chocolate, caramel or fudge. Blue cheese also works a treat. Adam says: “As life continues to get more hectic and rushed, it’s important to take some time out to yourself. This wine provides the perfect accompaniment to your ‘me’ time.” Buy 12 or more individual bottles (excludes pre-defined packs and Cellar Door Releases) and receive 15% off! Check out our wine shop here.
Two Blues Sauvignon Blanc 2014
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