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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!


  • 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


  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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Top 12 Wines for Winter Drinking
When the colder months roll around, enjoying a glass of wine by the fire is suddenly at the top of many peoples’ to-do lists. And despite what many think, it’s not always the red that is best to reach for, with many white varieties now increasingly recognised for the warming delight they can bring to the dreariest of days. To help you find your own cool-weather favourites, Panel Member and Wine Educator Adam Walls has put together his list of 12 top winter-friendly wines, covering Australian classics like Shiraz and Cabernet Sauvignon (of course!) to more sprightly varieties such as Grüner Veltliner, Roussanne and Montepulciano. It really is a delicious list! Let’s start with one that we’ve noticed trending for a little while now… 1. Viognier   Viognier, a white French grape rescued from the brink of extinction in the 1960s thanks to Yalumba and a handful of Californian wineries, has enjoyed something of a resurgence as more people discover its seductive nature and versatility when it comes to matching food. It’s also quite easy to recognise, typically full of ripe apricot and peach fruit with notes of musk and ginger. Its heady aromas continue with an intense flavour core. Creamy and soft, can have a relatively high alcohol level of above 13%, which adds to the slippery, seductive texture of the wine. Although it can be added to Shiraz in small amounts to give that varietal additional fragrance and texture, Viognier very much deserves to be enjoyed on its own terms. Great example: Mistletoe Viognier 2017 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.” 2.  Grüner Veltliner Grüner is hailed as the white grape of Austria and is full of citrus fruit flavours including lime, grapefruit and lemon, as well as a signature peppery, herbaceous note. These characteristics have led to comparisons with both Riesling (lime fruits) and Sauvignon Blanc (herbaceous), but Grüner’s electric backbone of acidity gives it an energy and vibrancy that sets it apart. Although easily enjoyed in warmer weather, Grüner expresses itself in quite diverse ways, ranging from light, energetic and fresh to creamy, full-bodied and intense. A simply wonderful wine to enjoy in the winter sun. Great example: Tomich Grüner Veltliner 2017 Perfect with: Dumplings and yum cha, while richer styles match with 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 easy to enjoy, and fits a wide scope of food and occasions.” 3.  Roussanne Roussanne might not be the best-known variety, but it’s one that every wine lover should seek out! With its origins in France’s Rhône Valley – the same historical birthplace of Shiraz and Viognier – and while loved for its flavour, it is both revered and despised by the grape growers of the Rhône for being an extremely hard wine to get right, but an utterly superb one 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 can be oily in texture and show typically intense flavours, but the best ones showcase an elegance and purity that belies the fruit intensity – a balance that 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 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.” 4. Gewürztraminer   It’s hard to mistake a glass of Gewürztraminer for anything else. Its powerful aromatic presence is dominated by notes of lychee, musk and Turkish delight, while its signature spices of ginger and cinnamon give it its name (Gerwürz means ‘spice’ or ‘herb’ in German). Lychee and rose water dominates with hints of stone fruit there also, in a rich, full-bodied wine that is generally high in alcohol. The alcohol content gives the wine something of an oily texture and a perceptible sweetness, its typically lower acidity matched with a powerful combination of flavours to make Gewürztraminer as much a mouthful to savour as it is to pronounce. In fact, so distinctive is this intriguing variety, you could almost spend many an hour getting lost in the wine itself without the need for food. Great example: Delatite Deadman’s Hill Gewürztraminer 2017 Perfect with: Washed rind or stinky cheese for that classic Alsace experience. For an Asian twist, match spicy noodles like Pad Thai, or try a 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.” 5. Durif Time to jump in the darker end of the winter wine drinking pool, with Durif. Known as Petite Sirah in both North and South America – not to be confused with the Syrah clone, Petite Syrah, grown in the Rhône - the petite refers to the small, deeply coloured berries whose extraordinary fruit intensity make Durif such a distinctive variety. Now relatively non-existent in France, California and Australia have become the world’s leading producers of Durif, with the two key regions of Rutherglen and Riverina producing fabulous examples. The wines produced from Durif’s small, dark grapes are rich in colour and aroma, and absolutely full of fruit power. In fact, it can resemble Shiraz on steroids – fruit and tannins dialled up to 11! It has the muscle to match deeply flavoured dishes, including anything with a barbeque flame and smoke lick. If ever a variety was created with winter warmth in mind then it would be Durif. Great example: A Growers Touch Durif 2018 Perfect with: Sausages with caramelised onions and mash. 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.” 6. Malbec Malbec has been planted in Australia for many years now, and is French in origin – southwest France, to be more precise – but has built a world-class reputation as being the red grape of Argentina, where it was introduced during the mid 19 th century.    Even if you haven’t enjoyed Malbec as a standalone drop, you’ve likely consumed it unknowingly as it is most often blended into Cabernet Sauvignon-based wines. Interestingly, the success of the Argentine Malbec has inspired Australian winemakers to explore the variety’s potential locally, with glorious results. Malbec displays a deeper colour, and is known for its intense aroma and rich fruit palate. These characters make it naturally appealing to any lover of richer reds like Shiraz and/or Cabernet wines. And, as the Argentines know too well, Malbec is just perfect with red meat. Great example: Vinaceous Wines Vinaceous Voodoo Moon 2016 Perfect with: Beef or lamb are the classic matches, but try with any dish that has roasted root vegetables or olives. Adam says: “Malbec wines are so easy to enjoy. Their great colour, perfumed aromas and intense flavours leave you wanting for nothing!” 7. Chardonnay No longer flabby, over-oaked and unfashionable, Chardonnay has evolved from the classic ‘big white’ into an elegant and flavoursome variety which can be fresh, crispy and fruity – or rich, full-bodied and warming, with a smooth palate and plenty of character.   First arriving in Australia in the James Busby collection in 1832, Chardonnay started to take off here in the 1970s and drove the massive wine boom of the 1980s and 1990s, when it became our most planted grape – before the ABC (Anything But Chardonnay) backlash began, and people turned away from what was perceived as its unsophisticated nature. That’s all changed now, as Chardonnay has been redefined. With citrus, stonefruit and melon notes and well-judged oak, it can be textured and lush and at the same time be lively and energetic. What’s more, more people are finding it to be the ideal winter white, where such richer styles provide a great match to soups or meat-based winter dishes. The trick to enjoying Chardonnay in winter is in your choice of style and how it’s handled. Don’t just take it out of the fridge – let it wake up a little and decant when possible to really savour its possibilities. Great example: Rockcliffe Peaceful Bay Chardonnay 2017 Perfect with: Tagliatelle with burnt butter and sage; fish, chicken or pork (roasted, braised or poached) in a creamy sauce. Adam says: “Chardonnay’s allure lies in the fact that it can mix both elegance and fruit power, with its generosity being key to its brilliance when sipping in colder weather.” 8. Cabernet Sauvignon   Proclaimed by many as the most ‘regal’ of red grapes, Cabernet Sauvignon’s blackcurrant fruit flavour and mouth-hugging tannins guarantee warmth and satisfaction to winter wine drinkers. Its signature characteristics are concentrated black, purple and red fruits supported by a backbone of strong tannins, adding extra weight and muscle. Despite its global popularity, it’s actually a relatively recent variety – the result of a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17 th century – and is Australia’s second most planted variety. It might be easy to cultivate and even easier to drink, but it’s not always the easiest variety to get right. Cooler climates bring out a hint of green pepper, while wines produced in the Coonawarra region can have distinctive minty, menthol or eucalyptus notes. Drinking a glass of good Cabernet Sauvignon on a winter’s night is the wine equivalent of pulling on a comfortable, warm woollen vest to ward off the cold and fall into unsurpassed cosiness. Great example: Peter Lehmann Portrait Cabernet Sauvignon 2013 Perfect with: A classic match is lamb; roasted, barbequed or slow-cooked, it’s all great. Also worth trying 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 the cold outside.” 9. Shiraz Without doubt, Australia’s favourite variety. We love its colour, we love the spice and weight – let’s face it, we just love Shiraz. For many Australians, it’s the go-to wine throughout the entire year, but it really comes into its own over the cooler months where its fruit weight keeps us warm, and its spice provides comfort. Plus, its vast array of styles means you can enjoy a medium bodied Shiraz with your lunch, then open up a richer style with your dinner. Or, simply snuggle up on the lounge to savour your favourite glass of Shiraz while you wind down with some Netflix and chill. Great example: Mr Riggs The Ring In Shiraz 2016 Perfect with: The versatility of Shiraz make it a great match for 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 fruity intensity help buffer the elements, guaranteeing comfort and enjoyment.” 10. Liqueur Muscat This style of wine is one of only two Australian fortified wines that no one else in the world can replicate - sweet, rich and luxurious. The extra weight of this wine and its 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 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 the winter cold kept at bay outside your window. Great example: Campbell’s Rutherglen Muscat NV Perfect with: It is perfection itself! But do try it 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 for yourself. This wine provides the perfect accompaniment to your ‘me’ time.” 11. Montepulciano If you haven’t tried Monte – or Montepulciano, to give it its full name – you need to fix that immediately. After just a few sips it may well become your favourite new red variety. The grape hails from Abruzzo, in the central part of Italy, producing a wine that is full of colour and vibrant fruit flavours. One sip in the winter chill is almost enough to make you feel you’re sitting in the piazza of an Italian villa, lunching on pasta in the Tuscan sun. It all helps make Monte one of the perfect winter wines, ideal for opening when takeaway pizza is the best option, or for pouring alongside a simple antipasto platter to give your night-in a shine. Great example: F. Calabria Founder’s Series Montepulciano 2018 Perfect with: Anything Italian! 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 you don’t have to think about.” 12. Touriga Touriga hails from Portugal, where it is used in that country’s fortified wines (ports) and is considered the number one red variety. Australia has followed the lead of our Iberian friends, not only using it in our fortified wines, but commonly making it as a dry table wine – with very impressive results! Touriga is characterised by its heady, violet-heavy bouquet, its deep colour in the glass and its body and intensity. Shiraz and Cabernet lovers in particular have been known to light up in response to the charms of Touriga. It’s a vigorous, aromatic wine that is high in grippy tannins, and a winter-warmer par excellence. Great example: Drayton’s Oakey Creek Vineyard Touriga 2018 Perfect with: Charcuterie, pickles and sourdough; most meat dishes. Adam says: “It’s so easy to see why we are falling for Touriga in this country. Amazing colour, fragrance and fruit all in one glass.” WINE DOWN THIS WINTER So there you have it – Adam’s picks for top winter wines to enjoy over the cool season. Want to try them for yourself? Buy 12 or more individual bottles (excludes pre-defined packs and Cellar Door Releases) and receive 15% off! Check out this great offer here!
Slow Cooked Meals - Food and Wine Matching Guide
Simple, rich and hearty, one-pot meals are winter’s medicine… especially when matched with a big, flavoursome wine. Winter is the season of the one-pot wonder, a wonderfully hassle-free way to prepare a delicious, savoury meal that is ideal for families and good for the soul. At Wine Selectors, we’re big fans of the rich flavours that develop over a number of hours on the stove, not to mention the delightful aromas that drift from the kitchen to fill the house on a cold winter’s day. Versatile and flavour-packed, these dishes will warm both heart and home. And, naturally, any slow cooked meal takes on another dimension when paired with a wine that complements its distinct qualities! VEGETABLE TAGINE Healthy and bursting with flavour yet not heavy or overly rich, a classic Moroccan vegetable tagine is an absolute delight when enjoyed with medium bodied, unoaked white styles, thanks to their complementary textures. Richer style or aged whites like Riesling are also superb companions to this essential North African dish. Wine Match : Fiano Or: Aged Riesling or Vermentino (richer styles) COQ AU VIN A French staple where the chicken is slow cooked in wine with mushrooms and other delectables (the name literally means rooster in wine), Coq au Vin is best matched with a light red or rich white for a pairing that – like the best slow cooked meals -  is so, so much greater than the sum of its parts. There’s a reason why French food is so beloved the world over, and for many it’s a romance that begins with Coq au Vin. Wine Match : Chardonnay Or: Pinot Noir , Rosé or Grenache CASSOULET If ever there was a quintessential comfort food for the French, it’s Cassoulet. Originating in Southern France and named for its traditional earthenware cooking pot, the cassole, this warming stew of beans, sausage, duck, veggies and tomato is effortlessly elevated by Pinot Noir, but when paired with a generous white will certainly have you saying c’est delicieux! Wine Match: Pinot Noir Or: Chardonnay , Rosé or Nero d’Avola OSSO BUCCO An easy to make specialty of Lombard cuisine, Osso Bucco is an Italian slow food superstar packed with flavour, yet textural and complex, making it ideal to enjoy with wines that share similar attributes. Our suggestion? Go with medium weight, savoury reds for an optimal flavour experience. Wine Match: Barbera Or: Sangiovese or Tempranillo MASSAMAN CURRY A rich and relatively mild Thai curry that is such a delight its virtues were celebrated in an 18 th century poem by the Prince of Siam, Massaman makes for a superb beef or goat slow-cooked meal of fragrant, medium intensity. Its deep flavours make it a perfect match with an all-rounder like Shiraz . Wine match: Cool climate Shiraz Or: Merlot or Grenache blends BRAISED LAMB SHANKS A genuine slow cooker sensation, braised lamb shanks are a much-loved meal that lends itself to the more tannic red varieties, as the tannins give a nice and robust foundation to balance the fattier cuts of meat that are at the heart of this dish. For something a little different, try this North African take on the traditional lamb shanks. Wine match: Cabernet Sauvignon Or: Warm climate Shiraz or Malbec Now, with all that said, everyone has their own preferences. In fact, one of life’s great joys is self-discovery! These are merely our suggestions, so feel free to experiment with your own flavour combinations to develop a sense of what you like and what you don’t. Not only will you learn a lot about how to pair wines with your own favourite slow-cooked meals, you’ll have a delicious journey along the way! Still hungry? Looking for more inspired pairings? Try our Essential Beef and Wine Pairing Guide . We’ve even got you covered with essential guides to wine and charcuterie pairings , chicken dishes , entrées , Greek dishes , and even the top wines to pair with pizza or chocolate !  So, what are you waiting for? Set the slow cooker to low, pour a glass, and relax as your house becomes an aromatic wonderland!
Know Your Variety: Sangiovese
It’s Italy’s most widely planted red grape variety, but Sangiovese is also turning heads among Australian winemakers and wine-lovers. The name Sangiovese comes from a Latin term meaning “the blood of Jove”, fuelling theories it has been around since Roman times. Origins Sangiovese is the famed grape of Tuscany and is responsible for some of the most revered and celebrated red wine in Italy. Wines such as Brunello de Montalcino, Vino Nobile de Montepulciano and the renowned Chianti wines (think the wicker-bound bottles that spend their afterlife as candle holders) are all made from Sangiovese. Other than Tuscany, Sangiovese is widely planted in Lazio, Umbria, Marche and Corsica, where it is known as Nielluccio. In Australia Sangiovese was not planted in Australia until the early 1970s. Penfold’s first trialled it in the Barossa, as did Montrose in Mudgee. However, it was Mark Lloyd at Coriole in McLaren Vale who is known for kick-starting interest in the variety. He planted vines in 1985 after looking to plant something ‘not French.’ Sangiovese was one of Australia’s original alternative varieties. It has taken its time to shine, but with better clones selected and winemakers and growers more confident in handling the variety, we are seeing exciting examples produced across regions such as Barossa and McLaren Vale, as well as Victoria’s King Valley, Beechworth and Heathcote.  Did you know? Sangiovese is much like Pinot Noir in that it reflects where it is grown exceptionally well. It can be found in styles that range from light and crunchy to dark, bold and tannic. Characters Quality Sangiovese is prized for its high acid, firm tannins and balance. Dark cherries and blackberry are characteristic, and may be backed by secondary notes of tomato leaf and dried herbs. Food matching Sangiovese comes into its own when matched with food. Its tangy acidity goes well with tomato based dishes and its savoury nature suits barbequed and grilled meats. Check out our extensive list of  Know Your Variety  guides here . 
Two Blues Sauvignon Blanc 2014
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