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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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A Beginner’s Guide to Organic Wine
Know the difference between organic, biodynamic and vegan wines with this simple guide from Wine Selectors! If you’re an attentive wine lover, you may have noticed an increase in the number of wineries using terms like organic, natural or biodynamic on their labels, or when speaking about their product. These aren’t mere marketing diversions, either. Instead, each term reflects distinctive approaches to winemaking, many of which have emerged in response to a rise in the number of people practicing conscious consumption, and a desire on the part of growers and winemakers to experiment and embrace more sustainable techniques. So, what makes each different from the next? Let’s find out. ORGANIC WINE At its simplest, organic wines are exactly what they sound like – wines produced with organically-grown grapes, free from herbicides, pesticides and other artificial chemical agents. To control for weeds and bugs, growers utilise cover crops to attract benign bugs known to repel the nasties, or have livestock like sheep graze between the rows to reduce weeds. The idea is that the vineyard becomes a self-regulating ecosystem. It doesn’t mean that these wines are free from sulphur or other additives, however – many of which are also organic – but they are often present in lesser quantities.  There are two certifying bodies in Australia that wineries will cite to prove their organic credentials. One is Australian Certified Organic (ACO) , while the other is the National Association or Sustainable Agriculture (NASAA) . Seeing their logo is your assurance that the wine you’re thinking of drinking has passed the requirements for organic classification. They’ve certainly come a long way since they were first introduced to market, with wineries such as the Hunter Valley ’s Tamburlaine turning out award-winning examples of the category. And with younger drinkers in particular choosing organic produce wherever possible, we believe organic wines will only grow in popularity. BIODYNAMIC WINE Not to be confused with organic wine, biodynamic wine is an approach to winemaking that takes inspiration from the work of late 19 th -century spiritual thinker Rudolf Steiner. Like organic wines, growers and winemakers refrain from pesticides and chemical fertilisers, and consider the vineyard as an integrated and holistic system. One key distinction from organic wines however is the use of biodynamic soil ‘supplements’ and astrologically-informed planting, pruning and harvesting schedules. From chamomile and yarrow formulations to cow horns loaded with manure, buried and then dug up again according to specific lunar timings, it’s a blend of solid scientific thinking and inspired mysticism ­­­– with the resulting wines gaining increasing recognition for their quality and varietal expressiveness. Think of it as a supercharged version of organic farming, which is finding more and more fans and proponents of its distinctive approach. PRESERVATIVE-FREE WINE As mentioned above, just because you’re buying an organic wine doesn’t mean it will be preservative-free. For that, you’ll need to seek out a preservative-free wine – often referred to as a wine created through ‘minimal intervention’. The most common preservative used in wine is sulphur dioxide (SO2). Often, you’ll see it listed on the label as ‘preservative 220’, or even ‘antioxidant 220’. It’s an entirely natural by-product of winemaking, and not necessarily a bad thing at all. It’s typically produced by yeast during the fermentation process – and happens to act as protection against bacteria and other nasties, while helping neutralise the effects of oxygen exposure during the winemaking process. Sulphites are common as preservative agents also – hence the ‘may contain sulphites’ notice you’ll see on many bottles. But the better the grapes are handled in the vineyard and the better the quality of the fruit, the less need there is to add any such preservatives.  And, despite the common misconception, sulphites aren’t really to blame for your wine headache – a more likely cause is the phenolics (tannins), the alcohol content, or even the wine’s natural acidity. However, if you’re someone who experiences tightness in the chest, coughing or symptoms similar to asthma when drinking wine, they are likely signs of a sulphite allergy or intolerance – making any wine labelled ‘preservative-free’ the best choice to indulge in when it’s time for a tipple. VEGAN WINE A lot of people may wonder, how is my wine not vegan already? It’s a fair question, as wine is essentially fermented grape juice where yeasts facilitate the conversion of the fruit’s natural sugars into alcohol… isn’t it? Well, yes… but that’s only part of the typical winemaking process. Where things get un-vegan is in the fining process, which is meant to clear up the ‘haze’ created by the proteins, tannins and tartrate during the creation of a wine. To speed the settlement of this haze, winemakers generally use fining agents such as isinglass (fish protein), gelatin (animal protein), catein (a milk-derived protein), and egg whites (albumin) to act as coagulants, binding the elements that make up the haze, and making them easier to remove from the final wine.  Happily for vegans, a number of wines are appearing today that use alternative fining agents like activated charcoal, or bentonite – a clay-based agent. More and more winemakers are also leaving their wines to ‘self-fine’ or stabilise without the use of any such protein agents. That means that if you’re a vegan wine lover, you’ll find more options out there to satisfy that love than ever – but make sure to check the label for the vegan symbol, the words vegan-friendly, or for whether the wine is unfined/unfiltered. If in doubt, ask. For more info on vegan wines, check out our guide here .  A WIDER WORLD OF WINE No doubt, innovation and an increasingly educated consumer base has broadened the availability and acceptance of such wines. And the best thing about it all is that there really is no trade-off in quality, unlike the bad old days when organic wines were largely to be avoided. Today’s organic, biodynamic and vegan wines are delightfully delicious expressions in their own right. So, who’s for a glass of wine with fewer chemicals, a smaller ecological footprint and perhaps less chance of leaving you a little sorry the next morning? We’ll drink to that! Interested in experiencing that organic flavour for yourself? View our range of organic and vegan-friendly wines here !
Wine and Dine at: Laura, Pt Leo Estate
Victoria’s Mornington Peninsula really is a must-visit destination for foodies and wine lovers. Located a leisurely one-hour drive from Melbourne, it’s a region that has it all – world-class wine, award-winning restaurants, stunning seascapes, pristine countryside, plus unforgettable art and cultural experiences.  With its two-hatted restaurant, Laura, and the bistro-style, one-hatted Pt. Leo Estate Restaurant, an all-weather Wine Terrace and cellar door, Pt Leo Estate is a jewel in the Mornington Peninsula’s crown. Along with offering stunning wines and exceptional culinary treats, Pt Leo Estate boasts 180-degree views over Western Port to Phillip Island that are absolutely breathtaking.   With just 45 seats, Laura delivers an intimate dining experience. The set menu of five courses tells the story of the Mornington Peninsula with culinary director Phil Wood scouring local producers, whether from the sea, paddocks or pastures, to feature only the very best of the region.  “We want to be a true representation of this beautiful part of Australia where every farm and winery is not more than ten minutes from the sea,” Phil explains. “We’re surrounded by farms, orchards, groves and wineries, so I’m really passionate about genuine seasonality of produce and design our menus based on what is available and in peak season at any time,” he says. “Working with local farmers and producers to profile the agricultural diversity of the Mornington Peninsula and help secure its agricultural future is so important.” “Our approach requires us to be in close communication with our suppliers about how, for example, a particular crop is going. We also have a kitchen garden on the property, and have plans to expand how we’re using it.” PHIL WOOD’S MUST-TRY LAURA DISHES   While every morsel on the menu is absolutely delectable, here are some of Phil’s must-try Laura dishes: Potato duchess cauliflower, shiitake Great Ocean Road duck with seasonal accompaniments Western Port Bay Wagyu with seasonal accompaniments Liquid-centred custard fondant dessert (pictured above) A WALK ON THE WINE SIDE Head sommelier Andrew Murch has created an incredible 50-page wine list with regional, Australian and international wines all featured. A testament to its popularity and diversity, in 2019 Laura picked up Hottest Wine Programme from the Weekend Australian’s magazine. Regional Victorian wineries feature heavily including many from the Mornington Peninsula and, of course, Pt Leo Estate’s own wines – predominantly Chardonnay and Pinot Noir. “Sitting within a region and state famous for producing wine, we are proud to have a 100% Victorian wine list at Pt Leo Restaurant and a much larger list at Laura, with a focus on great Champagnes alongside regional Victorian wines and the best from the old and new world,” explains Andrew. “The wine list for Laura has been curated to complement Phil Wood’s culinary interpretation of the Mornington Peninsula. The collection celebrates the diversity of wine and its unique ability to take us on an endlessly rich and fulfilling journey,” he says. “We will willingly match a drink to each course. The matched wines are a handpicked selection from our cellar that enhance and support the flavours our 5-course menu. We will feature wines from Pt Leo Estate, while including other domestic gems and a splattering of international treasures. We also have a designated driver’s match which equates to one and half glasses of wine, or alcohol-free options.” And, if you’re looking for something more casual, the all-weather Wine Terrace offers live music on the weekends, and with gorgeous views across the vineyards, it’s the perfect place to chill with a glass of wine in hand. For more on the Mornington Peninsula, check out our guide to the top cellar door experiences in the region!
Why Stemless Wine Glasses?
There are loads of functional advantages of stemless glassware, plus, they bring a relaxed and casual feel to the enjoyment of your favourite wines. The shape makes it perfect for any red, white wine or cocktail and is durable enough to use every day or when entertaining outdoors. Stemless glassware entered the wine bar scene in the mid 2000s and much to the annoyance of the purists, became a stylish fixture. Wonderfully diverse, they quickly made their way into restaurants, pubs and homes of wine lovers across the globe. The appeal of stemless glasses was that they removed the formality of the wine ritual, bringing a convivial and casual edge to the experience and encouraged the fun factor in sharing a glass or two with friends. STILL IN FASHION AND DELIGHTFULLY DURABLE Over 15 years later, the shine and appeal of stemless wine glasses hasn’t faded, and with good reason: they’re super versatile, fine yet durable, easy to wash and store, and are useful beyond the enjoyment of wine – think cocktails, spirits, soda and water. SCHOTT ZWIESEL STYLE Wine Selectors is proud to partner with Schott Zwiesel (the glass of choice for our expert Tasting Panel) to bring you fantastic stemless options that are perfectly suited to any situation – from a restorative after work drink to outdoor entertaining with friends and at the dinner table, this glassware has you covered. All Schott Zwiesel glass is made from the patented Tritan® crystal technology that is extremely durable and dishwasher safe. Tritan® is lead- and barium-free and offers double the protection against breakages compared to conventional glass. Let’s all drink to that! Bring out the best of your wines today! Check out our stemless glassware range here!
Two Blues Sauvignon Blanc 2014
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