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Hand-selected wines from 500+
Australian wineries delivered to your door!

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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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Wine
Know Your Variety – Pinot Noir
Ahhh Pinot Noir! There’s no doubting that Pinot is one of the most revered and collected wine styles in the world, with the top examples from its homeland in Burgundy selling for outrageous sums of money. It is generally quite delicate, and it takes a certain development of one's palate to truly appreciate its delightful nuances, perfumed aromas, textural elements and supple tannin profile. Find out more about this sophisticated varietal that Josef Cromy chief winemaker, Jeremy Dineen describes as “Subtle, intriguing and complex, it’s both a thinking person’s wine and a bloody good drink!”
Origins of Pinot Noir Pinot Noir has been grown in France’s Burgundy region for centuries. Burgundy is home to some of the world’s most expensive agricultural land, and some of the world’s most costly wines made from Pinot Noir are grown here. It’s possible that a clone of Pinot Noir made its way to Australia with the First Fleet in 1788, and it was definitely part of the collection of vines that James Busby established in the Hunter Valley in the early 1800s. Pinot Noir should be ethereal and hint at its origins or the soil it came from. Tannins are typically fine and soft, expanding at the back of the palate –referred to as a peacock’s tail finish. The best examples age well and often take some years to realise their true character. When tasting Pinot Noir, it’s worth bearing in mind that it’s not a big red wine, but that it is all about delicacy and length, harmony and finesse. Pinot Noir is also one of the classic Champagne grapes, and is prized around the world for the production of  Sparkling wine. Winemakers love a challenge, and there is no doubt that Pinot is a challenging grape to grow, and even more challenging to make. The Burgundians have certainly nailed it, but they have been practicing for thousands of years, and this is part of the key. The cool climate of Burgundy has proven to be a major factor, as is the geology of the soils there, but they have also shown the variety to be very site-specific – vines grown in adjacent vineyards, and even different spots within the same vineyard, can produce very different results. Vine age too, is critical. True of most varieties, but especially Pinot Noir, the best fruit tends to come from mature vineyards, considered to be around 15 years old or more. Yields too, need to be kept low to get the best out of this grape, as it needs all the flavour concentration it can get to show its best. More about Australian Pinot Noir Pinot Noir was planted unsuccessfully in the late 1800s in Coonawarra , but was better suited to conditions in southern Victoria before phylloxera and other farming practises virtually wiped out the variety. The  Yarra Valley ’s re-emergence as a wine region coincided with the rebirth of Pinot Noir, and today it is the most widely planted red varietal in that region. The cool climates of  Tasmania and the  Adelaide Hills also offer great sites for Pinot Noir, while Western Australia’s  Pemberton and  Great Southern regions are showing potential to create fine Pinot Noir. Pinot Noir has steadily grown in popularity in Australia as consumers search for an alternative to fuller reds made from  Shiraz and Cabernet Sauvignon . The best examples of Pinot Noir are grown in cooler conditions. Pinot Noir is temperamental and sensitive to a whole range of influences in both vineyard and winery. Australian Pinot Noir is typically low in colour pigmentation, has a perfumed nose and shows red fruit such as cherry, raspberry and blood plum flavours balanced by smooth tannins. Great Pinot Noir should age well and develop complex truffle, game and earthy characters.
Australian Pinot Noir Regions Australian winemakers have taken the lessons learnt in France to heart - gradually developing ever-cooler areas to grow Pinot, working out the best soil types, and carefully exploring the ideal sites within each vineyard to grow this fickle variety. They're also working out the best clones and the most appropriate vine spacing, and then managing the vine canopy to allow just the right amount of dappled sunlight to reach the ripening bunches. Our vines are getting older, reaching that critical phase of maturity, and yields are managed carefully to coax the maximum from each berry. Once in the winery, the grapes need careful handling due to their thin skins and low phenolic content, so physical pump-overs are kept to a minimum. These days more and more winemakers are including a percentage of stems in the ferment to enhance the aromatic and textural qualities of the finished wine, and oak usage is more skilfully matched to the style being produced. Tasmanian Pinot Noir Tasmania  has an ideal climate for Pinot Noir, for both Sparkling and table wine production. Some of the most exciting Australian Pinot Noir is produced in Tasmania, particularly on the east coast. Macedon Ranges Pinot Noir Given its striking affinity with Pinot Noir, this cool, elevated region is among the finest in Victoria for the variety. Pinots from Macedon Ranges  show restraint, power, finesse and complexity, all the hallmarks of great Pinot Noir. It’s also a serious Sparkling wine producing region. Geelong Pinot Noir Home to some of the first great Australian Pinot Noir examples, the Geelong  region produces concentrated wines with dark cherry and green olive fruit, and good depth. Mornington Peninsula Pinot Noir Some fine Australian Pinot Noirs are produced on the Mornington Peninsula . These wines are light and elegant yet show fabulous complexity and are often very approachable in their youth. Yarra Valley Pinot Noir The  Yarra Valley has made exceptional Pinot Noir for some time. The wines are light in character, elegant and very approachable in their youth. Pemberton Pinot Noir The cool Western Australian region of Pemberton  is making a name for quality medium-bodied, complex Pinot Noirs with attractive new world flavours of plum, cassis and mocha. Great Southern Pinot Noir We have seen a marked increase in the number and quality of Pinots coming from the West in recent years, particularly from the vast  Great Southern  area encompassing the five distinct sub-regions of Albany, Denmark, Frankland River, Mount Barker and Porongorup. Pinot Noir styles are varied with complex savoury styles from Denmark; elegant perfumed styles from Porongurup; rich fruit-driven styles from Mount Barker; big robust styles from Albany; lighter primary fruit styles from Frankland River.  New South Wales Pinot Noir  Also look towards the cool climate NSW regions of Tumbarumba and Orange for premium Pinot Noir. And surprisingly, there are small quantities grown in the Hunter Valley where the tradition of blending Shiraz and Pinot, perfected by the legendary winemaker, Maurice O’Shea, is making a resurgence.
Matching food with Pinot Noir With varying styles within the varietal and the influences of regionality, Pinot Noir is quite a versatile red for food matching. Here are some suggestions: Lighter-style Pinot Charcuterie, ham, pâtés, terrines, goat cheese, and fresh green vegetables like asparagus. Sweetly fruited Pinot Crispy duck, grilled quail, char siu pork, seared salmon and tuna, and dishes with beetroot, figs or cherries. Elegant Pinot Mushroom dishes, grilled lobster, roast chicken, rack of lamb, and roast pork with fennel. Fuller-bodied Pinot Lamb, chargrilled steak, venison, cassoulet, duck, coq au vin, roast turkey, brie and blue cheeses
Life
What’s on in August
We hope you’re ready for an action-packed August. Say hi to our friendly teams at the Perth Home Show, the Ekka Brisbane, Antiques Fair Sydney, Ferragosto Festival Sydney and the Good Food & Wine Show Perth. Save on Special Member Discount Tickets If you’re in Sydney or Perth, don’t miss out on discount tickets to two fantastic events – the Grape, Grain and Graze Festival and the Good Food & Wine Show Perth.
Grape, Grain and Graze Festival Sydney – Saturday, August 11. The Grape, Grain & Graze Festival is your opportunity to taste incredible wines from the 2,200+ entries from the 2018 KPMG Sydney Royal Wine Show, enjoy products from the 2018 Sydney Royal Beer & Cider Show and satisfy food cravings at grazing stations laden with Sydney Royal medal-winning food. As a special offer for Wine Selectors members, you are eligible for $14 off all single tickets which have an RRP ticket price of $90. Use code WINESELECTORS2018 at checkout.  Click here to purchase tickets. 
Good Food & Wine Show Perth – Friday, August 24 to Sunday, August 26. This is Wine Selectors’ 7th year at the Good Food & Wine Show and we’re thrilled to be once again presenting a host of exciting Cellar Door Sessions at the next show in Perth.  Our Cellar Door Sessions will have you tasting and experiencing the amazing diversity and quality of Australian wine. Join our expert hosts for a delicious selection of fun wine adventures such as Rip Roaring Reds, Meat Your Match, Fireside Wines, Pop, Bubble & Fizz, Brunch Wines, and Takeout Tastings. Tickets to the Cellar Door class sessions are $25 in addition to General Admission tickets. To learn more about each session and to book  CLICK HERE .   As a Wine Selectors Member, you save 30% off the General Admission Good Food & Wine ticket price! To receive the discount, buy your tickets before 12th August. Simply  CLICK HERE  to secure your discounted tickets now. Discount excludes Cellar Session tickets. The coupon will automatically apply.  Catch-up with our Teams Our Wine Selectors teams love to catch-up with our Members, so if you’re at any of the following events during August drop by our stands for a tasting. Perth Home Show – Friday, August 10 to Sunday, August 12. www.perthhomeshow.com.au The Royal QLD Show/Ekka – Friday, August 10 to Sunday, August 19. www.ekka.com.au Antiques Fair Sydney – Thursday, August 16 to Sunday, August 19. www.aaada.org.au Melbourne Home Show – Thursday, August 16 to Sunday, August 19. www.melbournehomeshow.com.au Ferragosto Festival Sydney – Sunday, August 19. www.facebook.com/FerragostoNSW Wining and Dining with Wine Selectors in August Time flies when you’re having fun, so get your social calendar sorted for August with our exclusive Member events:
Meat Your Match Brisbane Calling all carnivores! No matter how you love your meat, whether it’s barbequed, braised, roasted or grilled, you’re going to love our Meat Your Match dinner. Join us at Ben O’Donoghue’s Billykart West End on Thursday, August 30 to indulge in an incredible meat feast matched with a superb selection of hand-picked Australian wines. Hosted by our Wine Selectors Wine Educator, you’ll discover and devour fantastic new ways to prepare your favourite meats, plus explore the ins and outs of wine matching. Bring your friends along for an incredible feast! Book now . 
Cheese and Wine Masterclass Newcastle Join us at the Beach Hotel, Merewether on Friday, August 17 for a delicious journey with some of the world’s best cheeses paired perfectly with wine at our Cheese & Wine Masterclass! Your hosts, Black Pearl Epicure’s General Manager and cheese expert Peter Gross, and Selector’s Paul Diamond, will guide you through the cheesemaking process, explain the vast array of cheese styles, and reveal the art of cheese and wine appreciation. Book now .
Two Blues Sauvignon Blanc 2014
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