Pairing Rosé with Apples, 3 Ways With 90+ Cellars Lot 49 Sparkling Rosé

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comThis post was made in partnership with 90+ Cellars. Recipes and ideas are my own.

Here is Southern California, September is a tricky month. While much of the country is starting to get cooler temps and fall into sweater weather, here we get scorching temperatures. Weirdly, if you journey into the mountains, barely an hour away, the apple farms are heavy with fruit ready to be picked; there’s a bit of a disconnect. But that means we can continue to savor summer just a little bit longer and make some cocktail and wine choices that transition between these two seasons nicely.

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comToday we’ve partnered with 90+ Cellars to show you how you can meld a summery, sparkling rosé wine with fresh Autumn apples. It’s what to make when you’ve over-picked at the orchard and bought way too much cider.

The 90+ Cellars Lot 49 Sparkling Rosé is made from Pinot Noir grapes planted in vineyards throughout the regions of Trentino and Alto Adige in Northern Italy. It is vinified as a dry rosé prior to second fermentation using the Charmat method. What does that mean you ask? The second fermentation happens in a tank as opposed to the wine bottle. This method preserves the flavor and aroma and allows for quicker production, without sacrificing taste. (Throw that fact out at a dinner party!)

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.com

With a light bubbliness, aromas of berries and rose, and a slight acidity, pairing with sweet, tart apples is a perfect pair. These three dishes we’ve picked out work as part of an appetizer spread, on their own, or even as part of a larger meal, and they all pair very well with this rosé.

“Holiday entertaining” might still be a few months away, but we think there’s always a reason to celebrate with a party and this transitional time between months, with a few extra hours of sunlight left in the day, is definitely reason enough for us! Now on to the pairings!

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comTo start: Apple Jelly with cured ham and Manchego

  • An easy and quick appetizer to assemble! On water crackers or bread, layer a piece of cured ham, Manchego cheese, and a dollop of apple jelly. The fattiness of the meat and cheese with the smooth, sweetness of the apple jelly pair are lovely with the small bubbles of the wine.

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comPalate cleanser: Sweet and Spicy Apple Granita (full recipe below)

  • Enjoy this cool treat on its own, or between meals as a palate cleanser. Just don’t forget your wine! That acidity in the rosé pairs with the slight acidity found in the apple cider and lemon juice in the granita.

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comWith the main meal: Spiced Apple Chutney (full recipe below)

  • While a rich, spiced chutney might seem like a heavy match for rosé, the 90+ Cellars Lot 49 Sparkling Rosé lightens the dish up and the spices work really well together. The chutney can be enjoyed on a slice of toasted bread, or alongside a main dish like pork.
Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.com

Sweet and Spicy Apple Granita

3 cups apple cider
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1-1/2 tablespoon freshly squeezed lemon juice

In a medium sized sauce pan, combine all the ingredients and bring to just under a boil. Remove from heat and whisk to combine. Pour into a 9×12 baking pan and place in the freezer. After 30-45 minutes, whisk mixture to break up any ice chunks. Wait one hour and with a fork, scrape through the mixture so that it is chunky. Wait an additional hour and scrape the fork through again, fluffing up the mixture. Freeze until ready to serve.

Spiced Apple Chutney

(adapted from Cooking Light)

1 tablespoon olive oil
1/4 cup finely chopped shallots
2 diced and peeled apples (I used Gala)
1/4 cup seedless raisins
1 tablespoon yellow mustard seeds
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon kosher salt
2 tablespoons apple cider vinegar
2 tablespoons water

Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; cook 1 minute, stirring constantly. Add apple; cook 3 minutes, stirring frequently. Stir in raisins, mustard seeds, sugar, pepper, cloves, ginger and salt. Add vinegar and 2 tablespoons water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until apples are tender and most of liquid is absorbed. Serve warm or let cool and transfer to an air-tight container. Refrigerate for up to one week.

 

If you’d like to find out more about 90+ Cellars Lot 49 Rosé and all their wines, please visit them at: ninetypluscellars.com/

Desert Rosé Punch

I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

This past week, Instagram was filled, filled, with weddings. It’s like half the internet decided this was the most auspicious week of their lives and if they were ever going to get married they might as well do it now. And I’m in no way hating on these people, in fact, I loved looking over how different they all were from each other; I’m a total sucker for weddings.

All of this celebrating tuned me in to the fact that we are about to hit summer party season. Already. One would say you can’t tell by the weather here in Southern California, but those of us in the know, know, that summer season starts about as gray and gloomy as they get before the awful heat kicks in.

So today we’ve got a fun punch you can throw together for a wedding or a graduation party or “hey look I’ve got a stoop we can sit on for a few hours let’s make a punch and call it a party” party. You’ll find a reason guys to make this punch. It’s also a lovely pink-hued punch for our SoCal June gloom, but it will work for sunny days too. Let’s just all agree not to call it a millennial pink punch. Ok? It was inspired by Turkish cuisine with pomegranates, pistachio and orange blossom water, otherwise known as “Essential Oil of Neroli”.

I’ll tell you upfront, it’s gin based, and I can already hear some of my pals whining about how they don’t drink gin. But trust me! It layers nicely in here and if you use a London dry, like I tell you to, then it won’t be an overpoweringly “gin” punch. Pairing it with a rich pomegranate reduction give a sharp sweetness with a nutty layer from some pistachio orgeat. The whole punch gets tied together with the amazing scent of Nielsen-Massey’s Orange Blossom Water.

There is a tiny amount of the orange blossom water in the pistachio orgeat, but adding in the aroma directly to the punch makes for a more prominent aroma. Also, if you opt not to make the orgeat then this guarantees that you’re still getting lots of orange blossom with every sip.

I’ve been using the Nielsen-Massey vanillas for over a decade now and have started using their extracts in cocktails these past few years. All Nielsen-Massey products are all-natural, certified gluten-free, certified Kosher, allergen-free and GMO-Free, and there is an expanding line of certified organic products (right up our alley!). Their orange blossom water is my go-to for my obsession with almond-alternative orgeats as well.

Are you ready to start your summer punch party? Let’s get mixing.

Desert Rosé Punch

Serves 5-7 guests

7-1/2 ounces London dry style gin, such as Beefeater
1-1/2 ounces pistachio orgeat (recipe here, or sub in orgeat of choice)
2-1/2 ounces pomegranate reduction (recipe follows)
2-1/2 ounces freshly squeezed lime juice
1-1/2 teaspoons Nielsen-Massey Orange Blossom Water, or to taste
1 bottle of sparkling rosé wine
orange slices and pomegranate seeds for ice block

  • The day before, freeze together the orange slices and pomegranate seeds with water in a container that will fit your punch bowl.
  • At least an hour before serving, combine the gin, pistachio orgeat, pomegranate reduction, lime juice and Nielsen-Massey Orange Blossom Water into your punch bowl. Refrigerate until ready to serve.
  • To serve, stir mixture and add ice block to the punch bowl. Top with sparkling rosé wine.

Pomegranate Reduction

1-1/2 cups all natural pomegranate juice

  • In a small saucepan over medium high heat, bring pomegranate juice to a boil. Lower heat to a simmer and let sit until juice reduces to a little over a quarter cup.
  • Remove from the heat, let cool and store in an airtight container in the refrigerator for up to one month.

For more info on Nielsen-Massey Orange Blossom Water and all their products, check them out at nielsenmassey.com or on Instagram, Facebook and Twitter!