We teamed up with blogger Elana (of Stir And Strain) to come up with some delicious pairings to go with our Lot 49 Sparkling Rosé. Read on 3 ways to pair Sparkling Rosé with apples!
The following are excerpts from Stir And Strains blog, read the full blog post here!
To 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.
Palate cleanser: Sweet and Spicy Apply Granita
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.
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.
With the main meal: Spiced Apple Chutney
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.
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.