]]>
We don’t need to tell you that sparkling wine is amazing in cocktails. Even a small splash of bubbles can brighten up a drink, enlivening its flavors and making it feel an awful lot more festive. We rarely see sparkling rosé called for in cocktails; but why not give it a try?
If you’ve never had the St-Germain in a glass of sparkling wine, it’s high time you tried it. Just a small measure of the elderflower liqueur adds an appealing floral character. Here, we’re lightening it up, spritz-style, with a bit of club soda. Lemon is the garnish you’re after.
Instructions: In a wine glass with ice, combine half an ounce of St-Germain, 4 ounces of Coeur Clémentine sparkling rosé, and an ounce of club soda. Stir gently and garnish with a lemon wheel.
]]>]]>
We've been wanting to do an open-fire paella for some time. The dish itself is a sumptuous collection of ingredients, and it's a great way to treat a large group of friends. Quite simply: paella is the focal point of a great party. Even more so, when preparing it over an open fire.
After reading through some different recipes, we combined elements of each, and of course, added Coeur Clémentine Rosé liberally. The result was delicious and will certainly be repeated on many spring and summer occasions.
See full recipe below.
RECIPE:
20 bone-in skin-on chicken thighs
1/4 cup olive oil
1 1/2 T paprika
coarse salt and fresh pepper
8 large tomatoes (or 3 cans diced tomatoes, liquid drained)
3 red bell peppers, cut into quarters, stemmed, seeded, and ribs removed
3 yellow bell peppers, cut into quarters, stemmed, seeded, and ribs removed
2 T saffron
8 cups chicken stock
1 cup Coeur Clémentine Rosé
2 lbs sausage, sliced
1 1/4 lbs haricots verts, trimmed and cut into 1 1/2-inch pieces
2 large onions, chopped
1/4 cup garlic, finely chopped
25 jumbo shrimp, peeled and deveined
2 1/2 dozen littleneck clams, scrubbed
3 dozen mussels, scrubbed
2 1/2 lbs Bomba rice
4 cups fresh or frozen peas
1/2 cup freshly squeezed lemon juice
Each turn of the tide and gathering of friends was an opportunity to explore a new sun-soaked corner of beach, a new restaurant or an old favorite. Clémentine seemed to be everywhere. This, again, was not surprising given the growth in popularity enjoyed by both the region and the label.
Clémentine offers fresh and diverse options both for those to whom rosé is new, and for the experienced. At dining tables indoors, outdoors and seaside we enjoyed seeing Clémentine in the hands of diners, sommeliers, and even bartenders enthusiastically concocting refreshing, effervescent spritzes. We’ve truly seen the label become more than just another bottle of wine. It is increasingly an accoutrement to summertime’s social and gustatory revelry.
]]>