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A Glamorous Rosé Giveaway: Moët & Chandon Ice Impérial Rosé Champagne

From my recent rosé-infused podcast interviews, Facebook LIVE shows and mouthwatering food & wine pairings (if I do say so myself!), I really hope you’ve been enjoying Rosé Month here on The Glamorous Gourmet. I only say that because…it’s about to get even BETTER!

It is with great pleasure that I announce the 2018 Glamorous Rosé Giveaway featuring a fabulous bottle of Moët & Chandon Ice Impérial Rosé Champagne ~ a $100 value! This bottle is perfect for Summer indulging like lounging in the pool on your oversize pink flamingo floatie with a BIG glass of bubbles in hand because, as the name implies, this Champagne is specifically designed to be enjoyed over ice!

Moët & Chandon pioneered this trend in 2011 with the release of their Moët Ice Impérial Champagne. This special cuvée was inspired by Summering St. Tropez socialites (i.e. Margherita Missoni) sipping their chic “La Piscine” cocktails by the pool, which consisted of Champagne with frozen Champagne ice cubes. Based on the success and immense popularity of the Ice Impérial, they debuted the Ice Impérial Rosé last year!

Not only is the Impérial Ice Champagne formulated to improve as the ice melts, it also comes with distinctly different serving instructions than traditional Brut Champagne. Imbibers are encouraged (yes, encouraged!) to serve these wines in wide, Cabernet-style wine glasses with three large ice cubes as well as any accoutrements that might highlight the wine’s freshness and aromatic intensity. For the Imperial Ice Rosé, suggestions include mint leaves, citrus wedges, ginger slices, cardamom seeds and/or red fruits such as raspberries, strawberries and even watermelon.

MOET-CHANDON-IMPERIAL-ICE-ROSE-CHAMPAGNE-WPTV

And if THAT didn’t blow your mind, mixing these Champagnes with spirits and liqueurs is also encouraged! And I’m happy to report, after some experimenting, I’ve come up with my own glamorous, yet simple cocktail that embodies the free spirit and relaxed elegance of Summer: the Rosé Elderflower Fizz. This glamorous combination of Impérial Ice Rosé with St Germain elderflower liqueur, strawberry and lime = c’est fantastique!

To enter The Glamorous Rosé Giveaway for this fabulous bottle of Moët & Chandon Ice Impérial Rosé Champagne (again, a $100 value!), all you need to do is leave a comment at the end of this post sharing your favorite Summer food and wine combination. It’s that simple!

For ADDITIONAL chances to win, simply comment on other blog posts here on my website. Each ADDITIONAL comment on another blog post will count as ONE additional chance to win!

The Glamorous Rosé Giveaway is open to anyone 21 years of age or older who lives in the continental United States. It starts TODAY, Thursday, May 31st and ends next Thursday, June 7th, 2018 at 9:00pm EST when a winner will be randomly drawn. The lucky winner will be contacted immediately to arrange shipment/delivery – the cost of which is also included as part of the contest!

Thank you in advance for your participation and feel free to spread the word! Best of luck and remember, you have to play to win so please leave your comment(s) now. I look forward to announcing the lucky winner next Thursday!!!

Cheers,

 

The post A Glamorous Rosé Giveaway: Moët & Chandon Ice Impérial Rosé Champagne appeared first on The Glamorous Gourmet.

The Wine Atelier Podcast Episode #12: Wine Spectator’s Mitch Frank & “Rosé’s New Era”

It’s Week 3 of Rosé Month on The Wine Atelier Podcast and in this episode, I’m excited to introduce you to someone who’s had his finger on the pulse of rosé since his first cover story on the subject ten years ago, Mitch Frank, News Editor of Wine Spectator Magazine.

I’m also happy to report, his second cover story on the subject, Rose’s New Era, graces the cover of the latest issue of Wine Spectator which hits newsstands this week. This issue boasts a gorgeous cover and is chock full of wonderful information about rosé wine, including great recommendations and an interview with the latest celeb getting in the rosé game, Jon Bon Jovi!

In this podcast episode, Mitch shares the key factors involved in the meteoric rise of rosé in the years between his cover stories. He also speculates as to where this trend is headed and which factors are crucial to its continued growth and popularity. For those who are new to rosé, Mitch shares his advice on the most helpful and least intimidating way to shop for these wines, and to my own personal delight, he reveals his favorite dish to pair with rosé (hint: he lives in New Orleans so you KNOW it’s delicious!). And finally, Mitch discusses his fascinating career path and how he ultimately made the move from covering presidential elections for Time magazine to working for Wine Spectator in 2005.

Whether you’re new to rosé or a seasoned aficionado I think you’ll really enjoy this episode and many thanks to Mitch Frank for taking the time to talk to me. Please pour yourself a glass of something pink, kick back and press play for all the details and see below for any resources mentioned in the show.

THANKS FOR LISTENING!!!

– To share your thoughts on this episode, please do so in the Comments section below.

– To spread the word about The Wine Atelier podcast, please share this show on Twitter, Facebook and/or Pinterest.

– If you enjoyed the show, please leave a review on iTunes where you an also subscribe so you won’t miss a thing!

RESOURCES MENTIONED IN THIS EPISODE:

1.) Our Word of the Day: “Saignée”

2.) To learn more about what a “Corked” wine is, please click here

3.) Mitch Frank’s current WineSpectator.com articles

4.) Wine Spectator’s Wine Ratings Plus app

5.) My recent Facebook LIVE show on “Gateway Rosés” in which I elaborate on my own personal history with pink wine.

The post The Wine Atelier Podcast Episode #12: Wine Spectator’s Mitch Frank & “Rosé’s New Era” appeared first on The Glamorous Gourmet.

Rosés for Summer Soirées on WPTV

Many thanks to Hollani Davis and WPTV for the chance to share some delicious rosés that are perfect for sipping and savoring all Summer long!

And as she mentions in the segment, Hollani especially loved the Rosé + Elderflower Fizz I made with the Moët & Chandon Ice Imperial Rosé Champagne, St. Germain elderflower liqueur and lime. When I shared the ingredients, she commented on the increased popularity of elderflower since the Royal Wedding of Prince Harry and Meghan Markle featuring their now famous Lemon Elderflower Cake.

As a big fan of elderflower myself, I was happy to tell her about my recent post featuring a make at home version of this DIVINE cake which you can also find right here ~ Enjoy!

WINES FEATURED IN THIS VIDEO:

King Estate Acrobat Rosé of Pinot Noir, Willamette Valley, Oregon, 2016 ($15)

Chateau Minuty ‘M de Minuty’ Limited Edition Cotes de Provence Rosé, Provence, France, ($20)

Chateau D’Esclans Rock Angel Rosé, Provence, France, 2016 ($35)

Moët & Chandon Ice Imperial Rosé Champagne, Champagne, France, NV ($75)

Cheers,

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A Royally Delicious Lemon Elderflower Cake

The marriage of Meghan Markle, former Hollywood actress and divorcée, and His Royal Highness Prince Henry of Wales (aka Prince Harry) has caused quite a stir both in England and abroad. And while Meghan may not be what the Royal family had in mind, there’s something about the way they’ve embraced this unexpected, yet utterly charming American that has inspired an intense enthusiasm for this union around the globe.

The gorgeous midday wedding took place in the centuries old St. George’s Chapel at Windsor Castle (yes, the Miskews got up at 4:30am to watch EVERY moment!). And while the ceremony followed a mostly traditional protocol, there were distinct nuances throughout that were unmistakably Meghan. From Bishop Michael Curry’s lengthy message of love to the sheer number of Hollywood icons in attendance (hello – Oprah AND the Clooneys?!?) it was clear a new era had begun. But from a culinary perspective, the most notable difference was the wedding cake.

LEMON-ZESTBELVOIE-ELDERFLOWER-PRESSE

Since the Middle Ages, fruitcake has been the traditional cake choice at royal weddings. Period. End of Story.

This was largely due to the cake’s staying power, the result of a hearty mixture of dried fruit, exotic spices and the addition of rum or brandy which acted as a natural preservative. So from the 1923 wedding of Prince Albert and Lady Elizabeth Bowes-Lyon to the 2011 marriage of Prince William to Kate Middleton, fruitcake has been an enduring royal presence and tradition…until now!

For their wedding, Meghan and Prince Harry eschewed the traditional fruitcake (YESSS!) in favor of an elegant Lemon Elderflower Cake. American-born, pastry Chef and friend of the bride Claire Ptak of London’s Violet Bakery was tapped to create the Spring-inspired marital confection. And in true royal fashion, Ptak spared no expense, flying in Amalfi lemons and organic eggs from Suffolk especially for the occasion. She also incorporated elderflower cordial from the Queen’s Sandringham estate in Norfolk because, well, why the heck wouldn’t you?

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But what the heck IS elderflower anyway and why is it so special?

Elderflower is a small, intoxicatingly fragrant white flower that blossoms throughout the U.K. and Northern Europe in the Spring and early Summer, making this royal cake very seasonally and regionally appropriate. In this recipe you’ll use a combination of (1) Elderflower Cordial and (2) St. Germain. Elderflower cordial is a non-alcoholic soft drink made from a refined sugar and water solution and the flowers of the European Elderberry plant. I used Belvoir Elderflower Pressé in this recipe (see photo above), a premixed form of Elderberry cordial that is pretty widely available.

St. Germain, on the other hand, is an artisanally produced, French elderflower liqueur. It is made from hand harvested elderflowers grown in the French Alps that only bloom during a brief 4-5 week period. The delicate flowers are then macerated and their delicious essence is extracted and distilled into the fragrant pale golden liquid. St. Germain is pretty widely available now, especially since it is so delicious when mixed with Champagne! There’s something about the way it enhances citrus flavors which is why the combination of lemon and elderflower is so AMAZING!

I was thrilled to discover a foodie application for St. Germain especially since I’m working on a special series of desserts which incorporate my favorite wines, spirits and liqueurs (stay tuned!) and I can’t think of a better place to start than with this scrumptious cake!

LEMON-ELDERFLOWER-CAKE-LAYER-1LEMON-ELDERFLOWER-CAKE-FINISHED-2LEMON-ELDERFLOWER-CAKE-SLICE

This recipe offers a very doable, make it at home version of this oh so glamorous cake – and you don’t even need Amalfi lemons and the Queen’s elderflower cordial to make it!

To make things easier, bake the cake layers and prepare the frosting the day before assembling. A few pieces of baking equipment that’ll make the process easier include: three cake pans, a kitchen or small postal scale, a standing mixer and/or handheld electric mixer, parchment paper, an offset spatula and a 12-14″ cake stand. If you like to bake, you will use these essential items for years to come – I promise! Also, to decorate the cake, I stuck with a yellow theme, using some simple lemon slices and yellow snapdragons from my garden. Just remember to avoid eating any flowers not grown for culinary purposes!

I hope you enjoy conjuring royal elegance in your very own kitchen with this Lemon Elderflower Cake and a glamorous Congratulations to the newly appointed Duke and Duchess of Sussex!!!

Bon appétit,

 

Royally Delicious Lemon Elderflower Cake
Author: 
Cuisine: Cake
Serves: 6-8 servings
 
Feel free to adapt this recipe to suit your tastes and strengths in the kitchen! Purchase pre-made lemon curd which can be found in the jelly section of your local supermarket. Feel free to make it in staged as well: the cooled, cordial-brushed cakes can be made a day or two in advance, simply wrap well in plastic and store in the fridge until ready to assemble. The buttercream frosting can also be made a day in advance, simply stir or use a mixer to smooth out consistency. NOTE: Belvoir Elderflower Pressé can be found at most high end grocery stores like Fresh Market and Whole Foods.
Ingredients
  • FOR THE CAKE:
  • 8 Tablespoons unsalted butter (1 stick) at room temperature, plus more to grease cake pans
  • 1 cup granulated sugar
  • 1 Tablespoons finely grated lemon zest (from 1 lemon, reserve juice for use in frosting)
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon St. Germain or other elderflower liqueur
  • ⅔ cup whole milk
  • ½ cup elderflower cordial (i.e. Belvoir Elderflower Presse)
  • FOR THE FILLING:
  • 1 cup chilled heavy whipping cream
  • ½ cup store bought lemon curd at room temperature (can be found with the jams and jellies)
  • FOR THE FROSTING:
  • 14 Tablespoons (1¾ sticks) unsalted butter at room temperature
  • 4-6 cups confectioners sugar
  • 7 Tablespoons whole milk
  • ½ teaspoon grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon St. Germain elderflower liqueur
  • FOR ASSEMBLY:
  • Assortment of fresh or crystallized flowers
  • Lemon slices
Instructions
  1. FOR THE CAKE: Preheat the oven to 300 degrees. Using 1-2 Tablespoons of unsalted butter, grease the three 8-9 inch cake pans and line the bottoms with parchment paper rounds. (If you only have 1-2 cake pans, cover batter and reserve at room temperature. Make sure the pans are cool before you reuse them. A simple rinse in cool water in the sink.) Place the granulated sugar in the bowl of a stand mixer or handheld electric mixer. Use your clean fingers to rub the lemon zest into the sugar until the sugar is aromatic and moist.
  2. Add the butter and beat on med-high speed for about 3 minutes, until the mixture is fluffy and light. Meanwhile, in a liquid measuring cup lightly whisk the eggs together with the vanilla extract and Kosher salt. Reduce the mixer speed to low and gradually add to the butter-sugar mixture until fully incorporated. Stop to scrape down the bowl.
  3. In a separate bowl, whisk together the flour and baking powder, then add half of it to the butter mixture. Beat on low speed until just combined, then add the milk and elderflower liqueur. Beat on low speed until well incorporated.
  4. Add the remaining flour and beat on low speed until no trace of dry flour remains, stopping to scrape down bowl as needed. Divide batter equally between prepared cake pans and smooth tops with offset or silicone spatula. If you use a kitchen scale, each pan should contain 10.5 ounces (300 grams) of batter.
  5. Bake pans on middle rack in oven for about 15-20 minutes or until the top of each cake layer springs back to the touch and the edges are lightly browned and pulling away from the sides of the pan. Cool cakes in pans for 15 minutes and then run a dull knife or offset spatula around the edges to release the layers. Invert onto a wire rack and peel off parchment paper from bottoms. Using a pastry or silicone brush, lightly brush the bottoms of the cake layers only with the elderflower cordial. Repeat 3-4 times allowing a few minutes in between applications for cakes to absorb the liquid. Stop applying the liqueur If the cakes start to break apart at all.
  6. If you need to reuse the pans to get three layers, wash and dry the pan(s) and repeat baking and brushing with the cordial.
  7. FOR THE FILLING: Pour the heavy cream into the bowl of a stand mixer fitted with balloon whisk attachment or use a handheld electric mixer. Beat on high speed until stiff peaks form. (To test, remove whisk attachment and invert, if the tip of cream flops over, you need to beat it longer. If if holds its shape, you're done.
  8. Use a silicone spatula to gently fold in half of the lemon curd by lifting cream from bottom of bowl and folding it over the curd, rotating the bowl as you work. Be careful not to deflate the cream too much in the process. Fold in the remaining curd. Cover the bowl with plastic wrap and pop it into the fridge until ready to assemble the cake.
  9. FOR THE FROSTING: Place the confectioners sugar in a large bowl and whisk to break up any lumps. Place the room temperature butter in the bowl of a stand mixer or electric handheld mixer and beat on low speed, gradually adding in 2 cups of the confectioners sugar. Increase speed to med-high until frosting is smooth and mixture is well combined, scraping down sides of bowl as needed. On med-low speed, add in the milk, beating until combined.
  10. On med-low speed, gradually add 2 more cups of the confectioners sugar and beat at low speed for at least 3 minutes until mixture is smooth. Add the lemon zest, juice and St. Germain and beat at low speed until incorporated. Continue adding more confectioners sugar to achieve desired consistency which can vary based on temperature of kitchen and softness of butter. The frosting needs to be thin enough to spread but thick enough to not run off the cake. Chilling the frosting in the fridge for 20-30 minutes will help it set up.
  11. TO ASSEMBLE THE CAKE: Place a dab of frosting in the center of a cardboard cake round, cake stand or plate, preferably with no rim. Place one cake layer in the center with the cordial-soaked side facing up.
  12. Using an offset or silicone spatula, spread half of the filling evenly over the entire first layer, making sure to spread it out to the edges as well. Place the next cake layer on top and repeat with the remaining filling. Top with the third cake layer.
  13. Place a small amount of frosting in a separate bowl for the crumb coat. This is the initial layer of frosting applied to the cake which helps to seal in the crumbs. Once the crumb coat is applied to the top and sides of the cake, place cake in fridge and allow it to set up for 20-30 minutes.
  14. Apply the remaining frosting to the cake and decorate with flowers and sliced lemons or however you prefer. Return cake to the fridge and allow frosting to set up for an additional 20-30 minutes. Because of the soft filling and frosting, this cake is best cut and served while still very cool, right out of the fridge. By the time everyone eats the cake it will have softened up and temperature will be just right.
 

 

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The Wine Atelier Podcast Episode #11: Paul Chevalier and the Rise of Chateau D’Esclans Whispering Angel Rosé

It just wouldn’t be Rosé Month without Paul Chevalier. And by that I mean it literally wouldn’t be! It’s quite possible that without Paul’s efforts over the past decade, none of us would have ever heard of a little rosé named Whispering Angel, the pink juggernaut that rocked the wine world and essentially become the poster-wine for the #RoseRevolution.

As National Fine Wine Director for Shaw-Ross Imports, Paul’s collaboration with Sacha Lichine, son of Bordeaux legend Alexis Lichine and owner of Chateau D’Esclans, launched this brand and rosé in general into the stratosphere of popularity and changed how rosé wine was viewed around the world.

In our timely interview, Paul explains first and foremost what makes Provencal rosé so unique. He also shares his thoughts on the rise of rosé over the past ten years and speculates as to where it’s headed in the future. He also shares exciting information on Chateau D’Esclans’ latest project which involves a partnership with the glamorous Fontainebleau Hotel in South Beach.

I’m so excited for you to hear my interview with Paul Chevalier so please kick back, pour yourself a glass of something Provencal and pink, and press play for all the details!

RESOURCES MENTIONED IN THIS EPISODE:

1.) Our amazing visit to Chateau D’Esclans in Provence.

2.) “The Truth About Rosé” –  my Fox News article with more on the Chateau D’Esclans story.

3.) “Wines of the Week” on Facebook LIVE: “The Rosés of Provence”

4.) A glamorous Chateau D’Esclans Rosé Brunch Hosted by Martha Stewart and Chef Jean-Georges Vongerichten at the South Beach Wine + Food Festival.

The post The Wine Atelier Podcast Episode #11: Paul Chevalier and the Rise of Chateau D’Esclans Whispering Angel Rosé appeared first on The Glamorous Gourmet.

Wines of the Week: The Rosés of Provence

I can’t think of a better place to kick off Rosé Month on “Wines of the Week” than Provence which is considered the birthplace of rosé! With its balmy Mediterranean breezes, sun-drenched fields of lavender and snow-capped mountain ranges, there are few more gorgeous wine regions on Earth.

However, despite its natural beauty, the region’s wine has never been considered especially noteworthy. In fact, quite the contrary. Rosé was considered an everyday, “cheap and cheerful” style of wine…until a few years ago.

And today, with the popularity of this style of wine hitting the stratosphere, any wine lover seeking to “empower their palate” needs a guide to these pink wines which can vary widely in terms of style and quality. This is why I hope you’re here and why you’ll join me on this month-long, rosé-soaked journey which we’ll begin with four of my favorites from Provence.

TODAY’S FEATURED WINES:

1.) Château Sainte Marguerite “Love Provence” Rosé Côtes de Provence Cru Classé, 2017 ($24)

2.) Château Miraval Côtes de Provence Rosé, Provence, France, 2017 ($25)

3.) Domaines Ott Chateau de Selle Côtes de Provence Cru Classé, Provence, France, 2016 ($50)

4.) Château D’Esclans “Les Clans” Côtes de Provence Rosé, Provence, France, 2012 ($75)

RESOURCES MENTIONED IN THIS EPISODE:

– My Fox News article: “The Truth About Rosé Wine”    

– Our amazing Visit to Chateau D’Esclans

– Wine Word of the Week: Saignée  

I hope you enjoyed this episode of “Wines of the Week” featuring the first in our month-long series on Rosé Wine! If you’re a fan of rosé please feel free to share your favorites in the Comments section below. To view previous episodes of “Wines of the Week,” please click here ~ Enjoy!

Cheers,

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The Wine Atelier Podcast Episode #10: AFWC President Shari Gherman + The Rosé Competition

I can’t think of a better way to kick off Rosé Month on The Wine Atelier Podcast than with the fabulous Shari Gherman, President of the prestigious American Fine Wine Competition and co-collaborator on the 2018 Rosé Competition which took place recently here in South Florida.

As a Judge for the AFWC for many years I was thrilled to hear of Shari’s latest endeavor. Her sparkling personality and decade plus experience successfully running the AFWC made Shari the perfect partner for Bob Ecker, founder of The Rosé Competition. And out of the almost two hundred bottles of rosé submitted from around the globe, the results of the competition surprised the wine world! Despite the many pricey bottles submitted, the winner of Best of Show Sparkling Rosé was the J Vineyards Russian River Valley Brut Rosé ($45), while Best in Show Dry Rosé went to the Sauska Rosé Cuvée ($15) from Hungary – YES, you heard me – HUNGARY!!!

For even more on the exciting results of the 2018 Rosé Competition, and to hear some of Shari’s favorite rosé producers (as well as her favorite rosé food pairing!) please pour yourself a glass of something pink and hit the play button above! Also, as promised, I’ve included links to resources mentioned in this episode, as well as the dates of two upcoming wine events you won’t want to miss (see below).

Many thanks to Shari Gherman for taking the time to chat with me and I hope to see you wine lovers at the AFWC Gala on May 5th (please see special discount code below!) and/or the Rosé Day Celebration at Robovault on June 8th!

RESOURCES MENTIONED IN THIS EPISODE:

1.) Results of the 2018 Rosé Competition

2.) Results of the 2018 American Fine Wine Competition

3.) The 2018 American Fine Wine Competition Gala Saturday, May 5th, 2018 @ Pier 66 in Ft. Lauderdale, FL. For $50 off Gala tickets use special code: “VIPTABLE”

4.) Some of Shari’s favorite rosé producers: J. Cage Cellars, Shadowbox Cellars, Bee Hunter Wine, Peju Province Winery, and Stemmari.

5.) June 8th, 2018 AFWC Rosé Celebration @ Robovault in Ft. Lauderdale (tickets going on sale soon!)

The post The Wine Atelier Podcast Episode #10: AFWC President Shari Gherman + The Rosé Competition appeared first on The Glamorous Gourmet.

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