While Summer is definitely one of my favorite times to pack up and get outta town, as the season draws to a close, I find myself craving the comforts of home. Don't get me wrong, we thoroughly enjoyed our time in Highlands, North Carolina and the Hamptons, but for some reason, cooking and enjoying wine in my own kitchen, with my husband and doggies just feels supremely satisfying. And while I love the Hubs and pups to pieces, this feeling could also be due to the run of tasty recipes I've been churning out lately - what can I say, I'm on a Summer-inspired culinary roll!
But I can't take all the credit.
Living by the beach is a constant source of culinary inspiration. And during the dog days of Summer when it's not uncommon for temps to remain in the 90's all night long, I've been leaning towards light, lean, seafood-inspired dishes that are perfect for pairing with crisp, refreshing white wines or rosés. This recipe for Clams with Fennel + White Bean Sauce is one mouth watering example!
This one pot meal is not only flavorful and healthy, it also doesn’t require you to crank up the oven or dirty a lot of pots and pans. And I especially love featuring fabulous food and wine combinations that can easily be throw together on a weeknight as well. There's no reason to slave for hours over a hot stove to conjure beautiful flavors. In fact, that's what my collection of Fast + Fabulous recipes is ALL about!
And now it's time for the flavah breakdown! In this recipe, the flavor of the sweet, juicy littleneck clams is accentuated by the bright, citrusy lemon juice and subtle, licorice-y flavor of the fennel. The creamy white beans impart nice texture and body to the dish, creating a sauce that'll luxuriously coat the back of your spoon, not to mention your palate. The lone sprig of rosemary adds a deep, fragrant base note which provides lovely depth of flavor and you simply must, I mean MUST serve this dish with generous slices of toasted, crusty French bread that have been rubbed with a garlic clove while still warm. The fancy name for this garlic-rubbed toast is fettunta but let's just call it DELICIOUS!
Hungry yet?
To pair with Clams with Fennel + White Bean Sauce, a crisp, refreshing white wine would be best. I especially like Sancerre from France's Loire Valley which is crafted exclusively from the Sauvignon Blanc grape. It’s mineral-driven and citrusy, and imparts brightness to the dish, while also balancing its creaminess.
I really like the Henri Bourgeois Sancerre La Côte des Monts Damnés ($30) with its delicate notes of stone fruit, limestone, pear and citrus followed by a cleansing, mineral-tinged finish. But a Sauvignon Blanc from California or New Zealand would also work nicely as would other crisp, light whites such as Grüner Veltliner from Austria, Vermentino from Italy or a Sauvignon Blanc/Semillon blend from Bordeaux.
Please see below for the full recipe and I hope you enjoy this dish as much as we do. Now, what are your favorite flavors of Summer? I'd really love to know, I'm just nosy that way, so please let me know in the Comments section below.
Print Recipe"CLAMS WITH FENNEL + WHITE BEAN SAUCE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 2-4 servings
Pair this dish with a crisp, refreshing white wine like a Sancerre from France's Loire Valley!
INGREDIENTS
2 15-ounce cans of cannellini or Great Northern beans, rinsed
1/4 cup of good olive oil, plus more for drizzling
1 medium fennel bulb
3 garlic cloves, thinly sliced
1 sprig fresh rosemary
1 lemon
1/3 cup dry white wine like Sancerre or Sauvignon Blanc
1/3 cup coarsely chopped fresh, flat leaf parsley
36 littleneck clams, scrubbed
6 slices of French bread, toasted + rubbed with a garlic clove
Kosher salt + freshly ground black pepper
INSTRUCTIONS
Toss drained and rinsed white beans in a medium bowl with a drizzle of olive oil and season with Kosher salt and pepper. Set aside.
Remove fronds from fennel bulb and set aside. Remove any damage from the outside of the fennel bulb using a vegetable peeler and then cut bulb in half. Thinly slice one half of the fennel bulb and wrap the slices in a damp paper towel to prevent browning. Finely chop the remaining half of the fennel bulb.
Heat the 1/4 cup of olive oil in a large, heavy bottomed pot over medium heat. Add chopped fennel, sliced garlic and rosemary sprig and cook, stirring frequently, until fennel has softened, approx. 5 minutes.
Using a paring knife or vegetable peeler, remove two wide strips of zest from the lemon. Cut the lemon in half and remove the seeds.
Add the clams and lemon zest strips to the pot and squeeze in the juice from one half of the lemon. Cover the pot and give it a good shake back and forth to distribute the clams evenly. Cook for 5-7 minutes, until some of the clams have opened or begun to open. Transfer any open clams to a separate bowl and cover the pot once again and cook until the remaining clams open, approx 7-9 minutes. Then transfer the remainder of cooked clams to the bowl and discard any clams that did not open!
Add reserved, seasoned white beans and white wine to the pot and stir to combine. Bring mixture to a boil, reduce to simmer and return the cooked clams to pot along with half of the chopped parsley. Toss gently to combine and cover the pot and reheat clams for approx 5 minutes.
In a separate bowl, add the remaining chopped parsley and sliced fennel and squeeze the remaining lemon half over the mixture. Season fennel herb mixture with Kosher salt and pepper and a drizzle of olive oil and toss to combine.
Serve clams topped with the fennel herb mixture and plenty of toasted French bread rubbed with garlic to sop up the delicious sauce.
Nowhere embodies relaxed Summer glamour quite like the Hamptons. Located on the East End of Long Island, this sophisticated seaside haven is also home to our favorite Summer event, the James Beard Foundation's "Chefs & Champagne." Held on the last Saturday in July, this glamorous Summer soirée takes place under a sprawling white tent beneath cerulean skies, at the scenic Wölffer Estate in the village of Sagaponack.
It combines delicious, seasonally-inspired offerings from over 35 Chefs accompanied by flowing Champagne as well as an array of Wölffer Estate's eponymous wines. It is truly a feast for the senses and this year also featured some very special new faces.
The 2018 "Chefs & Champagne" event marked the first for the foundation's newly appointed CEO, Clare Reichenbach. The charismatic, blonde Brit (pictured below) brings her seasoned experience as executive vice president of strategy for BBC Worldwide and AMC Networks, to the renowned culinary organization, as well as extensive media expertise gained by working with clients including NBC Universal and New York Public Radio.
A self-described "deeply impassioned home cook," Reichenbach rallied the crowd of revelers by announcing the evening's enduring themes of, "good food, for good" and "pleasure with a real purpose." She also added, "we celebrate excellence in food, and we delight in deliciousness." I couldn't agree more!
But perhaps the overarching theme of the evening was the most timely, namely, the equality of women in the culinary arena. Spawned by the #MeToo movement and numerous sexual misconduct allegations in the culinary realm, Reichenbach also cited some sobering statistics, "While half of culinary students are women, they make up less than 20% of Chefs and head cooks."
The evening's ethos of equality was a continuation of May's James Beard FoundationAwards, which challenged the food community to RISE for diversity, culture and inclusion to ensure a seat at the table for everyone.
Which brings me to this year's Honoree. In her announcement, Reichenbach began, "Her passion for food, family and feminism makes her the ideal honoree for this year's event," and she couldn't have been more right! Padma Lakshmi is truly a driving female force in the culinary world. In addition to her titles of food expert, model, actress and best-selling author, she's also the host and executive producer of Bravo's James Beard award winning and Emmy award winning show Top Chef.
I was fortunate to have the opportunity to speak with the luminous Lakshmi about her favorite Summer flavors, passions outside of food and what it means to be honored by the James Beard Foundation before the event got underway:
Q: How have you been enjoying the Hamptons so far?
A: "I just got here today, I've been filming the finale of Top Chef overseas in China. If feels good to be back but I'm a little jet-lagged."
Q: You contributed so much to the food world in such a unique way, what does it mean to be here and be honored by the James Beard Foundation today?
A: "It feels great, it feels so exciting! I've always admired Chefs who were of James Beard caliber, and also cookbooks that were recognized by the James Beard Foundation so to be here as their Honoree is really fantastic and a life bucket list dream come true."
Q: Since we're almost halfway through, what are your favorite flavors of Summer?
A: "It's a little early, but in a few week the corn will start to come in really sweet and ripe. The tomatoes are divine and we have a ton of basil in our garden so instead of always making pesto, we make green curry with it. My most favorite flavors of Summer though are peaches and tomatoes."
Q: As a Sommelier, I have to ask, do you have any favorite wines or cocktails you specifically enjoy in the Summer?
A: I mean, I love really good wine, I love [Chateau] Figeac, I also love Tignanello.
Q: You've inspired so many people to experiment in their own kitchens and think outside the box, are there any spices in particular you think of when it comes to Summer that people should explore?
A: "Here's two Middle Eastern spices, one is Sumac and one is Za'atar powder and I mention those two together because in the Summer you have such beautiful vegetables and it's easy to make a very simple yogurt dip with just yogurt, those two spices and salt and maybe a pinch of cayenne if you like things spicy. It's a great healthy snack for kids and adults and you put it out and it's beautiful. We actually make a ton of it and use it on our baked potatoes as well, instead of sour cream."
Q: You've filmed Top Chef in so many amazing places, if you could pick anywhere to film it next, where would it be?
A: I'd really love to do a finale in Goa. I'd love to be able to bring Top Chef to my home country. I just think Goa would be such a beautiful place, not only because of the Portuguese influence but also the wonderful mix of food and also the natural beauty. You have the beaches, the nightlife and the historical side - it's got a little bit of everything.
Q: What's been your favorite place to film Top Chef so far?
A: Singapore was pretty good, Hawaii was beautiful and I loved filming in New Orleans as well.
Q: What are your greatest passions in life outside of food?
A: My daughter of course, rollerskating, and reading. I love all those things.
Q: What are you reading right now?
A: Actually I'm reading this book by Francine Prose and it's called "What to Read and Why." And it's just a beautiful book of essays and it really reignites your love of classic books. And it's written in such an approachable, down to earth way, it makes you all of a sudden want to go back and read Tolstoy. She's such a great writer.
Q: Do you have a favorite culinary quote or words to live by?
A: Yes, "'Tis an ill cook who cannot lick his own fingers!" It's from Shakespeare's Romeo and Juliet."
Once again, the food at the 2018 Chefs & Champagne event was truly spectacular! As in years past, I have to share my Top 10 Tantalizing Dishes with you - please scroll down for the deliciousness:
1.) Calvisius Tradition Prestige Caviar (White Sturgeon): The silky, slightly saline taste and delicate yet firm texture of this Italian caviar was positively dreamy and the perfect pairing for the Boizel Champagne.
2.) Red Velvet Macaron with Foie Gras Mousse + Aged Balsamic by Chef Adrienne Cheatham of SundayBest Pop-Up Series: The combination of the moderately sweet macaron and silky foie mousse were positively heavenly. The balsamic drizzle and flourish of briny sea salt made the perfect finish!
3.) Tarte Pissaladière (Savory Onion Tart with Anchovies, Niçoise Olives + Arugula) by Chef Georgette Farkas of Rotisserie Georgette in NYC: This classic dish from the South of France was a real treat and the bright arugula provided a fresh pop for the savory, salty olives and anchovies.
4.) Whipped Feta with Watermelon + Pistachio Dukkah by Chef Ayesha Nurdjaja of Shuka Restaurant in NYC: The airy texture of the feta was the perfect counterpoint to the dense chunks of sweet, ripe watermelon. The generous sprinkle of chopped pistachios, seeds and spices added delightful depth and earthiness to the dish as well.
5.) Olive Oil-Poached Chinook Salmon with Charred Leek Emulsion, Jersey Corn Puree, Black Garlic + Corn Cracklings from Chef Matthew Woolf of The Rainbow Room: We were absolutely smitten with the silky texture of the salmon as well as the combination of flavors and textures of the accoutrements!
6.) Foie Gras Torchon with Duck Prosciutto, Local Cherries, Rooftop Honey, Farm Blossom + Seed Cracker from Chef Chris Starkus of Urban Farmer in Denver, CO: As a sweet and salty fan, this was a hands down favorite! It led with the salty tang of the prosciutto and finished with the bright, flavorful sweetness of cherries and honey.
7.) 45-Day Dry Aged Certified Angus Beef Rib-eye with Bone Marrow, Bearnaise Sauce + Tomato Confit from Chef Nicole Gajadhar of Saxon + Parole in NYC: Sheer meaty decadence describes this dish in which revelers were offered a choice of sliced, buttery meat or a giant bone robed in an ample lashing of meat and fat - see photo above for my choice!
8.) Wood-Grilled Oysters with Greenneck Butter + Charred Bread from Chefs Janine Booth + Jeff Mcinnis of Root + Bone in NYC and Stiltsville Fish Bar in Miami Beach, FL: This dynamic duo always amazes and we so enjoyed their flavorful oysters served marinating in the decadent butter with bread for handy sopping.
9.) Sweet Corn Sabayon with Blackberry Reduction + Cornmeal Crumble from Chef Claudia Fleming, Chef + Owner of The North Fork Table + Inn in Southold, NY: This masterful dish featured airy, silky/sweet sabayon as the perfect canvas for the flavorful blackberry and delightful texture of the crumble.
10.) Grilled Oregon Albacore with Lemongrass, Galangal, Chile + Lime from Chef Gregory Gourdet of Departure Restaurant + Lounge in Portland, Oregon: This delightful spice and citrus-infused albacore totally popped and provided the perfect vehicle of deliciousness that was also perfectly seasoned.
And in keeping with "Chefs & Champagne" tradition, towards the end of the evening, all participating Chefs gathered in the field for a group photo. Cheers to the James Beard Foundation on another fabulous evening - we're already looking forward to next year! Also, to view my posts on previous Chefs & Champagne events, please click here.
Father's Day is this weekend and you know what that means. It's time to show Dad just how much you love him and appreciate ALL he's done for you.Yep, no pressure at all.
And if Dad happens to be a wine lover, shopping for a special gift can be extra intimidating - but never fear! I've got some wonderful Father's Day gift ideas for you that I also recently shared on WPTV with one of Palm Beach Counties favorite Dads, John Favole! These selections are guaranteed to cinch you the coveted title of The Favorite Child.
When it comes to shopping for wine, remember to keep it simple. This is not the time to be delving into the climats of Burgundy and paying hundreds of dollars for a bottle of wine.
Instead, stick with familiar grape names and wine regions that are similar to those you know your Dad already enjoys. And if there's one thing children usually know, it's what Dad likes to drink, right? So whether he reaches for Chardonnay, Pinot Noir or something a little stronger, simply spending a few dollars more for a special bottle can sure make Dad's day and make him feel appreciated.
Father's Day Wine Recommendations: These classic bottle are surefire palate pleasers and are also pretty widely available:
1.) The Prisoner Wine Company "The Snitch" Chardonnay, Napa Valley, California ($35): This wine is the latest, limited-edition release from this uber-popular producer. It features Chardonnay blended with a touch of Roussanne for an extra Summery wine with delightfully lively notes of tropical fruit, peach and citrus.
2.) Palmaz Vineyards Amalia Chardonnay, Napa Valley, California ($70): Perfect for the collector, this gorgeous, hand-crafted Napa Valley Chardonnay from the Palmaz family will surely make Dad smile! It's also a fabulous place to visit next time he's traveling out to wine country.
3.) Erath Estate Selection Pinot Noir, Willamette Valley, Oregon ($35): For the Pinot-loving Pop, this wine from one of the Willamette's Valley's most notable producers is a wonderful choice. This Pinot delivers classic notes of cherry, earth and spice crafted solely from estate grown fruit.
4.) Mt. Brave Cabernet Sauvignon Mt. Veeder, Napa Valley, California ($70): If Dad prefers big, bold red wines, this classic Cabernet from renowned winemaker Chris Carpenter is definitely the way to go! Crafted solely from estate, mountain grown fruit, this well-structured Cab features luscious notes of dark fruit, tobacco and spice accompanied by ample, age-worthy tannins.
And if Pop has all the Pinot he can handle at the moment, opt for a wine-related accessory or book instead. Or to zhuzh up a bottle of wine, pair it with one of these vinous essentials:
"The Wine Bible" by Karen MacNeil ($17): This book is a must for anyone interested in learning about wine! The completely revised and updated Second Edition was recently released making it the perfect time to snatch this up for Dad.
"Judgement of Paris" by George Taber ($20): The hardcover edition of this book which depicts the legendary wine tasting that pitted California and French wines against one another is a true classic! And who better to tell the story than Taber who was the only reporter there documenting this monumental event that would change the wine world forever...
The Vinturi Essential Red Wine Aerator ($20): Dad can tame those tannins in his next glass of red wine without having to decant the entire bottle with this handy gadget. It transforms wines from tart and astringent to smooth and supple in seconds!
Riedel Magnum Wine Decanter ($67 - marked down from $80 on Amazon!): Perfect for decanting both full-bodied white AND red wines, this beautiful crystal decanter is as practical as it is beautiful. It's ideal for decanting an entire bottle of wine and will have Dad looking like one sophisticated oenophile when entertaining at home!
Coravin Model One Wine Preservation System ($199): This innovative gadget has revolutionized the way we now enjoy and collect wine. A super thin needle inserted through the cork of any wine bottle allows the user to siphon out a glass of wine without disturbing the wine. It's perfect for keeping tabs on that bottle of Bordeaux you've been aging so no more guessing whether a wine is at its prime or not.
But if Dad's more of a Cocktail Connoisseur, why not surprise him with his own Signature Cocktail? The "Summer Citrus Old Fashioned" is my Summer-infused take on a true classic that is sure to delight him on Father's Day, and quite possibly ALL Summer long.
This delicious cocktail features easy to find ingredients including Bourbon (I like Four Roses Yellow Label Bourbon ($20)), Angostura bitters, sparkling water and oodles of fresh citrus and thyme for garnish. It also calls for lemon thyme simple syrup that is super easy to make (and can conveniently be made a day ahead) that will make you look like a true mixologist!
Please click here to watch the full WPTV segment and simply scroll down for the recipe for the Summer Citrus Old Fashioned. Cheers to all you fabulous Dads out there and I hope you have a very Happy Father's Day!!!
Print Recipe"FATHER'S DAY SUMMER CITRUS OLD FASHIONED"
Author: Stephanie Miskew | The Glamorous Gourmet
Makes: 3-4 drinks
Dad is sure to enjoy this Signature Cocktail on his special day and ALL Summer long!
Ingredients
For Lemon Thyme Simple Syrup:
1 cup sugar
1 cup still water
6-7 sprigs of fresh lemon thyme (if you can't find lemon thyme regular thyme is fine!)
For Cocktail:
1 cup Four Roses Yellow Label Bourbon
2 cups sparkling water
1/4 cup (or to taste) Lemon Thyme Simple Syrup
6-7 dashes Angostura bitters
1 orange, zested into 1" wide x 2-3" long strips for garnish, and then sectioned
1 grapefruit, sectioned
Thyme sprigs for garnish
Cocktail cherries for garnish (optional)
Instructions
To make the lemon thyme simple syrup, add the still water and sugar to a small saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
Once sugar is dissolved, remove pan from heat and add the thyme springs. Let steep for about 1 hour. Remove thyme sprigs from the cooled syrup and discard them. Strain the mixture into an airtight container and refrigerate until ready to use.
To make the cocktail, cut orange and grapefruit sections into bite-sized chunks.
Combine the bourbon, bitters, and lemon thyme simple syrup (to taste) in a pitcher. Adjust flavors to taste and then top with sparkling water just before serving.
Add ice cubes to serving glasses and divide chopped citrus among them. Add an orange twist and a few thyme sprigs to each glass and then pour prepared cocktail over ice and serve immediately!
Pssst. I have a secret to tell you. A secret...de fromage! And if you love cheese as much as I do, I hope you can join me for this special episode of "Wines of the Week" on Facebook LIVE featuring fabulous Cheeses of Europe. Entitled, 'Secrets de Fromage,' this show features an exceptional selection of tantalizing cheeses, as well as a wonderful lineup of wines from around the world to pair with them.
And let's face it, from George and Amal to Beyoncé and Jay-Z, some pairings are truly special. They have a sizzling synergy and are simply greater than the sum of their parts. In this episode, I'm also going to share some tips and tricks to help you create exceptional, 1+1=3 wine and cheese pairings at home. Just be ready for your friends and family to start stopping by on a much more regular basis.
So are you ready to dive in?
Please scroll down for the list of featured wines and cheeses mentioned in this episode, but you simply must watch the video below for ALL the juicy details! Also, as promised, links to all the resources mentioned in the show can be found directly below the list of wines and cheeses.
PAIRING PRINCIPLE #1: Pair Cheeses and Wines of Similar Weight & #2: Pair White Wines with Cheese.
GG SERVING TIP: I also love to serve Brie with Braswell's Red Pepper Jelly ($6.95). This delightfully spicy jelly is positively DELICIOUS and the fat in the cheese keeps its heat in check.
PAIRING PRINCIPLE #3: Pair Sparkling Wine with Rich, Salty Cheeses & #4: Pair Wines and Cheeses with Similar Flavors.
GG SERVING TIP: Due to Comté's delightful flavor profile, I love to serve it with Marcona almonds and dried apricots.
PAIRING PRINCIPLE #5: If it Grows Together, it Goes Together!
GG SERVING TIP: Serve this delectable Italian cheese with a drizzle of balsamic glaze and meaty Castelvetrano olives for maximum deliciousness.
PAIRING PRINCIPLE #6: Pair Red Wines with Hard Cheeses!
GG SERVING TIP: This gorgeous, bright orange hard cheese is complemented by a variety of dried fruit such as apricots, cranberries and figs.
PAIRING PRINCIPLE #7: Pair Cheese and Wine with Opposite Flavors!
GG SERVING TIP: Serve creamy, salty blue cheeses with a generous drizzle of honey for an over the top sweet and salty experience - YUM!
- Learn more about the wine making term, "Sur Lie"
- Click here to go to my Facebook LIVE "Wines of the Week" playlist where you can search for my Italian Wine Month episodes (why can we STILL not share a playlist URL from Facebook, Mark Zuckerbeg?!?)
- Learn more about the wine term "Terroir" I hope you enjoyed this episode of “Wines of the Week” featuring 'Secrets de Fromage' from Cheeses of Europe.
I sure enjoyed sharing these delightful cheeses and wines with you, and I hope you find these pairing principles helpful next time you're entertaining at home. And I'd really love to know what YOUR favorite wine and cheese combinations are so please let me know in the Comments section below.
To view previous episodes of “Wines of the Week,” please click here and enjoy!
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 ~ an $85 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.
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, an $85 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!!!
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.
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.
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 the play button above for ALL the details! All resources mentioned in the show are listed below.
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 can 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 here3.) Mitch Frank's current WineSpectator.com articles4.) Wine Spectator's Wine Ratings Plus app5.) My recent Facebook LIVE show on "Gateway Rosés" in which I elaborate on my own personal history with pink wine.
Sign up to get the latest on sales, new releases and more …
© 2025 The Wine Atelier
