Mirabeau – Rose Recipe

Chill the bottle

Ensure the Mirabeau Rosé has been chilled to 8–10°C (46–50°F). If it is not chilled, place the bottle in an ice bucket with ice and cold water for 15–20 minutes or in the refrigerator for 2–3 hours prior to serving.

Prepare the glass

Chill a white wine glass by placing it briefly in the freezer (5–10 minutes) or rinsing with ice water and shaking out excess. A chilled glass keeps the rosé at the ideal temperature longer.

Open and pour

Using a wine opener, remove the capsule and cork with care. Hold the bottle at its base and pour a standard tasting/service pour of 5–6 oz (150–180 ml) into the chilled white wine glass. Pour slowly to avoid splashing and to retain the wine’s aromas.

Optional spritz

If serving as a light spritz, add 1–2 tablespoons (15–30 ml) of chilled sparkling water to the poured glass and stir gently once with a bar spoon to combine.

Lemon twist: Cut a thin strip of lemon peel and twist it over the glass briefly to express oils, then drop or hook it on the rim. Lemon will add a subtle citrus brightness that complements the rosé’s fruit notes.

Herb: Gently slap a small rosemary sprig between your palms to release aromatics and place it in the glass or rest it on the rim for a fragrant herbaceous lift.

Frozen fruit: Add 2–4 frozen grapes or raspberries to the glass to chill the wine without diluting it; they also make an attractive presentation.

Use tongs or a small spoon to place garnishes to keep presentation clean. Set the bottle on a wine coaster or in a chilled bucket if leaving it on the table for a longer service so it remains at serving temperature.