Name: C Food & Moods WINE ART ESTATE TECHNI ALIPIAS ROSE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bottle WINE ART Estate Techni Alipias Rosé (blend); 4 units Serving glasses (appropriate for rosé); 0.5 cups Chilled water (for glass rinsing or palate cleansing); 200 grams Light appetizers (cheese, olives, charcuterie, fresh fruit); 4 cubes Ice (if preferred slightly chilled)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Cabernet Sauvignon, Merlot, Nebbiolo, Sangioveze & Syrah I PGI Drama

Place the bottle in a refrigerator for 2–3 hours or an ice bucket with equal parts ice and water for 20–30 minutes until the wine reaches 8–12°C (46–54°F), the recommended serving range for a dry rosé blend.

Chill the bottle

Choose stemmed white/rosé glasses to concentrate aroma while keeping the wine cool. Ensure glasses are clean and free of detergent residue.

Select glassware

If you prefer a very cold rosé, add one ice cube to the glass just before pouring. This will slightly dilute and cool the wine; not recommended for tasting.

Optional ice note

Rinse glasses quickly with chilled water if desired, then discard the water. This helps maintain temperature without diluting the wine.

Open the bottle by removing the foil and extracting the cork gently with a corkscrew. Wipe the bottle lip with a clean cloth to remove any cork particles.

Pour about 120–150 ml (4–5 fl oz) per glass, filling to the widest point of the bowl so the aromas can develop. For a tasting pour use 60–90 ml (2–3 fl oz).

Serve with light appetizers such as soft cheeses, prosciutto, marinated olives, crusty bread or fresh stone fruits to complement the blend of Cabernet Sauvignon, Merlot, Nebbiolo, Sangiovese and Syrah.

Observe the color: the blend of varietals typically produces a pale to medium salmon pink. Swirl gently to release aromas.

Smell: expect red-fruit notes (strawberry, cherry), floral hints and a subtle spicy/earthy background from Nebbiolo and Sangiovese; Syrah and Cabernet may contribute pepper and structure.

Taste: take a small sip, let it coat the palate. Note acidity level, fruit intensity, and finish. Rosés from these grapes often have bright acidity, medium body and a dry, savory finish.

If you open more than one bottle, re-cork and refrigerate. Consume opened bottle within 2–3 days for best freshness; use a vacuum stopper if available to slow oxidation.

WINE ART Estate Techni Alipias Rosé (blend)

Serving glasses (appropriate for rosé)

Chilled water (for glass rinsing or palate cleansing)

Light appetizers (cheese, olives, charcuterie, fresh fruit)

Ice (if preferred slightly chilled)

WINE ART ESTATE TECHNI ALIPIAS ROSE

Make WINE ART ESTATE TECHNI ALIPIAS ROSE Recipe in just 30m. Cabernet Sauvignon, Merlot, Nebbiolo, Sangioveze & Syrah I PGI Drama

WINE ART ESTATE TECHNI ALIPIAS ROSE

Descriptors

Tasting Notes

Food Pairings

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