Ketel One, Cured Lemon Brine, Elderflower

Martini Limoun

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

Classy pink party wine. A wonderful mix of grapes that makes a fruity. Pairs well with all kinds of food.

Ensure each component wine (Grenache, Syrah, Mourvèdre, Cinsault, Viognier) is fully fermented, clarified and at cellar temperature (12–14°C). If any component is cloudy, cold stabilize or fine separately before blending.

Prepare components

Using sanitized measuring vessels, pour 45% of your final volume as Grenache, 25% Syrah, 15% Mourvèdre, 10% Cinsault and 5% Viognier into a sanitized 1 L carafe or demijohn. For a single 750 ml bottle, that equates roughly to the bottle proportions listed in the ingredients. Gently mix by filling and returning with a sanitized funnel or by gentle inversion to avoid oxygen pickup.

Measure and combine

Conduct a small tasting (20–50 ml) and adjust blend if needed: increase Cinsault for brighter red fruit, add more Viognier for aromatic lift, or Syrah for color and structure. Make any adjustments in small increments (1–2% of blend) and re-test.

Bench trials and adjustment

Calculate free SO2 target for rosé (commonly 25–35 ppm free SO2 depending on pH). For this home-scale 750 ml blend, add approximately 0.2 tsp of the 10% potassium metabisulfite solution (use a calibrated pipette or scale for accuracy). Stir gently to dissolve and distribute.

Sulfite addition

If the wine is fully dry but you plan to back-sweeten or worry about re-fermentation, add the 0.15 tsp of 10% potassium sorbate solution to prevent fermentation restart. Stir gently. Skip if not adding residual sugar.

Potassium sorbate (optional)

If needed, add the indicated 1 tsp of bentonite slurry (already hydrated) for protein stability and 0.25 tsp of your chosen fining agent to improve clarity. Rack off lees after 24–72 hours and cold stabilize at 0–4°C for several days to remove tartrates. After stabilization, rack again to remove precipitate.

Fining and cold stabilization

If blending/racking resulted in a slight volume loss, top up with 10 ml sterile bottled water or a neutral wine reserve to reach a full 750 ml. Ensure the wine stays sanitary.

Adjust volume and top-up

Sanitize a 750 ml bottle and closure (cork or screwcap). Rack the finished rosé into the bottle using a sanitized funnel or siphon, leaving a short ullage (headspace) appropriate for rosé (about 1–1.5 cm). Seal immediately.

Sanitize and bottle

Chill the bottle to 8–10°C in an ice bucket for 20–30 minutes before serving. Pour into chilled thin-stemmed white wine glasses to showcase the pale pink color and aromatics.

Pair with salads with vinaigrette, grilled seafood, light cheeses (chèvre, fresh goat), charcuterie with mild cured meats, or Mediterranean small plates. The wine’s fresh fruit and floral lift make it versatile with a wide range of foods.

Store any opened bottle sealed and refrigerated; consume within 2–3 days for best freshness (or up to a week with proper SO2 and sealing).

Grenache (old vine) - fermented and assembled

Syrah - fermented and assembled

Mourvèdre - fermented and assembled

Cinsault - fermented and assembled

Viognier (small co-ferment addition) - fermented and assembled

Potassium metabisulfite (stock solution 10% w/v)

Potassium sorbate (stock solution 10% w/v)

Cold stabilizing agent (e.g., bentonite slurry)

Fining agent (e.g., lightly dosed gelatin or pea protein)

Sterile bottling water (for small dilution if needed)

Ice bucket and plenty of ice

Thin-stemmed white wine glasses

Snack pairings (seafood, salads, light cheeses, charcuterie)

Las Jaras old vine rosé 2023

COFFEE

Latte

Cortado

Espresso

Passion Fruit Mojito

sparkling wine, fresh squeeze OJ, strawberry syrup

Otus Mimosa

Make Las Jaras Old Vine Rosé 2023 Recipe in just 1h 30m. Classy pink party wine. A wonderful mix of grapes that makes a fruity. Pairs well with all kinds of food.

Las Jaras Old Vine Rosé 2023 Recipe

Descriptors

Tasting Notes

Food Pairings

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