Name: The Loudoun Kitchen & Bars Jean-Luc Colombo / Rose Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bottle Jean‑Luc Colombo Rosé bottle (chilled); 1 to taste Ice bucket with ice; 0.5 cup Fresh peach slices; 2 sprigs Fresh fennel fronds; 2 twists Thin lemon or grapefruit twist; 1 cup Ice (for serving pitcher or glasses); 4 pieces Stemmed wine glasses (preferably chilled); 4 oz Soft goat cheese; 24 pieces Crostini or thin crackers; 4 oz Prosciutto (thinly sliced); 1 cup Fresh figs or halved grapes

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The nose is floral, accented by aromas of fresh peaches and fennel. A soft and balanced mouthfeel, with a crisp citrus note on the dry finish.

Place the Jean‑Luc Colombo Rosé in an ice bucket filled with ice and chilled water (or place in refrigerator) and chill to serving temperature of about 8–10°C (46–50°F). This usually takes 20–30 minutes in an ice bucket or 2–3 hours in a refrigerator.

Chill bottle

Chill stemmed wine glasses by placing them in the refrigerator for 15–20 minutes or by filling with ice water for 2–3 minutes, then emptying and drying before pouring.

Peach slices: wash and thinly slice ripe peach. Reserve about 1/2 cup of slices. These accent the wine's fresh peach aroma; do not overpower the glass—one thin slice per glass is sufficient.

Fennel fronds: pick 2 small sprigs of fresh fennel frond. Rinse and gently pat dry. Use one small sprig per 2 glasses as a visual and subtle aromatic accent to highlight the wine's fennel notes.

Citrus twist: cut thin lemon or pink grapefruit twists. Express the essential oils over the glass by gently twisting the peel above the rim, then either discard or rest the twist on the rim to bring forward the crisp citrus finish.

Open the chilled bottle just before serving. Pour slowly into the chilled stemmed glasses, filling to about one‑third full (approximately 4–5 oz / 120–150 ml) to allow room for aromas to collect.

If using garnishes: float one thin peach slice in the center of each glass or rest it on the rim. Add a small fennel frond next to the slice or rested on the rim. For a citrus lift, quickly twist a lemon or grapefruit peel over each glass to release oils, then rest the twist on the rim or discard according to preference.

Taste guidance: sniff first to identify floral top notes, then take a small sip to appreciate the soft, balanced mouthfeel and midpalate notes of peach and fennel. Note the crisp citrus sensation on the dry finish. Allow the wine to warm slightly in the glass (a few minutes) to reveal more aromatics.

Assemble bites: place soft goat cheese on crostini or crackers, top with a small piece of prosciutto and a halved fig or grape. These light bites complement the rosé's fruit and acidity without masking its delicate floral and fennel notes.

Arrange the bites on a small platter and serve alongside the glasses of rosé. Encourage guests to alternate sips and bites to experience how the wine's citrus finish cleanses the palate between bites.

Jean‑Luc Colombo Rosé bottle (chilled)

Ice bucket with ice

Fresh peach slices

Fresh fennel fronds

Thin lemon or grapefruit twist

Ice (for serving pitcher or glasses)

Stemmed wine glasses (preferably chilled)

Soft goat cheese

Crostini or thin crackers

Prosciutto (thinly sliced)

Fresh figs or halved grapes

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Make Jean-Luc Colombo / Rose Recipe in just 30m. The nose is floral, accented by aromas of fresh peaches and fennel. A soft and balanced mouthfeel, with a crisp citrus note on the dry finish.

Jean-luc Colombo / Rose Recipe

Descriptors

Tasting Notes

Food Pairings

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