vodka, cherry blossom, yuzu, pine, aperitif wine, fennel pollen, vegan foam, perrier sparkling, edible rain cloud. Honoring the clouds and rainforest climate that brings with it Vancouver’s unique beauty.

RAINCOUVER COCKTAIL

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

Amphora Sin Filtros penedes, spain grenache blanc valencia, spain

Fill the wine bucket or a large container with ice and enough water to reach roughly halfway up the bottle. Let the bottle chill in the ice bath for 20–30 minutes, or until the liquid registers about 45–50°F (7–10°C) if you have a thermometer.

Prepare ice bath

Place flutes or tulip glasses in the refrigerator for 10–15 minutes or set them in the freezer for 5–7 minutes just before service. Chilled glassware helps retain the wine’s effervescence.

Chill glassware

Confirm the bottle is Raventós de Nit Sparkling Rosé (amphora, sin filtros, Penedès/Grenache Blanc from Valencia) and note the closure type. If the bottle has sediment or an amphora character, handle gently.

Inspect the bottle

Remove foil and secure the cork or cap with a towel. Hold the bottle at a 45° angle pointing away from people. For a corked bottle: twist the bottle (not the cork) slowly while holding the cork, letting the pressure gently ease it out with a soft sigh. For a crown-capped bottle: use a bottle opener and remove the cap, then wipe the lip with a clean cloth.

Open the bottle safely

If you want to showcase the amphora, unfiltered character but minimize sediment in glasses, pour the first 1–2 ounces into a small glass (the 'sacrificial pour') to clear any loose sediment, then slowly pour into serving glasses. Alternatively, pour gently from a height of 1–2 inches into the glass to preserve bubbles and avoid disturbing sediment.

Optional gentle decant (amphora/ungfiltered style)

Hold the glass at a slight angle and pour the wine slowly to preserve mousse and aromatic lift. Aim for 4–5 ounces (120–150 ml) per flute to allow room for aromas. If serving a small spritz variation, pour 3.5–4 ounces (105–120 ml) of wine and top with 0.25 cups (60 ml) chilled still water in a white wine glass, then stir gently once.

Pouring technique

If desired, add a thin lemon twist over the glass to release citrus oils or drop a halved fresh strawberry into the flute for a visual accent that complements the rosé fruit notes.

Garnish (optional)

Suggest to guests that they note the wine’s texture from amphora aging, delicate red fruit and citrus aromatics from Grenache, bright acidity, and fine persistent bubbles. Recommend pairing with light tapas, seafood, cured ham, or soft cheeses.

Tasting notes to share

If there is leftover wine, reseal with a sparkling wine stopper and store upright in the refrigerator. Consume within 2–3 days for best effervescence and flavor; amphora-influenced wines may change more rapidly once opened.

Resealing and storage

Empty the ice bath, rinse glasses with warm water and mild detergent, and allow to air dry or towel-dry carefully to avoid marks. Return tools to storage.

Clean up

Raventós de Nit Sparkling Rosé

Chilled still water (optional, for guests who want a spritz)

Ice (for chilling only)

Lemon twist or fresh strawberry (garnish, optional)

Champagne flutes or tulip glasses

Wine bucket or ice bath

Tongs or scoop

Wine opener (if bottle has cork) or bottle opener (if crown-capped)

Raventos De Nit Sparkling Rose

Holidaily Brewing favorite blonde ale golden, colorado, 5% abv

DRAFT BEER

hibiscus, coconut cream, rose, vanilla-cinnamon honey, aquafaba

Pillow Talk (zero proof)

matcha, coconut, lemon, vanilla agave, basil

Matcha Fizz (zero proof)

Espresso Martini

house-made vegan sour cream, petite herbs

Sweet Potato Fries

Make Raventos De Nit Sparkling Rose Recipe in just 40m. Amphora Sin Filtros penedes, spain grenache blanc valencia, spain

Raventos De Nit Sparkling Rose Recipe

Descriptors

Tasting Notes

Food Pairings

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