Four delicious ways to drink rosé this season

Not just for summer, rosé is an all-season tipple and here's how to enjoy it in these colder months.

It's time to break out the rosé folks! I know what you're thinking but hear me out: rosé is an all-season drink. Just because the temperatures have dropped doesn't mean that you have to pack away all your pink-hued drinks until May 2023. You may not want to sit out your back garden with a crisp glass of the pink stuff right now, but we've rounded up some delicious ways for you to enjoy your favourite rosé this season thanks to Villa Maria Blush Sauvignon. 

Speaking about this delicious wine, Sarah Szegota, head of marketing at Villa Maria, says that it seems like everyone wants to drink pink right now.

“Instagram feeds and social occasions are dominated by the fun-factor that pale rosés and pink spirits offer, and data highlights this rapid growth in rosé. Yet despite all the noise, growth and ‘grams’, the rosé category remains dwarfed by sauvignon blanc. Villa Maria Sauvignon Blush gives you the best of both," Szegota explains. 

“We’ve taken the cool, fresh, leap from our world-renowned sauvignon blanc and added a splash of merlot to make a wine with a delicate pink hue, bursting with fresh flavours of passionfruit and cranberry.”

In the mood for some rosé? We have some delicious recommendations below for you to enjoy. 

Winter sangria

Whether you prefer a white or red version, we imagine that sangria conjures up visions of hot summer evenings spent dining al fresco at the Spanish seaside but we think this rosé-based option will sway you towards a lighter, seasonal variation. This winter sangria is a bit of a halfway point between mulled wine and a traditional sangria, so feel free to serve it warm - sans ice - if you'd prefer.

You need:

• 200g sugar 
• 200ml water
• 3 oranges
• 500g cranberries
• 2 cinnamon sticks
• 1 vanilla pod, halved 
• 1 small sprig rosemary
• 1 bottle Villa Maria Blush Sauvignon
• 200ml apple juice
• 150ml Grand Marnier or Cointreau
• Ice

What you do:

Add the sugar, water, juice and zest of one orange, 300g cranberries, cinnamon, vanilla and rosemary to a a pot over a medium heat. Bring to a boil, leave to cook for about five minutes, then strain the bright red syrup into a bowl. Leave to chill and discard the solids. Slice the remaining oranges then add them to a large jug with the remaining cranberries, wine, apple juice, Grand Marnier or Cointreau, and ice, then stir well. Leave in the fridge to cool - and for the flavours to get to know each other - for about two hours before serving. If you'd prefer a lighter version, add in some cranberry juice; if you find this recipe too sweet, you can omit the apple juice or use only half of the cranberry syrup. To serve, divide between 4-6 glasses, making sure to include some fruit. For a really classy touch, roll the rim of your serving glasses in cinnamon sugar before filling with the cocktail, then finish with a slice of dried orange or lemon.

Rosé poached pears

Poached pears are a classic dessert for a reason - they're easy to prepare and will always win over a crowd. Most recipes call for red wine, which results in beautifully dyed fruit, or a crisp white wine for a lighter version but rosé would work wonderfully and, if you're lucky, you might just end up with pretty pink tint to your cooked fruit. 

You need:

• 1 orange
• 1 bottle Villa Maria Blush Sauvignon
• 1 vanilla pod, halved
• 250g caster sugar
• 1 cinammon stick 
• Sprig of rosemary or thyme
• 4 pears

What to do:

Cut the peel from the orange and add to a pot with the wine, vanilla, sugar, cinnamon, herbs and a splash of water. Peel, core and half the pears then add to the pot. Bring to a simmer over a low to medium heat, then poach for about 25 minutes, turning occasionally, until the pears are tender. Remove the fruit from the liquid and allow to cool. Crank up the heat and reduce the poaching liquid to a syrup to serve with the pears. This will serve four - we recommend serving these pears with some crème fraîche and roasted pistachios.

Oysters with rosé mignonette

The saying goes that oysters are best enjoyed during months containing an R (September until April), so now is the ideal time to indulge. This old saying refers to cold waters helping to produce better oysters, so enjoying them raw and dressed is the way to go. While a shake of Tabasco and a squeeze of lemon would be delicious, a classic mignonette is the perfect dressing for a freshly shucked oyster. Traditionally made with vinegar, this version combines delicious rosé with traditional flavours for perfect balance.

You need:

• 200ml Villa Maria Blush Sauvignon
• 2-3 shallots, depending on size, peeled and finely diced 
• 2 tbsp vinegar, white wine or cider would work well
• Half tsp freshly ground black pepper
• 24 oysters
• Lemon wedges, to serve

What you do:

Stir together the wine, shallots, vinegar and pepper. If necessary, add a little more vinegar. If your oysters aren't shucked, open and shuck them now, then place on a big plate or serving dish full of ice. Pour the dressing into a serving bowl then serve alongside the oysters and some lemon wedges, allowing your guests to add as much or as little as they like. 

Pour yourself the perfect glass

As far as wine pairings go, Villa Maria Blush Sauvignon is a great partner for plenty of dishes, thanks to its combination of merlot and sauvignon blanc grapes. For a quick midweek meal, this maple-glazed salmon is a perfect accompaniment to your chilled glass of rosé, while this venison with stroganoff sauce is ideal for a more substantial meal. If you're in the mood for dessert, some white chocolate cupcakes would be a delicious treat or simply opt for a cheeseboard of brie, camembert and goat's cheese with a berry-based compote. 

Is it rosé? Is is sauvignon blanc? Get the best of both worlds with Villa Maria's newest wine, Blush Sauvignon. Straight from the grassy surrounds of New Zealand, Villa Maria's newest wine has landed in Ireland via Wines of the World. Priced at €14 (RRP), Blush Sauvignon is made with 90 per cent sauvignon blanc and ten per cent merlot, resulting in a beautifully pale pink wine. 

Brought to you in association with Villa Maria Blush Sauvignon.For more information, click here.