What do you get when you combine 3 rising stars of Victorian wine, a couple of tonne of grapes and a good cause? Mosé Rosé is what you get.
Made by Chris Catlow (Sentio, Beechworth), Pete Graham (Domenica, Beechworth) and Rowly Milhinch (Scion, Rutherglen), this is the third release of Mosé Rosé, a Sangiovese-dominant rosé from North-East Victoria. The Rosé was created to raise funds for the Movember Foundation, who are the famous men’s health charity that urge men to grow a Mo to raise money for their causes. Movember is entertaining as we watch men grow (often questionable) facial hair and awesome as an important cause is supported.
As for the Rosé, we are sure you’ll love it us much for the taste as for the cause - there is nettle and pith on the nose along with lots of strawberry.
The palate is super dry, with good acid and a little bit of grip.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...