Rosa & Dito Rosado 2019
- Fresh, juicy
Have you ever run through a strawberry field holding hands with the one you love, a fresh sea breeze flowing through your hair and the sun glowing on your face? Yeah me neither, but I imagine it would feel something like this rosé. It’s juicier than a Biggie Smalls album, packed with red berries and fresh citrus, and just screams for a day on the beach. – Jackson, Wine Dealer
This absurdly slurpable rosé will have you wishing you lived in the never-ending summer of the equator. More of an accompaniment to the fun than an attention-grabbing stage-hog, this is the ideal wine for cracking out on a whim whenever a mate drops by unannounced. The effect is clear. Pouring out a few glasses of this says “let’s forget about life for a moment, and give our undivided attention to enjoying the moment and the company of good friends”. And if that doesn’t sound like its own breed of magic, I don’t know what does.
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
- 100% Bobal
- Serving Temp.
Hola! Spain, you big party animal, you. Spain is the third largest wine producer in the world. Spain is home to some of the most widely enjoyed grape varieties such as Tempranillo, Albarino, Garnacha, Verdejo and Monastrell. The wines are more affordable and they pair perfectly with Mexican food. So delicious foody wines at a good price? That sounds pretty good to us.
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.