With the festive season upon us, Giesen has a bottle of something for everyone at the dinner table. These two standout wines are sure to get the party started.
Evoking childhood memories of sun-kissed strawberries smothered in whipped cream, Giesen Rosé is surprisingly diverse – to be served either with summer fare or as a refreshing cocktail.
A beautiful full-flavoured wine with great texture leading into a satisfying finish, the grapes are picked early in the harvest to retain its bright acidity and fruity aromas.
This summer, Giesen Rosé works in perfect partnership with summer salads, quiches, and antipasto platters, or as the main ingredient for a fun, frozen cocktail.
GEMSTONE RIESLING BY GIESEN
The newly launched Gemstone Riesling is another Giesen wine to join you at the table this summer. With just a hint of sweetness and a whiff of smokiness, the Gemstone strikes the perfect balance with notes of luscious citrus blossom and white florals.
This vintage harks from the Giesen-owned Eden Valley Vineyard in the lower Waihopai Valley, where a portion of the blend is fermented and matured in granite tanks. Made from volcanic rock, the granite is what gives this limited release its distinctive quality.
A perfect match with Vietnamese spring rolls, or anything that contains zesty, spicy flavours, the Gemstone is the Riesling to try this summer.
‘BACKYARDS & RHUBARBS’ GIESEN ‘FROSÉ’ COCKTAIL
For cocktail fans, nothing goes past this fresh ’n’ fruity concoction to while away the summer days and nights. Pairing Giesen Rosé with a few choice summer fruits and berries, all you need is an ice tray and a blender to get the show on the road.
350ml-750ml (1 bottle) of Giesen Rosé wine
3 parts vodka (can be swapped out with flavoured vodka, rum or gin)
2 parts lime juice
1 part Barker’s Squeezed Rhubarb, Raspberry & Rosehip fruit syrup
1. Pour the Giesen Rosé wine into large ice cube trays or large snaplock bag rested in a bowl.
2. Pop in the freezer overnight or for 8-24 hours. Because of the alcohol content, it will take 12-24 hours to fully freeze the wine.
1. Put vodka, lime juice and syrup into a clean jar and stir.
2. Take the frozen Giesen Rosé out of the freezer and remove ice cubes from the ice tray.
3. Blend the Giesen Rosé until it’s a nice slushie consistency.
4. Add to the jar with other ingredients.
5. Put a lid on the jar and shake to mix ingredients.
6. Remove the lid and pour into a wine or cocktail glass, and garnish with fresh raspberries and a sprig of mint.
Recipe courtesy of Charles Gillet, cocktail extraordinaire at the Poplar Social Club.