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Team Smidge
1 February 2024 | Team Smidge

Rosé Over Roses for Valentines Day with a Perfectly Paired Dish for Someone Special

This Valentine's Day, we're having some fun and offering a twist on the traditional. Forget the fleeting beauty of a dozen roses. Why not charm someone special with a dozen rosés instead? 

Imagine gifting 3, 6 or even a dozen bottles of our finest rosé, each a testament to the care and craft we pour into our vines. These bottles aren't just wine; they're stories of sun-drenched days, cool evening breezes, and the rich terroir of our land. 

Offering a bouquet of rosé is inviting your special someone to share a story sip by sip. It's a heartfelt way to mark the day promising shared moments and cherished memories.

The Perfect Pair

Our rosé isn't just a drink; it's a companion to good food and great company. It's got the versatility to sidle up next to a refined dish like beef carpaccio, with its rich, velvety textures meeting the crisp, refreshing notes of our wine. Or, if you're feeling adventurous, introduce it to the bold, tangy flavours of pickled octopus – it's a pairing that speaks to the heart of our culinary culture, where the ocean meets the vine.

Recipe: Beef Carpaccio

Here's a simple yet delicious beef carpaccio that'll pair beautifully with your Valentine's rosé.
- 300g premium beef fillet
- A drizzle of McLaren Vale extra virgin olive oil
- A pinch of sea salt and cracked black pepper
- A handful of fresh rocket (or Lincoln weed / wild Australian rocket that grows in many vineyards in McLaren Vale)
- Parmesan shavings, as generous as you like
- A dash of lemon juice, for that zest
- Capers, to taste.

1. First wrap the beef in Glad/Cling Wrap and chill in the freezer for about 20 minutes to an hour. Once it is a firm texture it will make slicing easier.
2. Thinly slice the beef across the grain. Lay the slices out on a plate, cover with Glad/Cling Wrap, and give them a gentle press with a rolling pin or the bottom of a pan to get them tissue paper thin.
3. Arrange the beef on your serving dish. Now, drizzle with olive oil and season with salt and pepper to taste.
4. Toss the rocket with a bit of olive oil and lemon juice, then scatter over the beef. Add Parmesan shavings and capers to round it all off with some freshly cracked pepper.
5. Serve with a chilled glass of rosé and watch the magic happen.


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