why rosé rocks

That’s right, I said it:

ROSÉ IS NOT SO BASIC

Yes, there are times when I just want a glass of rosé for the sake of having a glass of wine, but it’s really having a heyday because it is so versatile!

it pairs with:

  • grilled fish
  • make that grilled anything: lamb, chicken, artichokes (drooool)
  • oysters
  • beaches (like being on a beach, or looking at a beach-up to you)
  • family reunions
  • girl’s/boy’s night out
  • girl’s/boy’s night in
  • gooey triple cream cheese
  • a hard rich gouda
  • book clubs

bottom line is, whatever your mood, rosé will happily enhance the moment.

Also, I have to highlight this article from Life & Thyme called: A Down and Dirty Guide to Drinking Wine. I’ve been following Ashley Ragovin for a little now and and woman knows her shit. It’s a fabulous read, written with such ease;  a must read for anyone who enjoys wine.

rosé isn't so basic

SPOTLIGHT on TWO

Take the Underwood Canned Rosé in the video. Hello picnics, beach days, cracking one open at the end of the day I can’t get enough (pun intended). This is just what the doctor ordered. It’s juicy and flavorful minus the sweet. It’s laid back and not trying to hard. I also spotted it at Trader Joe’s which is a huge win too. Oh and it’s made with Pinot Noir grapes from Oregon!

Hellooo crowd pleaser, the J. Mourat Rosé hails from France, but the Loire Valley region as opposed to its popular cousin, Côtes de Provence. A beautiful pale pink, this is refreshing and crisp AND a bang for your buck, it’s only $15! Made from Cab Franc, Pinot Noir and Negrette grapes.

…more bottles highlighted next week!

Enjoy your rosé today and all the days.

Cheers!

the history of rosé

Leave it to the Ancient Greeks settled in the Provence region of France to invent rosé. Back in 600 B.C. the aim wasn’t necessarily to create a pink hued drink, but since the skins from the grapes were only in contact with the juice for a short period of time, the wine wasn’t able to develop a rich red color. Instead it was pink! It was probably consumed to help invent the idea of democracy, cartography, modern philosophy and most importantly the Olympics. Just conjecture, but add rosé to the list of “Things Invented by the Greeks that we Still use Today“.

Not mentioned in my video (only so much you can say in 60 seconds…

When the power shifted in the South of France, new wine making techniques were introduced and rosé wine was no longer in vogue (gasp!). It wasn’t until the 1800’s when the English caught wind of pink hued wines from Bordeaux, aka “clairet”, that rosé was back in the game. The Brits soon blew this off, however, and the trend quickly shifted. Bordeaux began exporting its bold Merlot/Cab Sauv blends which are still popular today.

rosé and the history

Back to rosé…

Flash forward to the 1970’s when Bob Trinchero, of Sutter Home Wine in Napa, accidentally created an American rosé. This “blush wine” was a result of using Zinfandel grapes (red grapes) to make a “white wine”. Say whattt?? As I mentioned in the video, the 1970’s saw a demand for white wine that exceeded red, and winemakers didn’t have the white varietals to cover their asses. Sooooo, they tried to pull as fast one. A fast one that left us seeing pink again! Thanks Bob. Although, with the “blush wines” of the 1970’s and 80’s they weren’t dry. Once this fad was over, blush wine’s sweetness and deep pink color left American’s with a bad taste in their mouth (literally). Pink wine was again given the axe (weep).

HOWEVER…

Thanks to crafty and badass winemakers, rosé is here to stay (quote me!!). They’ve brought back techniques aimed to deliver a dry, refreshing and accessible wine fit for everyone-of legal drinking age– (aka saving my ass if I do in fact get quoted). So, I’m calling it: Rosé is here to STAY! Vive la ROSÉ! (but really I just won’t let rosé’s popularity die…me, just me!) Ok maybe with the help of my good friends and The Fat Jew we won’t let this beautiful beverage see a dip in popularity.

Until next week, sip some of the good stuff!

CHEERS!

cheers to you!

a heartfelt thank you to YOU!

I started this blog almost a year ago as a place to share my insight on all things food/acting. And while it’s morphed into more than that, hello wine videos, I wouldn’t have been able to grow without your feedback and support.

Now that the layout is set, I am exciting to bring even more content- like how to do different neighborhoods 3 ways (solo, girls day, date), where I’m craving to eat (LA/Chicago/London/plus more cities included), and fun collaborations with different actors/bloggers/creators!

So since I can’t make everyone an aperol spritz to celebrate, I figured I’d give you my recipe so you can make one yourself. It’s easy AF and extremely refreshing. You may or may not be transported to the South of France/Italy while drinking.

Cheers friends!

APEROL SPRITZ (makes one)

-3oz bubbles

-2oz aperol

-splash chilled sparkling water

-orange slice to garnish

Fill glass of choice- I usually use a wine glass- with ice. Combine all listed ingredients and stir. Another option is to fill a pitcher with one bottle of bubbly and add approximately 16 oz of aperol. Then just pour mixture into a glass with ice and serve. Super easy for parties! Sip and enjoy. 

 

As always, if there are certain topics you want me to cover, comment and I will make a post!

xxNP

 

april showers bring…

|MAY FLOWERS|

And what better flower to talk about than ROSÉ?!

Sooooo check back every Wednesday throughout the month of May for a different video and post regarding rosé. Props if you drink a glass while watching…

Speaking of blossoms, today is the official launch of my new blog layout!

**pours an extra big, chilled glass of rosé**

Now I am by no means a tech person, so this redesign has been a labor of love + procrastination + watching YouTube videos + getting crafty. But it’s safe to say I am happy with the new layout! I also switched my main domain to irishfrecklegirl.com in lieu of actresswithanappetite.com. Although the latter still works (and I’ll keep it until the end of time) I wanted the blog feel more me. And the truth is, people know me as “irishfrecklegirl”, so why confuse the world with two identities? My aim is to fuse both: keep the food + wine content, while also incorporating more travel, art and writing.

Here’s to the process of change: without the rain, there are no flowers (or wine for that matter).

Cheers!

 

whiskey wednesday: irish coffee

It’s almost the DAY!!! And there’s truly no better way to kick off your weekend/Friday/St. Patrick’s Day than with an Irish Coffee.

So maybe lose the booze before work…save it for 5PM and you need a pick me up…but if you’re lucky and have the day to celebrate here’s how you should make yours:

IRISH COFFEE (Serves 1)

4-5oz brewed hot coffee

1-2oz Irish Whiskey

dash of sugar

splash Bailey’s (optional)

1oz whipping cream

splash of maple syrup (more if you wanted sweeter whipped cream)

Place 2 metal bartending tins in your freezer (this can be omitted if not adding whipped cream). Brew your coffee any which way you please. Add coffee to a mug and sprinkle a dash of sugar. Pour 1-2 oz of your Irish Whiskey and stir. If you’re adding Bailey’s, do so now. In the meantime, take 2 bartender tins and pour your whipping cream and maple syrup in, toss in a protein mixer, close tins and shake shake shake. Top fresh whip cream onto coffee. ENJOY! (do a jig!)

PS if you want to add DONUTS to the equation, use this recipe!

PPS definitely add the donuts

PPS that is all!