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RESERVE ROSE WITH CARISSA STANTON

WE'VE TEAMED UP!


We have teamed up with Carissa Stanton to create a healthy summer recipe to pair perfectly with our bright, lively DAOU Reserve Rosé. The DAOU Reserve Rosé is a French style rosé crafted from special Grenache fruit selected by Winemaker Daniel Daou. It is delightfully refreshing, dry and crisp, making it ideal for summer enjoyment.

FEATURING:

MAGNUM RESERVE ROSE

$65 | 1 Bottle, 2019 Reserve Rose, Magnum (1.5L) + $10 flat rate shipping

The 2019 DAOU Reserve Rosé is inspired by the refreshingly dry rosés that are a winemaking staple in southern France.

This delectable rosé delights the senses with a dramatic, fragrant nose of cherry, strawberry, peach, tangerine and vanilla crème brûlée, all underpinned by hints of ginger, cinnamon, almond and hibiscus. A lush, luxuriant and persistent finish is highlighted with cherry, vanilla, nectarine and mandarin orange.

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Carissa is known for her healthy eating and fitness-forward approach to life, and we fell in love with her fun, spunky attitude towards getting it done– the right way. She is the natural choice for producing the ideal food pairing that you can feel good sharing with your loved ones over a glass (or two) of Rosé.


Make sure to follow Carissa for additional recipes throughout the summer

FEATURED RECIPE:

ROSÉ SHRIMP SCAMPI

Ingredients:

  • 1-1 1/2 lb wild caught shrimp, peeled and tails removed
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese, + more to top
  • 5 cloves garlic, minced
  • 2 tbsp cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, juiced (I used 2 because I love lemon. I recommend using 1 then adding more to taste when it’s done)
  • Splash of DAOU Reserve Rosè
  • 1/2 tsp Kosher salt
  • Pinch of red chili flakes
  • Pasta or bread to serve


Instructions:

Heat a large skillet over medium heat. Add the butter, olive oil and garlic. Once it simmers, add in your shrimp in one even layer. Season with salt, pepper and chili flakes.

After about 2 minutes when the shrimp start to turn pink, flip and add the parsley, lemon and rosé. Let it simmer until reduced and shrimp are fully cooked, about 2-3 minutes. Top with parmesan and add in your pasta if you’re serving the scampi with it. Top with more parsley and Parmesan to serve! Makes 3-4 servings.

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