Eden Hensley
 
March 11, 2015 | cultivar news, food and wine pairings, rose, wine | Eden Hensley

New Release: 2014 Cultivar Napa Valley Rose

Nothing says Spring more than a Rose inspired by the Rivera. And we’re excited to announce our latest 2014 Cultivar Napa Valley Rose release, perfect to enjoy by itself, as a start to your springtime gatherings, or as the star of light meals.

2014 Cultivar Napa Valley Rose

Tasting Notes

For our 2014 release, we blended Pinot Noir, Syrah, Grenache, with a splash of Sauvignon Blanc. Its pale pink, copper color catches your eye. Strawberry and cranberry aromas with hints of floral notes entice your nose. Then once you sip, tantalize your palate with cranberry and tart cherry fruit with spice and floral notes. Enjoy this bright and refreshing wine chilled.

Bottles are $17 / $14.45 Wine Club and Cases are $173 / $163 Wine Club. With only 229 cases produced, we expect to once again sell out of this popular wine. So stock up now!

2014 Cultivar Napa Valley Rose

Order before March 28th to have for Passover or Easter

If you’re planning on serving Cultivar Wine for your Passover or Easter gatherings, be sure to get your orders in before Sunday, March 28th, weather permitting.

Pair 2014 Napa Valley Rose with Crudites and Proscuitto

Pairing the 2014 Napa Valley Rose

The secret to pairing a Rose is knowing how sweet it is. Unlike our 2013, which had a sweet finish, our 2014 release has a tart, dry, mineral finish. Here are three tips that will have your tastebuds singing.

  1. Look for dishes with ingredients complimentary to the aromas you’re smelling and the notes you’re tasting in the wine. For our 2014, think of dishes with cranberry, strawberry, and cherry. Turkey with cranberry relish on ciabatta. A spinach and strawberry salad.
  2. Bring out the fruit with mild goat cheeses. To extend the cranberry and strawberry aromas you inhale with our 2014 Rose, choose a creamy goat cheese that softens the dry, mineral finish and amplifies the fruit.
  3. Turn up the heat. When enjoying spicy Indian or Thai dishes a wine lower in alcohol is the beverage to reach for.

Here’s how two Bay Area chefs paired our 2014 Cultivar Napa Valley Rose.

 

From Chef Jeffrey Jake of Silverado Resort and Spa

Chef Jake of Silverado Resort and Spa showcased the flexibility of our 2014 Rose, pairing it with a cornucopia of fresh local vegetables, prosciutto, and a variety of spreads: Black Garlic, Olive Tapenade, Salmon Rillettes, Aioli, and Roasted Pepper.

Pair 2014 Napa Valley Rose with Salmon Rillettes Black Garlic Spread

Impress your family and guests with your own Salmon Rillettes with this recipe from Anna Zepaltas inspired by a dish at Thomas Keller’s Bouchon bistro.

From Chef Adam Rosenblum of Causwells

Chef Rosenblum of Causwells took toast, topped it with an herbed goat cheese spread and slice of radish.

Pair 2014 Napa Valley Rose with Radish Toast

If you want to enjoy this pairing yourself, try this radish, green onion, and herbed goat cheese spread recipe from Whole Foods Coop.

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