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Tanzanite Brut Rosé

Farm: Tanzanite

Made personally by award-winning Melanie vd Merwe. Classic MCC blend with a kiss of Shiraz.

Availability: Out of stock
Style: Bubbly
Varietal: Mcc
Country: South Africa | Western Cape
750ml ABV. 12.5%

Hand-picked Chardonnay, Pinot Noir and a touch of Shiraz (2%) went into making this magnificent wine, which was left on the lees for 30 months in the bottle. It begins with a sumptuous and luminous pink appearance, leading into delicate red-fruit aromas, then raspberries and cream on the palate. The structure is suave and robust and is perfectly matched with roasted white meat, game, tapas, ham and smoked salmon.

This fantastic desert recipe comes to you from Tanzanite Wine’s winemaker and owner Melanie van der Merwe. It’s straight from the van der Merwe’s own kitchen, simple to make and a real treat. It’s cooked in Tanzanite Brut Rosé and the combination of flavours are perfectly balanced and connected. We love: the crispiness of the bubbly and the sweetness compliment each other brilliantly. And you can’t get better than the winemakers own recipe! Alternative pairing: This is built for the Tanzanite, but it does work well also with Amani Poppy Blush.   Tanzanite Brut Rosé MCC Rosé Poached Pears with Walnut Mascarpone.     Ingredients 1 Vanilla Pod 4 Pears, peeled 125g sugar Dash of lemon juice 2 glasses Tanzanite Rosé for the pudding (and 2 for the cook!) 200g peeled Pecan Nuts 255g Mascarpone   Method Preheat the oven to 220ºC. Cut down the length of the vanilla pod and remove... Get the recipe here
Here’s a delicious and simple seafood recipe that pairs well with rosé wines. The Laietà Brut Nature Gran Reserva Rosé cava from Barcelona, Spain was the inspiration in this case, however you can pair it with virtually any Rosé (just not too sweet). The Laietà cava hails from Spain’s smallest D.O, Alella, in between Barcelona and the Mediterranean Sea. With views from the vineyard of both the city and the sea, a scrumptious seafood pairing is simply perfect for this wine. We love: How this dish can be made “posh: with fancy stock and ingredients, or done quickly and cheaply too if in a rush. The crisp acidity of the Mouverdre blush cava really cuts and compliments the richness of the bisque, with the seafood making this an authentic pairing. Alternative pairing: Any dry rosé will work well here, but we particularly recommend Tanzanite Brut Rosé MCC and Nelson’s Pinotage... Get the recipe here