3 Things To Do With Rosé Wine Other Than Drinking It

 If you’re a rosé all day type of person, you’ll know that this blushy wine is everything anyone could ever want in a summer drink: clean, crisp and cold, with just enough alcohol to get you slightly tipsy. If you’re asking yourself what other great things you can do with this sweet pink elixir of joy, we’ve got you covered.

Here are 3 rosé creations to give your fave wine all the attention deserves.

Rosé Wine Gummy Bears

There’s no need to use an expensive rosé for these cute little gummy bears. Just use your favorite or whatever catches your eye from the shelf. 

Ingredients

  • 1 cup (250 ml) rosé wine
  • 1/2 cup (100 g) granulated sugar
  • 6 packets (.25 oz. each) powdered gelatin
  • 1 drop pink food color

Instructions

  1. In a separate bowl, whisk together the granulated sugar and powdered gelatin.
  2. Heat the wine on the stovetop until boiling.
  3. Pour the sugar and powdered gelatin mixture into the hot wine and stir well. The wine will foam and raise a little, so expect this. Stir until the sugar and gelatin are completely dissolved, about 1-2 minutes. Add the flavouring and pink food colour.
  4. Immediately pour the mixture into the moulds. Use an offset spatula to level the gelatin mixture into the cavities evenly. Refrigerate for 2 hours or until firm.

Brick Chicken with Rosé Wine and Bacon

Deeply browned skin, smoky bacon, fresh herbs, and a liberal splash of rosé make this juicy chicken fancy enough for guests but easy enough for a weeknight dinner.

Ingredients

  • 1 (2-1/2- to 3-pound) chicken, innards removed
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 1 cup diced bacon
  • 1 cup rosé wine
  • 2 teaspoons finely chopped fresh marjoram, thyme, or sage

Instructions

  1. Butterfly the chicken by cutting down both sides of the backbone with poultry shears or heavy, sharp scissors and removing the backbone (freeze it to use for stock). Open the bird, place it skin side up, and press down firmly on it with the palms of your hands to flatten the chicken as much as you can. Pat dry. Rub the chicken with olive oil, then rub salt all over the bird, then rub with pepper.
  2. Line a plate with paper towels and set aside. Place the bacon in a cast-iron casserole or a Dutch oven and cook over medium heat until browned, about 15 minutes. Remove with a slotted spoon to the paper-towel-lined plate to drain.
  3. Carefully add the chicken to the pot, skin side down. Place a foil-wrapped brick (see the “What to buy” note above) on the chicken to press it against the bottom of the hot pan. Cook over medium heat until golden brown, about 15 minutes.
  4. Remove the brick, carefully flip the chicken using tongs, and pour the rosé around the chicken. Let cook uncovered for 10 minutes, then cover and cook until the flesh is no longer pink, the juices run clear when the inner thigh is pierced with a knife, or a meat thermometer inserted into the thickest portion of the thigh reads 160°F to 165°F, about 15 minutes more.
  5. Remove the chicken from the pot and set it on a clean cutting board. Using shears, scissors, or a sharp knife, cut it into 4 or 8 pieces.
  6. Pour the sauce from the pot into a fat separator and discard the fat (alternatively, you can pour the sauce into a bowl and skim off the fat). Pour the strained sauce back into the pot, add the reserved bacon and the herbs, and stir to combine. Add the chicken and stir to coat in the sauce. Serve hot.

Rosé butter sauce

This buttery wine sauce gets its rosy hue from rosé wine, pink shallot, and pink peppercorns. The rich sauce is a perfect finishing touch on steak, chicken, or pork, and delivers a whimsical pop of colour to the plate. 

Ingredients

  • 1 cup rosé wine
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon pink peppercorns
  • 2 thyme sprigs
  • 1 tablespoon heavy cream
  • 1/2 cup (4 oz.) cold unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt

Instructions

  1. Bring wine, vinegar, shallot, peppercorns, and thyme sprigs to a boil in a medium skillet or saucepan over medium-high. Cook, stirring occasionally until liquid is reduced to about 2 teaspoons, 5 to 10 minutes.
  2. Reduce heat to low, and whisk in cream. Remove from heat, and gradually whisk in butter, 1 piece at a time, until fully incorporated. Stir in salt. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Serve sauce immediately