Food & Spirits Home & Family

Clos du Bois Lightly Bubbled Rose and Chardonnay Pairing Recipes

Written by Jane Emery

Clos du Bois recently released their first ever Lightly Bubbled Rosé and Chardonnay just in time for summer entertaining, just in time to add a little sparkle to summer entertainment and parties, or just enjoying at home on a warm summer evening. They are so refreshing, that taste what summer would taste like!

Clos du Bois Lightly Bubbled Rosé is the perfect strawberry-pink, with infused aromas of ripe red berries and notes of juicy strawberry, red cherry, watermelon, and cranberry flavors, combining the best of fruits for summer. Clos du Bois Lightly Bubbled Chardonnay brings together lovely flavors of apple, pear, and crisp citrus with a just a hint of bubbles.

Clos du Bois Lightly Bubbled Chardonnay and Lightly Bubbled Rosé are the ultimate crossover wines, delivering all the sophistication of still wine with broader appeal,” says Jon Guggino, Vice President of Marketing for Clos du Bois. “Trusted Chardonnay and Rosé fans and new consumers alike will love this innovative take on these classic varietals. The wines are fun, festive, and ideal for sharing with friends and family everyday and for special occasions.”

Home décor expert and blogger Emily Henderson has partnered with Clos du Bois Lightly Bubbled to share recipe and DIY tips for easy summer entertaining.

Emily Henderson’s “Art of Easy” Entertaining Tips and Recipes: Recipes to pair with Clos du Bois Lightly Bubbled Rose or Chardonnay:

Truffle-scented Oven Fries with Baked Goat Cheese and Sage

You won’t miss the extra fat or fuss of deep-fried French fries (frites) in this oven-roasted version. These are wonderful topped with creamy baked cheese and look incredibly elegant when served in individual paper cones. Turn this appetizer into dinner by pairing with fresh arugula. Truffle oil adds an earthy quality to the fries and makes them a perfect pairing with Clos du Bois Lightly Bubbled Chardonnay or Rosé.

6 servings

• 3/4 cup lightly toasted breadcrumbs
• 2 teaspoons minced fresh sage
• Olive oil
• 1 11-ounce log chilled soft fresh goat cheese, cut into 6 rounds
• 2 very large (about 1 pound each) baking potatoes, scrubbed and cut into 1/3-inch-thick and 3-inch long strips
• 1/3 cup fresh sage leaves
• 1/3 cup of lemon zest
• Sea salt
• Black truffle oil to taste, about 1 teaspoon

Topping Directions:
1. Combine breadcrumbs and minced sage in a small, shallow bowl.
2. Brush a small baking sheet lightly with olive oil.
3. Brush goat cheese rounds generously with olive oil and roll in the breadcrumb mixture until all sides are coated; transfer rounds to prepared baking sheet. (Can be prepared up to 1 day ahead. Simply cover with plastic and refrigerate.)

Baking Directions:
• Preheat the oven to 400ºF. Brush 2 heavy large baking sheets with olive oil.
• Toss the potatoes in a large bowl with 3 tablespoons olive oil. Divide the potatoes between prepared baking sheets and spread out into single layer. Bake until the potatoes until beginning to turn golden brown, about 20 minutes.
• Rotate the potatoes and add the sage leaves to the baking sheets, dividing evenly. Sprinkle the potatoes with salt and return to the oven.
• Place the baking sheet with the goat cheese in the oven alongside the fries. Bake until the cheese is soft and the breadcrumbs are golden brown and the potatoes are crisp on the edges yet tender in the inside, rotate the potatoes once, about 15 minutes.
• Drizzle the potatoes with truffle oil to taste. Divide potatoes into paper cones and top with goat cheese rounds, sage leaves, and sprinkled lemon zest to serve.

Mini Summer BLTs with California Mayo

This simple favorite gets transformed into an easy yet elegant entertaining option, perfectly proportioned for party fare and ideal for any occasion. Serve these warm weather sandos with a chilled glass of the new Clos du Bois Lightly Bubbled Chardonnay for the ultimate summer pairing.

Makes 12, about 6 servings

Mayonnaise Ingredients:
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 teaspoon minced fresh thyme
• 12 slices (about 10 ounces) bacon, cut in half

BLT Ingredients:
• 6 slices of sourdough sandwich loaf, crust removed and cut into 24 two-to three-inch squares
• 4 small (about 12 ounces) tomatoes, sliced
• 2 avocados, peeled and sliced (optional)
• Arugula leaves, about 1 cup
• ½ of a lemon
• 1 teaspoon of salt

1. Stir mayonnaise, mustard, shallot and thyme to blend in a small bowl. (California Mayo can be made up to 4 days ahead; cover and refrigerate.)
2. Cook the bacon until crisp and drain well. Lightly toast the bread.
3. Lightly dress the arugula with lemon juice and salt prior to building the sandwich
4. Spread half of toasts with California Mayo. Top with tomato slices, 2 pieces of bacon, avocado slices and arugula. Spread the remaining pieces of toast with the mayo and place atop sandwiches; press gently to compress slightly. Secure with a sandwich pick and serve.

Little Summer Citrus Lemon Pies (see featured image)

These easy to assemble tartlets can be made in a muffin cup—no specialty equipment needed. A little Clos du Bois Lightly Bubbled Chardonnay adds a refreshing hint to the tart lemon filling and also makes the ideal wine pairing with these petit pastries. Top the little pies with whipped cream and fresh berries or blood orange sections.

Makes 12 small pies

Crust Ingredients:
• 1 package (2 sheets) of frozen all butter puff pastry, thawed

Filling Ingredients:
• 2 eggs
• 2 egg yolks
• ½ cup sugar
• 2 teaspoons grated lemon peel
• 1/3 cup fresh lemon juice
• 2 tablespoons Clos du Bois Lightly Bubbled Chardonnay
• 1/2 cup heavy whipping cream

Topping Ingredients:
• Whipped cream for topping
• Fresh berries or blood orange sections

1. Preheat the oven to 375°F. If necessary, roll dough out to 1/16 inch thickness and cut into twelve 3 ½ in squares. Using fork, prick dough all over the surface.
2. Press dough squares into 12 mold cupcake pan (note that dough will not extend all the way up the surfaces). Bake until golden brown, about 12 minutes. Maintain oven temperature.
3. Whisk eggs, yolks, sugar and lemon peel until well blended in a heavy medium saucepan. Mix in lemon juice and wine. Whisk over medium-high heat until mixture thickens and just boils. Transfer the curd to a bowl and cool to warm. (Lemon juice stabilizes the eggs and boiling here is necessary for the filling to thicken. It will not curdle.)
4. Whisk the cream gently into curd and spoon into crusts, dividing evenly. Bake until set and just slightly puffed around the edges, about 10 minutes. Cool completely. Carefully unmold the mini pies and transfer to a plate; refrigerate until chilled, about 2 hours. (Can be prepared 1 day ahead; cover with plastic.)

To serve: top each mini pie with whipped cream and garnish with berries or blood orange sections and serve.

Frozen Fruit Swizzle Sticks

Frozen Fruit Swizzle Sticks

In my house no summer get-together is complete without wine. To make each wine glass look even more festive, I like to freeze some extra berries on simple wooden swizzle sticks before my guests arrive which gives everyone an elegant frozen fruit swizzle stick to put in their wine glasses. Right now my favorite wines for summer are the new Clos du Bois Lightly Bubbled Chardonnay and Rosé, and a frozen strawberry swizzle pairs perfectly with both.

What you need for Frozen Fruit Swizzle Sticks:

• Fresh berries and fruit (Emily’s favorites include fresh blackberries, strawberries, raspberries, blueberries, nectarine slices, and seedless citrus wedges)
• 4-6 inch bamboo cocktail skewer sticks
• Wax paper and plate
• Freezer

Directions for Frozen Fruit Swizzle Sticks:

1. Select and wash fresh fruits (Emily suggests opting for a variety of fruits to make each skewer look unique and vibrant)
2. Simply thread fresh fruits onto bamboo cocktail skewers, leaving an inch at the bottom
3. Spread the skewers on plate lined with wax paper and freeze, turning occasionally until firm
4. Once fruits are firm, transfer to freezer bags to store until served

About the author

Jane Emery