Rosè de Thivin Beaujolais-Villages 2020

Delicate strawberry, rose petal, sweetness of praline and a mouth watering rocky mineral flavour to round it off. This wine comes from Chateau Thivin, a 1 ha plot in the Chervès valley within Beaujolais, on sandy, well-drained soil with pink granite as the parent rock. Direct pressed after a few hours’ maceration. Stands up as glorious summer drinking rosè by itself, or kick things up a notch by pairing with our shrimp tacos. Either way, we would drink it all year round if we could – snap it up while you can!

#HPW0019

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > Rosè

Producer > Château Thivin

Country > France

Region > Beaujolais

Vintage > 2020

Grapes > Gamay

Farming > Biodynamic

ABV > 12.5%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve well chilled – in the fridge for at least 2 hours

🍷 > No need to decant

😋 > Flavours of strawberry, rock, praline

🍕 > Try with Cajun food

🥳 > Garden, beach and park wine

📅 > Best enjoyed now

Eat

Try the recipe we created to pair perfectly with this wine

Prawn Tacos

Super summer dish for a super summer wine! This recipe couldn’t be easier and although we love overcomplicating things for ourselves by making the tortillas, ready-made tortillas work just as well. Drop us a message if you need tortilla press tips, took us a while to get the hang of it but the process is now part of the fun!

*Vegetarian Alternative: Old Bay/Cajun roasted beans in place of the prawns*

Ingredients

For 4 people

12 tortillas for tacos (ready-made are just as good)

36 small king prawns (for 9 each)

Old Bay/Cajun seasoning

Tomatoes

Olive oil

Cider vinegar

Yoghurt

Sriracha

Coriander

Limes

Method

To make the tortillas, we use Maseca White Masa Harina (available on Amazon). The instructions are really easy on the pack. Alternatively, pre made work just as well, just give them a few seconds in a frying pan or directly over a flame.

For the prawns, dust lightly with Old Bay/Cajun seasoning, then pan fry in a little oil until cooked through.

Combine Yoghurt and Sriracha in a bowl (ratio to your taste) with some lemon juice. Add salt to taste.

Chop tomatoes and add to a bowl with olive oil, cider vinegar and season to taste.

Serve cooked prawns on a layer of tomato salsa, on the tortilla with lime wedges and coriander. Drizzle the yoghurt over the top and dust with a little more Cajun if desired.