Ready to turn your patio into a flavour-packed beach party? Our Australian Grenache Rosé is bringing the heat (and the chill) to your summer table. Whether you’re poolside, lakeside, or just soaking up some backyard rays, this wine is your ticket to an endless summer vibe—and we’ve got the perfect dish to match: Grilled Prawns with Mango Salsa.
Trust us—this combo is so good, you’ll want to invite the whole neighbourhood (and maybe even your dog’s Instagram followers).
Wine Profile: Australian Grenache Rosé
Get ready to embrace the vibrant spirit of Down Under with a wine that’s practically a summer dance party in a bottle. Our 6-week Australian Grenache Rosé is all about good vibes, juicy flavour, and keeping things light, breezy, and beautifully balanced.
Tasting Notes:
– Bursting with strawberries
– A pop of playful raspberries
– Crisp, zingy acidity for that refreshing finish
– Optional sweetness or bubbles if you like to party
It’s like Australia’s sunshine bottled up and ready to pour. From poolside hangs to picnics in the park, this Rosé was made for sun-soaked moments and seriously good food.
The Perfect Pairing: Grilled Prawns with Mango Salsa
Inspired by beachy Aussie flavours and tropical sunshine, this dish is a zesty, juicy, and oh-so-fresh match for our Grenache Rosé. Sweet mango, tangy lime, buttery avocado, and a kiss of heat from red onion—this salsa was born to dance with a crisp Rosé.
Ingredients
For the Prawns:
1 lb large prawns, peeled & deveined
2 tbsp olive oil
Zest of 1 lime
Juice of 1 lime
2 garlic cloves, minced
Salt & pepper to taste
For the Mango Salsa:
2 ripe mangos, diced
1 red bell pepper, diced
1 small purple onion, finely chopped
1 ripe avocado, diced
Juice of 1 lime
Handful of fresh cilantro, chopped
Salt to taste
Optional: 1 small jalapeño, finely diced (if you like it spicy)
Directions :
Marinate the Prawns
Toss prawns in olive oil, lime zest, lime juice, garlic, salt, and pepper. Let them soak in the flavour for 15–20 minutes.
Make the Salsa
Combine mango, bell pepper, onion, avocado, lime juice, cilantro, and salt in a bowl. Chill in the fridge while the grill heats up.
Grill the Prawns
Fire up the BBQ or grill pan to medium-high. Grill prawns 2–3 minutes per side until they’re pink, juicy, and just a bit charred.
Plate & Pour
Serve prawns over a generous spoonful of mango salsa, pop open a bottle of Grenache Rosé, and head to your favourite sunny spot.
Why It Works:
The juicy mango and bright lime echo the vibrant fruit in the wine, while the prawns bring a savoury contrast that keeps each bite (and sip) exciting. Want to take it up a notch? Try a sweetened or carbonated version of this Rosé for a tropical twist.
Final Sips:
Whether you’re planning a girls’ night, an afternoon patio chill, or a full-on backyard fiesta, this pairing is a total crowd-pleaser. Light the grill, turn up the tunes, and let our Australian Grenache Rosé bring the sunshine—no passport required.
🍷 Ready in 6 weeks. Makes 30 bottles. Can be sweetened or carbonated to match your mood.
Ready to make your batch? Let’s get you started—summer doesn’t wait.
