RCI-BV.004.0145.001
Rose Petals Rosé Wine
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- .85 litres pink and red rose petals or 60 gram dried petals2 unit
- red grape concentrate285 ml
- 900 gram
- mixed acids (citric1 teaspoonmalic and tartaric)
- yeast nutrient1 teaspoon
- activated wine yeast1 unitburgundy type
Method
1
Gather fresh, clean rose petals, ensuring they are pesticide-free and gently rinse them under cold water to remove any debris. Pat them dry with a clean towel and set aside.
5 minutes
2
In a small saucepan, combine equal parts sugar and water to create a simple syrup, heating over medium heat while stirring until the sugar fully dissolves. Remove from heat and allow the syrup to cool to room temperature.
10 minutes
3
Add the cleaned rose petals to the cooled simple syrup and gently stir to submerge them fully. Allow the petals to steep in the syrup to infuse their floral essence.
30 minutes
4
Strain the rose petal syrup through a fine mesh sieve or cheesecloth into a clean container, discarding the spent petals. The resulting syrup should have a light pink hue and a fragrant floral aroma.
5 minutes
5
Pour a chilled bottle of dry rosé wine into a large glass pitcher or carafe. Add the rose petal simple syrup gradually, tasting as you go to achieve your desired level of sweetness.
3 minutes
6
Stir the mixture gently with a long bar spoon to combine the rosé wine and rose syrup without losing carbonation if using a sparkling rosé. Taste and adjust sweetness by adding more syrup if needed.
2 minutes
7
Refrigerate the rose petal rosé wine blend to allow the flavors to meld together before serving. Chill until thoroughly cold.
60 minutes
8
Pour the finished Rose Petals Rosé Wine into chilled glasses over ice and garnish each glass with a fresh rose petal for an elegant tropical presentation. Serve immediately.
2 minutes