amie is pale, dry and perfectly balanced rosé.
Produced in the south of France , from a selection of stunning vineyards in the Languedoc, the wine is deliciously fresh and vibrant, packed with red berry flavours and a touch of cherry blossom. It's so more-ish and wonderfully crisp to finish. amie pairs perfectly well with salads, seafood, grilled chicken, or on its own on a summer day. Serve chilled.
For every bottle of amie rosé sold $1 will be donated to charity: water to help bring clean and safe drinking water to people in developing countries.
Region
Specifications
-
Cellaring
2-5 Years -
Varieties
Cinsault -
Vintage
2019 -
Alcohol Content
12% -
Farming Practice
Vegan -
Closure
Screwcap -
Bottle Size
750ml
Food Pairings & Recipe
Food Pairing
• Tuna Nicoise
Tuna Nicoise
with Simon Johnson
INCREDIENTS
4-5 Kangaroo Island Eggs
4 Pink Potatoes, Large, any type suitable for boiling will suffice
350 g Green beans, approximately 1.5 cups
220 g Ortiz Tuna in Olive Oil
95 g Ortiz Anchovies in Olive Oil
250 g Simon Johnson Empeltre Olives
4 Large vine ripened tomatoes, quartered
1 Spanish onion, quartered
½ bunch Flat leaf Parsley
Forvm Cab Sav Vinegar
Tasman Sea Salt
Freshly cracked black pepper
METHOD
1. Boil eggs for 3 mins on a rapid heat. Turn off heat & leave to cool in a bowl of cold water. When cool enough to touch, peel eggs and set aside.
2. Quarter the pink potatoes and add to a medium pot with salt & water. Boil potatoes for 6-7 mins until just cooked. Set aside until cool.
3. Trim green beans and blanch in hot water, to refresh the colour until a vibrant green, again set aside until ready to assemble.
4. Spoon the Ortiz Tuna in the centre of a large share platter (if using.) Reserve olive oil from the tin (to dress) the salad later. Layer the salad ingredients around the tuna, starting with the boiled eggs. Halve some eggs and leave some whole for presentation purposes if preferred. Next add the potatoes, tomato and Spanish onion wedges.
5. Group together the blanched green beans & flat leaf parsley leaves too Spoon anchovies with oil, amongst the ingredients & scatter with a generous amount of the Simon Johnson Empletre Olives. Make a salad dressing of one part Forvm Cab Sav vinegar & the reserved oil from the Tuna fillets, season with a generous amount of salt & pepper. Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Expand recipe
Food Pairing
• Tuna Nicoise
Tuna Nicoise with Simon Johnson
INCREDIENTS
4-5 Kangaroo Island Eggs
4 Pink Potatoes, Large, any type suitable for boiling will suffice
350 g Green beans, approximately 1.5 cups
220 g Ortiz Tuna in Olive Oil
95 g Ortiz Anchovies in Olive Oil
250 g Simon Johnson Empeltre Olives
4 Large vine ripened tomatoes, quartered
1 Spanish onion, quartered
½ bunch Flat leaf Parsley
Forvm Cab Sav Vinegar
Tasman Sea Salt
Freshly cracked black pepper
METHOD
1. Boil eggs for 3 mins on a rapid heat. Turn off heat & leave to cool in a bowl of cold water. When cool enough to touch, peel eggs and set aside.
2. Quarter the pink potatoes and add to a medium pot with salt & water. Boil potatoes for 6-7 mins until just cooked. Set aside until cool.
3. Trim green beans and blanch in hot water, to refresh the colour until a vibrant green, again set aside until ready to assemble.
4. Spoon the Ortiz Tuna in the centre of a large share platter (if using.) Reserve olive oil from the tin (to dress) the salad later. Layer the salad ingredients around the tuna, starting with the boiled eggs. Halve some eggs and leave some whole for presentation purposes if preferred. Next add the potatoes, tomato and Spanish onion wedges.
5. Group together the blanched green beans & flat leaf parsley leaves too Spoon anchovies with oil, amongst the ingredients & scatter with a generous amount of the Simon Johnson Empletre Olives. Make a salad dressing of one part Forvm Cab Sav vinegar & the reserved oil from the Tuna fillets, season with a generous amount of salt & pepper. Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Shipping & Returns
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Returns
- Sale price
- $22.99
- Regular price
- $25.00