We are thrilled to release our second vintage of our Pressley Vineyards Rose! If you loved our first vintage, the 2019 Rosé is absolutely delicious. With a beautiful peach hue and bright notes of strawberry on the nose, our rose has a refreshing and acidic finish.
With adventure in mind, our screwcap closure makes this the perfect wine to tote with you, whether it is a beach trip for a bonfire with your friends, a hike, or a cozy night in, be sure to take a bottle (or two!) of Rose with you to celebrate every day!
Enjoy with any of your favorite dishes including cheese, oysters, or our personal favorite any dish with a little spice.
Pick up your bottle of Pressley Vineyards Rose!
A Recipe from Brittany’s kitchen: Linguine and Clams
I have had a love for Linguine and Clams for as long as I can remember, my Mom would make Linguine and Clams for my family while I was growing up. As an adult not much has changed, the only addition is a delicious bottle of wine to perfectly compliment the meal. Our Rosé is the perfect choice.
The strawberry notes on the nose bring out the lemon zest, and the acidity complements the clams perfectly! Add a side of crusty bread and you have a simple and lovely meal to celebrate the end of a great day!
- Kosher salt
- 1 pound linguine
- 6 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallots, from 2 shallots
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine, such as Pressley Vineyards Albarino
- 1/2 teaspoon red pepper flakes
- 2 pounds Littleneck clams (40 to 45), scrubbed
- 1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest, from 1 lemon, plus more to taste
- 1 tablespoon lemon juice, from 1 lemon, plus more to taste
- In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of the reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve with a crusty baguette and Pressley Vineyards Rose!