The 2018 Rosé fills your nose with bright smells of tangerine, grapefruit, citrus and fresh rain. The taste highlights orange peel, citrus and minerals with a long mouthwatering finish. This Rosé will be perfect for bright and fresh spring and summer salads, cheeses, light pastas and fish, or simply by itself on a hot day on the back patio.

We had a bottle with friends this past week, and I made a Crab Rangoon dip that was delicious! Hope you enjoy.

2018 Rosé of Pinot Noir

  • Retail: $25
  • 3 & 6 bottle club: $21.25
  • 12 bottle club: $20
  • Free shipping 12 bottles
  • Club Members Free shipping 6+ bottles

Ingredients:

  • 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 12 ounces lump crab meat
  • 1 cup shredded cheddar cheese shredded
  • 1/4 cup freshly grated Asiago cheese
  • 3 green onions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
  3. Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  4. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
  5. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
  6. Place into oven and bake until bubbly and golden, about 20-25 minutes.
  7. Serve immediately with won ton wrappers.