Unexpected Entertaining Pairings from MARTHA STEWART and CHATEAU D’ESCLANS Rosé Wines
As we move steadily into fall and soon after the holiday season, check out some great entertaining ideas and food & wine pairings from Martha Stewart’s Appetizers, her newest cookbook, paired with the rosé wines of Chateau d’Esclans – the winery which is forever changing the rosé occasion with their bold premium rosé offerings.
Though rosé is often viewed as a summer staple, Château d’Esclans’ unique portfolio offers premium, ageable rosés that complement the transitioning weather and fare.
Les Clans and Garrus, two of the winery’s high-end offerings, are made with the finest aged grapes and have flavor profiles reminiscent of white burgundies, which pair beautifully with the fall and winter bounty. Delicious recipes to accompany the offerings can be found in Martha Stewart’s Appetizers, a new collection of easy, yet stylish recipes that fit today’s way of cooking for and hosting events.
From more than 200 of Martha’s recipes, we’ve selected a few to highlight that are easy and delicious for entertaining this fall/holiday season!
Cheers!
Arancini, paired with Rock Angel
Sausage and Cheddar Balls, paired with Les Clans
Smoked Salmon on Rye Canapés, paired with Garrus
French Riviera Nights: A Michelin-Level Wine Dinner With Chef David Rosov of “Palm Beach Elite Private Chef”
Chef Rosov evokes the glamour of the Côte d’Azur with haute French cuisine and exceptional wines from Bordeaux to Provence.
Palm Beach’s most discerning diners are invited to escape to the French Riviera this season — without ever leaving the shoreline. Chef David Rosov, founder of Palm Beach Elite Private Chef, introduces French Riviera Nights, a dazzling new five-course tasting menu that captures the romance, refinement, and effortless sophistication of Mediterranean France.
Designed for luxury villas, private yachts, and intimate soirées, the experience celebrates the golden era of Côte d’Azur dining — from the seaside bistros of Saint-Tropez to the Michelin temples of Cannes and Nice — paired with an exceptional selection of French wines curated for each course.
“The Riviera is timeless,” says Chef Rosov. “It’s the taste of sunlight on olive oil, sea salt in the breeze, and wines that whisper of lavender fields and limestone cliffs. This menu captures that spirit — refined, sensual, and unforgettable.”
THE FRENCH RIVIERA NIGHTS MENU
Each course reflects the classical French canon — refined through Chef Rosov’s modern lens and plated with artistic precision. The wine pairings have been hand-selected to transport guests through the vineyards of Burgundy, Bordeaux, and Provence.
Fragrant and delicate, this Provençal dessert closes the evening with floral and citrus notes.
Wine Pairing: Château d’Esclans “Garrus” Rosé (Provence) — crisp minerality and wild strawberry essence bring the Riviera to the glass.
The Experience
Each private event is designed as an immersive sensory journey — evoking the ambiance of the Riviera through candlelight, soft jazz, and the aroma of fresh herbs and citrus. Guests may request optional live sommelier service, bespoke floral arrangements, or Mediterranean-themed décor to complete the setting.
Chef Rosov and his private culinary team provide full-service coordination — from menu planning and wine sourcing to in-home plating and tableside presentation. French Riviera Nights is available for private bookings of 2–12 guests through April 2026.
About Chef David Rosov
Chef David Rosov is the founder and culinary director of Palm Beach Elite Private Chef, offering bespoke fine dining, yacht catering, and Michelin-level tasting experiences across South Florida. Trained in classical French technique and Michelin-starred kitchens in California and France, Rosov is celebrated for his elegant balance of precision, artistry, and hospitality — crafting experiences that rival the finest dining rooms in Europe.
Press & Private Event Inquiries:
Palm Beach Elite Private Chef – Chef David Rosov
About Palm Beach Elite Private Chef
Palm Beach Elite Private Chef is where culinary excellence meets unparalleled service in Palm Beach, Florida. Founded and led by Chef David Rosov, who brings over 20 years of fine dining experience, the company specializes in creating unforgettable, customized dining experiences. Whether at your home, vacation rental, office, or yacht, Chef David and his hand-picked team handle every detail—from menu planning and ingredient sourcing to preparation, plating, and service. From intimate gatherings to large-scale events, Palm Beach Elite Private Chef delivers world-class cuisine and seamless hospitality, ensuring every occasion is nothing short of exceptional.
Château d’Esclans gets big spotlight at Pro Wine 2025
By Denise Cursino
Diego de Kerhor, ambassador of Château d’Esclans
Source: Júlia Luíza Stavracas – TAO PR Public Relation
Photos: Disclosure
Part of Moët Hennessy’s portfolio, the winery moved the brand’s stand with iconic rosés from the Provence region
On September 30, October 1 and 2, São Paulo hosted ProWine 2025, the largest wine and spirits fair in the Americas, which brought together producers, professionals and businesses in the sector, at Expo Center Norte. Moët Hennessy, the wine and spirits division of the LVMH group, was present with an exclusive stand, where Château d’Esclans, a world reference in the production of rosés in Provence and part of the brand’s portfolio, gained great prominence.
More than 2200 people passed through the space, which had a special area dedicated to the winery. Visitors had the opportunity to learn more about his trajectory and taste iconic labels, such as Whispering Angel and Rock Angel.
Present throughout the event, Diego de Kerhor, the Maison’s ambassador to the United States, welcomed the guests and shared his expertise on the region’s wines. On the last day of the fair, Kerhor conducted a masterclass in which participants were able to deepen their knowledge and understand the winery’s production processes, as well as taste selected labels, such as the emblematic Château d’Esclans and the sophisticated Garrus.
For the second consecutive year, Moët Hennessy reinforced its position in the premium beverage segment at Pro Wine, providing a unique experience to its customers and admirers, and further consolidating its presence in the Brazilian market.
Restaurant review: Sam’s Waterside, Brentford This place is so good that I now wish I lived in Brentford
By David Sefton
Fifteen or Twenty years ago, if I had suggested heading to Brentford, the only reason would have been to catch a Leeds United away match as the Bees and the Whites struggled in the lower fringes of the Championship with both making unwelcome forays into League One. Anyone else remember “Time to go, Massimo”? Makes me shudder.
There was certainly no other obvious reason to pierce the middle class firewall of Chiswick and head into a world of paper distributors and electric goods wholesalers shut off from the river by a long stretch of derelict or dilapidated buildings.
Yet here I am now in a warm, quietly luxurious, brasserie which overlooks the Thames as it flows through Brentford, surrounded by the sort of luxury new waterside developments you expect to find further downriver in more established areas. And then at a nearby table I notice Bentford’s Dutch keeper, Mark Flekken, enjoying a quiet supper with a friend following genuine heroics the night before (he saving the crucial penalty to take them through to the next round of the Carabao Cup). Even as a Leeds fan it was a fantastic watch, and the presence of a Premier League football star in a Brentford restaurant was a reminder that it is not just the football club that has come up in the world. And as one would expect from the (frankly) quite posh crowd that Sam’s restaurants attract, he was able to enjoy the evening entirely undisturbed by requests for selfies.
The Head Chef, Abbie Hendren, also has the area in her blood. She joined Sam’s Waterside as Sous Chef in November 2023, and her obvious talent led Sam Harrison to appoint Abbie as Head Chef. Before that her CV comprises places like the Petersham Hotel in Richmond, the Michelin starred Glasshouse in Kew, where she was Sous Chef, and its sister restaurant, La Trompette in Chiswick. The food we had on our visit proved out comments from others that she is a talent to watch.
Dinner was part of a series celebrating 20 years of the group, at which various of their suppliers and partners joined in – again a touch that speaks to the integrity of the owners. For our seafood evening, they were the excellent top end seafood suppliers Wright Brothers – who as well as supplying the trade also do home delivery – and Chateau d’Eclans, which has reinvented Provencal rose with Whispering Angel. D’Eclans is quite a story, with Sacha Lichine having gambled the family’s famous vinyards in Bordeaux (think Chateau Prieure-Lichine) to prove that you could make a fine wine with rose. Now it is one of the more famous wines in the world and he part owns it with one of the world’s great luxury brands groups, LVMH.
So some punchy support acts, but it was the food from Sam’s Waterside kitchen that was the star of the show.
First up was one of Wright Brother’s Carlingford Oysters with a perfect verjus dressing and a tempura shiso. I’m normally adamant that I prefer Oysters unmolested in their pure briny state – not even a vinaigrette, but I was won over by the clarity and compliment of these flavours. Short summary: given the chance I would eat a lot of this dish. And often too.
Then cured steelhead trout, with yuzu, avocado and radish, with thin black rice shards. Another spot on dish. Cured trout is such a perfect thing, and as with the oyster, the other parts of the dish helped to enhance the fish rather than overwhelm it. Pure, simple deliciousness.
And the meal kept going up a notch: firm, beautifully seared fillet of hake in a rich, warm, slightly spicy nduja sauce with cockles. The sauce was simply epic. I asked for a further bowl of just the sauce so that I could mop it up with some crusty sourdough. But even the sauce was put in the shade by the wonderful, sweet, little cockles. What a dish.
Then stone bass with crushed charlotte potatoes, crab bisque and pickled cucumber. And if that is not the definition of a perfect brasserie dish, I do not know what is. Impressively, I thought that the potatoes must have had a 50/50 butter to potato ratio, but it turns out Abbie has a special confit trick that enables her to make these without putting butter with them. Almost annoyingly great, and very indulgent. And the same adjective definitely needs to be applied to the basque cheesecake with poached English cherries. To cap it all, the dishes were accompanies by a climb through the offerings of d’Esclans from the entry level Wispering Angel, through Rock Angel to the rareified and rare heights of Les Clans, Garrus (my favourite) and Chateau d’Esclans itself.
AWhat to eat with Château d’Esclans rosé
By Michael Huband
While many drinkers are unsure of food pairings to match rosé, Château d’Esclans has suggested the perfect dishes to accompany its estate wines, from quiche to caviar.
Rosé has been one of the wine industry’s great success stories of this century, and Provence rosé has been central to that. Between 2010 and 2022, exports of Provence rosé have more than quadrupled and their average value has doubled.
Moreover, the southern French region has become the benchmark for the category globally: consumers judge the competition in relation to Provence.
The appeal has certainly proved irresistible. But it has also frequently been simplified. Too often, Provence rosé is characterised as just a hot weather wine: crisp, inoffensive and made for sipping by the pool. It is a characterisation that the region’s best producers are now refuting.
Château d’Esclans is a prime example. Founded in 2006 by Sacha Lichine, it was born of a mission to create the greatest rosés in the world.
The property is situated northeast of St. Tropez, looking over valleys and, in the distance, towards the Mediterranean. It offers a perfect position to craft authentic, quality-driven rosé.
Alongside founding winemaker Patrick Léon, Lichine built a portfolio that embraced both Provence tradition and innovative winemaking. It includes a variety of styles – now sold in more than 100 countries – that show the breadth of potential for rosé in Provence.
Of course, in that range there are still refreshing wines to sip by the pool. Whispering Angel – a category leader – is far more complex than the stereotype, but it undeniably serves as a popular thirst-quencher.
Yet Provence rosé, as made by Château d’Esclans, showcases far more than freshness and drinkability. The estate wines, in particular, have gastronomic potential that drinkers sometimes overlook. So what is the pairing potential of the high end rosés? We spoke to the winemaking team for their recommendations.
Château d’Esclans
Made solely with grapes from the Château’s own vineyards, this estate wine brings together the approaches that define the winery.
Its blended Grenache and Rolle grapes are picked early in the morning, preserving freshness before the Provençal sun starts to heat the vines. They are then fermented in a mix of stainless steel and barrels, preserving the quintessential freshness while adding fullness and a smooth, creamy texture.
This complex wine is elegant and versatile, so the dishes it can accompany are likewise wide-ranging. Its winemakers recommend richer vegetarian dishes, such as ratatouille, quiche lorraine or a salad of apple, walnuts and goat’s cheese. Equally, Château d’Esclans can complement fresher meat-based dishes, like beef carpaccio or chicken with tomatoes, olives and lemon risotto.
Les Clans
Though bearing the estate’s hallmarks, Les Clans marks a step-change in the gastronomic ambition of the range. Once again employing Grenache and Rolle, its winemaking is founded on principles of sophistication and richness.
In practice, that means 100% oak fermentation and maturation, using 600 litre temperature-controlled demi-muids. Twice weekly bâtonnage over its eleven months of ageing further builds its rich profile.
Lobster, sea bass ceviche and tuna tartare: the suggested pairings use Les Clans’ combination of body, elegance and exotic notes to complement richer servings of fish and sea food. It also, however, has the weight and balance to pair with French classics such as steak au poivre, cheese soufflé and terrine of foie gras.
Garrus
The combination of outstanding vineyards and precise winemaking has made Garrus a benchmark for fine rosé. It is concentrated and creamy, with richness and spicy notes that evoke top Burgundy and prestige Champagne.
Given the ambition behind it, the winemakers recommend iconic French dishes. It can offer freshness against some of the finest dishes in the world, like caviar or goat’s cheese. It also works well against the buttery delicacy of grilled sole with beurre blanc.
However, this is not a wine confined to a world of Michelin stars. Garrus’ combination of freshness and richness makes it ideal for humbler dishes that might grace the table at a family gathering. It will complement a rack of lamb, côte de bœuf with béarnaise sauce or roast chicken and sautéed rosemary potatoes – a wine equally suited to silver service as to grand-mère and grand-père’s dining room.
Davio’s Boston Hosts Exclusive Rosé Wine Dinner with Château d’Esclans
Featuring Brand Ambassador Céline Dublanchet on Friday, July 18th
Boston, MA — Davio’s Northern Italian Steakhouse in Boston’s Back Bay is proud to present an exclusive Rosé Wine Dinner in partnership with the iconic Château d’Esclans, home of Whispering Angel. Join us on Friday, July 18th at 6:00 PM for an elegant five-course culinary experience, hosted by Céline Dublanchet, Brand Ambassador of Château d’Esclans.
Each guest will also receive a 375 mL bottle of Whispering Angel Rosé as a gift to take home, continuing the celebration long after the evening ends.
Evening Menu & Wine Pairings
Benvenuto Duxbury Oysters, Basil Granita Mini Tuna Tartare Taco Gazpacho Shooters Paired with: 2024 Château d’Esclans Whispering Angel Rosé
Antipasto Burrata, Spicy Blueberry Jam, Pistachio Brittle Paired with: 2023 Château d’Esclans Rock Angel Rosé
Farinaceo Hand-Rolled Potato Gnocchi, Morel Mushrooms, Peas, Parsley Butter Paired with: 2023 Château d’Esclans Les Clans Rosé
Carne del Giorno 55-Day Prime Aged Strip Steak, Maine Lobster, Truffle Potatoes, Asparagus, Tarragon Butter Paired with: 2022 Château d’Esclans Garrus Rosé
Dolce Strawberry, Basil Crème Brûlée, Meringue, Macerated Strawberries Paired with: 2024 The Beach by Whispering Angel Vin de Provence Rosé
$150 per guest Reservations required. Limited seating available.
Celebrate the elegance and versatility of Provence rosés in one of Boston’s most sophisticated dining rooms, perfectly paired with a curated summer menu by Davio’s culinary team.
All the medal-winners from The Global Rosé Masters 2025
By Patricia Stefanowicz
After an intense day’s judging last month, we are able to reveal the full list of medallists from The Global Rosé Masters 2025, in which Provence, the Languedoc and Austria were sources of the very best wines. Patricia Stefanowicz MW reports on the tasting.
ONLY IN the past couple of decades has the wine trade begun to take rosé seriously; and so it should when one considers how versatile and well-suited to many occasions rosé wines are.
Nowadays, Provence and the rest of the French Mediterranée are leaders in the category. Usually based on Grenache, with Cinsault and Syrah making up the rest of the blend, the best wines have just a little tannic grip adding interest across the palate, and making them perfect partners for gastronomy. They also tend to be pristine, pale pink-peach in hue and show their colour in flint (clear) glass. Packaging is crucial because, after all, the first duty of a rosé wine is to be ‘pink’, and to see the colour on the shelf (or on the table) is paramount.
There is still a tendency to go for pale – or paler. This year, there were a few delicious wines which did not have even onion skin in the hue. It seems tricky to sell these styles as rosés, as they are closer to blanc de noirs, although most display red fruits and garrigue or mineral accents. Those winemakers who choose to put the wines in wood for added complexity are risking rather a lot. Get it wrong, and disaster can follow. No wonder, then, that rosé is not inexpensive.
The judges tasted a number of quality, balanced, unoaked wines in the under£15 and £15–£20 price brackets. As expected, Provence and the South of France featured heavily in the smattering of Gold medals at these price points, but there were also Golds awarded to Castillo de Albai from Rioja, Planeta from Sicily and Viñedos Puertas from Maule in Chile. There were a fair few Silver medal-winning wines worth drinking from elsewhere, too, including Portugal, Greece, Australia, New Zealand and England.
For unoaked dry wines, the £20–£30 price point hit the sweet spot. Whispering Angel, Château Puech-Haut’s Theyron, G de Galoupet, Château Sainte Marguerite’s Fantastique, Cantina San Marzano’s Amai Susumaniello, Léoube’s Love, Château des Demoiselles, Château Sainte Roseline and Château La Gordonne’s Le Cirque des Grives all took home Golds.
The £30–£50 price bracket was a little less exciting, but Domaines Ott was awarded a Gold in this group. These wines, where cellar care showed through, had plenty of red fruit and crisp acidity, with just a touch of astringency adding structure. When producers choose to use oak (usually second- or third-fill barriques or demi-muids), the wines seem to be first-class. At £20–£30, Weingut Strehn’s Seerosé from Burgenland took a well-deserved Master medal. And at £30–£50, Bodegas Bianchi (Argentina) earned a Gold and Château d’Esclans (Provence) a Master. The stratospherically-priced wines at £50-plus are in fact relative bargains, with enough structure to suit Michelin-star dishes. Château d’Esclans Les Clans was awarded a Gold, and Gérard Bertrand’s Clos du Temple earned a Master. Our Grand Master was – unsurprisingly – Château d’Esclans’ Garrus, a world-class wine by any reckoning.
10 of the world’s finest rosés
By Patrick Schmitt
The category of fine, or luxury rosé, is a fairly new phenomenon, and an expanding one, as more producers try to craft a complex and serious wine that’s also pink. Here, Patrick Schmitt MW picks out 10 of most successful examples following a major blind-tasting last month.
While the top-end of Champagne has for some time incorporated high-priced pink expressions, in still wine, it’s only recently that anyone has dared charge more than £100 for a rosé, and yet, today, there are a few wineries asking that, and more.
What makes such rosés different is sometimes the site selection – with the grapes taken from particular plots, often featuring old, low-yielding vines – but more commonly, it’s due to the cellar techniques, with fine rosés made like great white wines.
By that I mean hand-harvesting, whole-bunch pressing, barrel-fermentations and then maturation in oak vessels in contact with the wine’s fine lees. Such an approach, if well managed (and temperature control and oxygen management is key) can produce a rosé that has a wonderfully full texture, and be age-worthy too. In terms of taste when it’s young, one can expect ripe peachy flavours, allied to creamy, even toasty notes from the oak-influence.
Such wines should also, if they are to be classed as fine, be fresh in every sense: so both zesty and clean. The risk with making fine rosé is ending up with something that lacks the mouth-watering appeal of pink wine, either because it’s heavy, or tired: the characters of too much sweet oak and oxidised, bruised fruit are a danger when eschewing the inert, reductive environs of a stainless steel tank.
The following selection is based on this year’s Global Rosé Masters, which you can read more about below. These are the best expressions over £30 in the competition…
Made exclusively from grapes grown on the estate, Château d’Esclans Rosé is carefully hand-harvested and chilled almost immediately to preserve freshness. Half of the wine is vinified in demimuids (600-litre oak barrels) and half in stainless steel, all temperature-controlled. Over approximately eight months of ageing before blending, the wine’s lees are stirred to increase richness and fullness. The resulting wine is pale peach-pink in colour, with soft yellow peach and ripe pear fruits and rose petal and cream overlay. Dry, the medium-bodied palate shows fresh acidity and density of flavour, and is layered and textured, with an allspice and nutmeg finish. Delicious with roast pork tenderloin stuffed with champignons and sautéed yellow onions. (Patricia Stefanowicz MW)
LES CLANS 2023
Producer: Château d’Esclans
Region: Provence
Country: France
Grape varieties: 52% Grenache, 48% Rolle
ABV: 14%
Approx. retail price: £58
A powerhouse of a pink drink, Les Clans is a four-wheel-drive rosé that could go anywhere. Why? It’s got this wonderful trait of being rich and creamy, yet delicate and refreshing, making it suitable for sipping on its own or pairing with a wide range of foods, from cured meats to hard cheeses, grilled fish to root vegetables. But should you savour it without accompaniments, you will enjoy the mix of toasted marshmallow and pink grapefruit, along with peach and strawberry, and a lingering note of grilled nuts and citrus zest on the finish. (Patrick Schmitt MW)
GARRUS 2023
Producer: Château d’Esclans
Region: Provence
Country: France
Grape varieties: 67% Grenache, 33% Rolle
ABV: 14%
Approx. retail price: £100
A wine that wows for its subtle complexity, Garrus is the ultimate rosé, and a drink for all occasions, impressing for its instantly appealing characters, as well as intriguing complexity. Whether you sip it slowly or find yourself swallowing it quickly, you’ll experience its complementary layers of flavours, starting with fresh ripe yellow and red fruits, followed by creamy, nutty notes, then some vanilla and toast, and finally lingering tinges of orange zest and grapefruit pith, with a touch of grilled lemon to boot. (Patrick Schmitt MW)
We are proud to announce the results of our wines from the 2025 Global Rosé Masters competition judged on 1 May at The Londoner Hotel in London, employing a distinguished group of experienced judges led by The Drinks Business Editor-In-Chief Patrick Schmitt. The top wines were awarded Gold, Silver or Bronze medals according to their result, and those expressions that stood out as being outstanding received the ultimate accolade – the title of Rosé Master with our wines receiving the following notes and accolades:
Whispering Angel 2024
Probably the world’s most famous rosé, and certainly one of the best-selling, it was pleasing to find that Whispering Angel is a benchmark for quality in the sub £20 category of pale dry pink wines. The rose’s appeal stems from a core of peach, pear and red berry fruit, complemented by a touch of bitter lemon on the finish, while texturally, this is soft in mouthfeel, but leaves one with feeling refreshed with its dry, citric edge.
Rock Angel 2024
The nose reveals delicate red berry aromas with hints of garrigue herbs. On the palate, peach and pomegranate fruit take the lead, supported by a lees-derived texture and a creamy mouthfeel. Subtle oak adds weight and extends the finish, enhancing both depth and length. Medium-plus acidity is well integrated, lending freshness without disrupting the wine’s rounded balance.
Château d’Esclans 2023
The wine is pale peach-pink in colour with soft yellow peach and ripe pear fruits with rose petal and cream overlay. Dry, the medium-bodied palate shows fresh acidity, density of flavour, layered and textured with an allspice and nutmeg finish.
Les Clans 2023
A power house of a pink drink, Les Clans is a four-wheel-drive rosé that could go anywhere. Why? It’s got this wonderful trait of being rich and creamy yet delicate and refreshing, making it suitable for sipping on its own, or pairing with a wide range of foods, from cured meats to hard cheeses, grilled fish to root vegetables. But should you savour it without accompaniments, you will enjoy the mix of toasted marshmallow and pink grapefruit, along with peach and strawberry, and a lingering note of grilled nuts and citrus zest on the finish.
Garrus 2023
Garrus is the ultimate rosé, and a wine for all occasions, wowing for its instantly-appealing characters, as well as intriguing complexity. Whether you sip it slowly or find yourself swallowing it quickly, you’ll experience is complementary layers of flavours, starting with fresh ripe yellow and red fruits, followed by creamy, nutty notes, then some vanilla and toast, and finally, lingering tinges of orange zest and grapefruit pith, with a touch of grilled lemon to boot.
Mother’s Day Gift Guide 2025
Because when it comes to spoiling mom, only the best will do.
By Kim Ayling and Ellys Woodhouse
Château d’Esclans, Garrus rosé
We all know and love Whispering Angel — but what if we told you that the winemaker that produces the world’s favorite rosé has an even more premium offering? You’d buy it by the case presumably. Chateau d’Esclans’ Garrus rosé is made exclusively from a single vineyard of vines that date nearly 100 years. The wine is creamy, full bodied and infinitely more-ish.
