MINERAL SPRINGS
2018 Brut Rosé

1,100 cases produced

TASTING NOTE

 
 
2018 Brut Rosé
 

$72 | $61.20 club

  • The 2018 growing season was another stunner in Oregon’s string of warm, sunny, and generous vintages. While it was warmer than the average growing season, there was a consistency in temperature with fewer peaks and valleys, leading to a balanced and stress-free harvest. The summer was nearly rain free and the dry conditions allowed us the luxury of picking for our sparkling wines at exactly the desired. times. This ensured the wines retained their aromatic interest and vibrant acidity, both of which are essential to wines destined for our sparkling program.

  • AROMAS
    blood orange
    apricot
    shortcake

    PRIMARY FLAVORS
    strawberry
    cherry
    peach

    SECONDARY FLAVORS
    berries & cream
    orange blossom
    cinnamon

    FINISH
    bright
    creamy

  • Download tech sheet

    Download recipe pairing

 

PAIRED RECIPE

 
 

Mexican Pork Chops

Paired with 2018 Mineral Springs Brut Rosé

6 Pork chops, bone-in

2 Tablespoon Salt

1 tsp. Garlic powder

I tsp. Onion powder

I tsp. Oregano, dried

1 tsp. Cumin, ground

1 tsp. Achiote paste (or paprika)

Juice of one lime

1⁄4 Cup Vegetable oil/Canola oil

1⁄2 Cup Mexican beer

1 Cup Cilantro, chopped, stems and leaves

 In a large mixing bowl combine salt, garlic, onion, oregano, cumin, achiote, lime juice, vegetable oil, beer and cilantro. Mix well. Let the mixture marinate in fridge overnight.

When ready to cook, bring to room temperature. Sear each pork chop on medium-high heat in a frying pan one at time with 3 teaspoons of oil.

Once they are all seared, add pork chops back to the pan. Add all the juices from the marinade and cook for 5 more minutes or until 160 degrees in the center.

Serve with white or Mexican rice and a green salad or cut off the bone and enjoy in a taco (don’t forget the homemade tortillas!).