Located in Napa Valley, The Prisoner Wine Company works with over 100 growers in northern California to bring together the most exceptional fruit to produce a family of intriguing wines unrestricted by tradition.
Although rosé is an old-world creation its popularity is widespread in the U.S. and a go-to favorite for summer and day-drinking. Varieties from France, Spain and around Europe often have more acidity and less alcohol. While the California rosé is more aromatic, with minerality and fruit forward flavor.
Wine of the Month: The Prisoner Wine Company Unshackled Rosé
Bright and crisp with juicy tropical fruit characteristics. Featuring aromas of citrus with a hint of strawberry and melon. Flavors of grapefruit, tangerine, and lemon with bright acidity result in a refreshing rosé with vibrant acidity and a crisp finish.
Rosé is usually made from red grapes that are left over from the winery’s production of their red wine varietals. The Prisoner Wine Company has blended Pinot Noir, Syrah, Grenache and Mourvedre grapes that compliment and challenge each other. The Unshackled label represents the wine being liberated for all to enjoy. The delicious and daring combinations showcase the best of what California has to offer. Unshackled is potential unleashed. Pleasure unbottled. Taste unparalleled. It’s what happens when you take off the cuffs and unlock a great bottle of wine.
Food Pairings: Red berries, light sauces, creamy cheese, olives, salad, sushi, shellfish
Strawberry Ganache Parfait
Total Time: 20 minutes, plus chilling
- 1/2 cup whipping cream
- 2 Tbs butter
- 1 cup chopped white chocolate
- 1/4 cup whipped cream cheese
- 1 cup shortbread cookie crumbs (aprox. 16 cookies)
- 6 large strawberries
In a saucepan, bring cream and butter to a boil. Place white chocolate in a bowl and pour the cream and butter over the top. Stir until the chocolate is melted and the mixture is smooth. Stir in the cream cheese. Microwave for 15 seconds, as needed, to keep the mixture loose.
Place one to two tablespoons of cookie crumbs in the bottom of a cordial glass or a shot glass. Press the crumbs flat. Top with the white chocolate mixture leaving 1/4 inch from the rim.
Cut the tops from the strawberries and cut in half lengthwise. Thinly slice the strawberries. Layer the slices in the top of each glass to form a flower. Start from rim of the glass placing the slices upright. Slightly overlap the slices and work your way around the glass building layers towards the middle. Refrigerate for at least one hour to set.