A collection of some of our favorite pairings and recipes from local, Long Island wine and food enthusiasts. 

 

 

RED SPARKLER

Royal Red Frosae paired with Prosecco Sparkling Wine

- Sara Lehman: Sommelier, Chef & Pairing personlity


 

MERLOT & MINT

Royal Red Frosae paired with fresh mint

- JAMES JUNK: EXECUTIVE CHEF OF BISTRO 72 AT THE HOTEL INDIGO EAST END


 

CHOCOLATE MERLOT WONTON TACO

Frosae Chocolate Merlot on a crispy Wonton Wrapper, accented with bits of prosciutto

- SARAH LEHMAN: SOMMELIER, CHEF & PAIRING PERSONALITY


 

A VERY ADULT ICE CREAM SANDWICH

Frosae Chocolate Merlot placed between two Amaretti cookies

- SARAH LEHMAN: SOMMELIER, CHEF & PAIRING PERSONALITY

cookie.png

 

THE WHITE PLUM

Elegant White Frosae served over a bed of plums & grapefruit, topped with maple honey

- SARA LEHMAN: SOMMELIER, CHEF & PAIRING PERSONALITY


 

BERRY WHITE

2oz servings of Elegant White Frosae on a bed of raspberries & blackberries

- CAROLE GAGLIANO: RETIRED EDUCATOR, EVENT PLANNER & C


FRUIT FROM THE VINE

1oz scoops of Royal Red & Elegant White Frosae, accented with fresh strawberries & fig, drizzled with a light glaze of reduced balsamic vinaigarette

- JAMES JUNK: EXECUTIVE CHEF OF BISTRO 72 AT THE HOTEL INDIGO EAST END


 

FROSAE, STRAIGHT UP

Four 1oz scoops of each variety of Frosae makes one tall glass of wine

- NATALIA DE CUBA ROMERO: FOOD BLOGGER FOR THE EDIBLE EAST END


A FLIGHT OF FROSAE

1oz scoops of Chocolate Merlot, Royal Red & Elegant White on a bed of chocolate wafer cookies

- CAROLE GAGLIANO: RETIRED EDUCATOR, EVENT PLANNER & CATERER