Sparkling Valentine's Inspiration
Need some Valentines inspiration? Or just fancy treating yourself this February? We have a few treats for you to explore this month…
Wine of the Month offer
Whether its a date night in to pair with a Valentine’s meal, or ‘Gal-entines’ with the girls, our Rosé Non-vintage is the perfect little February treat. This month you can save £38 when you buy a case of our Rosé NV – with our 6 for 5 offer. This delicious wine is bursting with notes of rhubarb, raspberry, wild roses and lemon zest!
Wiston Estate RosÉ 2018
To mark Valentine’s Day, each single bottle of our Rosé 2018 purchased will be presented with a complimentary gift box and a Valentine’s card, thoughtfully included. Available online and in our cellar door for a limited time, from now until the 14th February.
wiston winery TOUR & TASTING
Make a day of it! Join us on our award-winning Tour & Tasting – this tour scooped the Gold Medal for Experience of the Year at the 2023/24 Beautiful South Awards! The tour is winter friendly – so we run it throughout the year.
jordon’s Chocolate Pot recipe
Our Valentine’s dinner at Chalk is now fully booked – but our Head Chef Jordon has written up a recipe that you can try at home whilst your bottle of bubbles is chilling in the fridge.
Ingredients
- Dark Chocolate Cream
- 230g Whipping Cream
- 20g whole milk
- 50g egg yolk
- 20g Sugar
- 60g dark chocolate
- Poached Rhubarb
- 200g Pink Rhubarb
- 300ml Wiston rosé NV (substitute for water if you’d prefer to drink the rosé)
- 300g sugar
- 1 orange
- ½ vanilla pod (seeds removed)
- 1 tbsp roughly chopped fresh ginger
- Chantilly Cream
- 300ml Whipping cream
- 1tbsp Icing sugar
- ½ Vanilla pod (seeds removed)
Method
Dark Chocolate Cream
Begin by combining whole milk and double cream into a saucepan and bring to the boil, once at boiling point pour over the egg yolks and sugar – whisk together and return to the saucepan and place onto a very low heat, continuously stirring until the mixture begins to resemble a thick shiny custard. When the mixture is ready, pour over the dark chocolate and butter and combine with a whisk, once fully combined pour into bowls of choice and set in fridge for 3-4 hours.
Poached Rhubarb
Combine rosé, sugar, vanilla, orange zest and ginger to a saucepan and bring to boil. Once boiled, add sticks of rhubarb and simmer for 6-7 minutes. Remove from heat and allow rhubarb to cool down in the syrup.
Chantilly Cream
Whisk cream, sugar and vanilla together until cream holds a stiff peak.
To Finish
Remove bowls of chocolate from the fridge 10 minutes before serving, top with wedges of poached rhubarb, Chantilly cream and crushed pistachios, serve with a glass of Wiston rosé NV and enjoy!
Meet our Head Chef, Jordon Powell
