June 11th is National Rosé Day

June 11th is National Rosé Day and this week I am featuring two Rosés on the menu plus the wine of week, our 2017 Grenache Syrah Rosé. It is fermented in French Oak barrels for 14 months. This is a delicate, yet vivacious wine with aromas of raspberries and flavors of freshly picked strawberries and blueberries with a hint of mandarin. Its balanced acidity provides a delightful finish.  Pairs with a citrus side salad, a tomato and goat cheese quiche or with mixed berry crepes for brunch. Enjoy chilled!

Last week, I was in the mood for an orange sesame dressing on my salad, but I had none and wasn’t in the mood to go anywhere. So, I looked into my pantry to see what I could come up with. I did google a few recipes to see how they created this dressing. I noticed one of them made it with marmalade and since I had marmalade in my fridge I looked to see if it was doable with the ingredients I had. I had most so I made some changes. I am including my marmalade recipe too. Most recipes are triple this, I just reduced it, because it is just me.

Last night, since I still had some dressing left, I made a quinoa salad with blueberries, red onion, celery, cashews, chevre and bell pepper and drizzled the dressing and mixed. This was a fabulous salad on a hot summer night. Enjoy with a glass of our newest release the 2017 Grenache Syrah Rosé. I will feature this wine outside at our new bar. Remember, tastings are outside only, and reservations are required. Make your reservation now at https://reyeswinery.com/tastingroom and click on the “pink” reservation link.

Directions for the Marmalade


  •           Zest of 5 oranges
  •           2 cups sugar plus ¼ cup
  •           2 tbsp orange blossom water
  •           1 tbsp Vanilla
  •           1 tsp cardamom
  •           2 cups 2018 Reyes Muscat

Directions for Citrus Marmalade and Sauce

  1. Zest the oranges
  2. Place in a 2 ½ qt cast iron pan with 1 cup of 2018 Reyes Muscat and boil for about 10 minutes.
  3. Turn off flame and add orange flower water to pot. Leave out on stove over night or at least 12 hours or until all liquid is evaporated.
  4. Then add 1 cup Reyes 2018 Muscat and sugar to same pot.
  5. Boil until sugar is dissolved, about 5-10 minutes on medium heat. When the mixture becomes frothy, it should be done. You want the carrots and orange zest to be soft.
  6. Add vanilla and cardamom and stir.
  7. Pour into hot sterile jars.
  8. Once cooled, then you can start the dressing portion.


Orange Dressing Ingredients

  • 1/3 cup orange marmalade
  • 1/8 tsp cayenne pepper
  • ¼ tsp ground ginger
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ cup cider vinegar
  • 2/3 cup vegetable oil
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp honey (use a lighter honey, like wildflower. I used blueberry)
  • 11 oz can mandarin orange


Mix all ingredients in a blender or a food processor and mix until combined and the mixture becomes creamy, about 30 to 45 seconds.