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Grab a bottle or two (or five) of Good Clean Rosé and pair them with the following:

welcome aperitif: spring rosé sangria, cilantro lime shrimp, salty salumi

cheese pairing: sweeter cheeses like any cheese with cranberries, and spicy cheeses with horseradish or bacon

vegetable pairing: veggetable burrito bowl, hearty legumes, roasted carrots, chickpea stew, lemon saffron risotto with fried zucchini blossoms, onion and pepper frittata, shaved cucumber ribbons tossed with feta and Italian dressing

pasta pairing: takeout pizza, sweet corn pasta with ricotta

meat/fish pairing: herb chicken, roasted turkey, roasted trout with thyme and lemon, spicy tuna roll sushi

dessert: meringue with strawberries, strawberry shortcake, chocolate covered strawberries

Here is our favorite recipe to pair with good clean rosé:

cilantro lime shrimp

* 1 lb Ruby Red Wild Caught Gulf Shrimp
* 1/4 cup cider vinegar
* Pinch of salt
* Small bunch of fresh cilantro
*Juice of one lime
*1/4 teaspoon of pink Himalayan sea salt

 

Bring a large pot of water just to a boil.  Add 1/4 cup cider vinegar & a pinch of salt & bring the water to a boil.

Drop the fresh or frozen shrimp into the water. Cook the shrimp with the heads and shells on.

Boil the shrimp until a few start floating on top of the water.

Drain the shrimp in a colander and shock immediately in an ice-bath by submerging the colander in the ice bath and then take out immediately. This will stop the shrimp from overcooking.

Peel and devein the shrimp and rinse out under cold running water.

Finely chop the fresh cilantro and squeeze the juice from lime. Place the cooked, peeled, and devined shrimp in a lovely bowl, pour a few tablespoons of the lime juice into the bowl, sprinkle with pink Himalayan sea salt and 1/4 cup chopped cilantro. Toss. Serve with Good Clean Rosé and enjoy

Order your good clean rosé here.

good clean red IGT 2019

“this brand is the most affordable, clean option that won’t give you a headache the next day.” – Josie S.

Elevated, gastronomic red table wine you can afford to share. Dry, fruity and easy to drink. It tastes like an old world tuscan wine with a new world super tuscan flair. good clean red will bring a touch of Tuscany to your meal.

description: rich ruby red color with a pleasant fresh and fruity aroma. notes of plums, blueberries and blackberries, cherry and a little spice. juicy and medium structured on the palate. it is dry and well balanced by subtle and round tannins. with each sip you experience a long, clean and characterful finish.

region: made by grape growers and winemakers using 100% sustainable farming and minimal-intervention in the appellation of maremma on the southwest coast of the tuscan wine region. South of Siena, the vines are planted in rolling hills among cypress trees in volcanic soil. known for affordable land, inexpensive production costs and a warm maritime climate. made with lesser-known indigenous grapes by smaller producers working hard to make wine in a place that isn’t famous. It’s hours away from major airports but the climate and soils are well suited to allow the native grapes to express themselves. the strength of this wine region is the focus on native and traditional grape varieties. 

winemaking: good clean wine producers and winemakers spend a lot of time in the vineyard nurturing the vines, to grow the best quality grapes. They listen to nature and react accordingly to the vineyard and grapes day by day, month by month and year by year to do what is best for the vineyard in any given situation. They implement a combination of organic, biodynamic and biodiverse farming and winemaking processes to grow healthy grapes in the vineyard. With the ultimate goal of bringing healthy grapes to the winery to make good clean wines. The result is wine that truly tastes like the grape varietal, the vineyard, season and site.

grapes: a refreshing blend of native italian grapes from the tuscan countryside near the sea. you can taste the unique and perfect combination of climate, soil and altitude with little outside intervention.

sangiovese: one of the most important red grapes in Italy. The clone that  can be usually found in this area of Maremma is called Morellino. Sangiovese, as a grape variety, also grows abroad in California and Argentina. Its origins are ancient as the Etruscans. Sangiovese means Sangue di Giove, blood of Jove.

ciliegiolo: Its origins are uncertain. According to some sources, it arrived in Tuscany from Spain, brought by pilgrims back from Santiago de Compostela, in the 19th century. According to recent studies it originated in Italy, and could be the father of Sangiovese. The name derives from its colour – ciliegiolo as in ciliegia, cherry. It has always been a popular blend with Sangiovese and recently has become the main feature in blends.

montepulciano: likely originated in Tuscany and may be related to the Sangiovese grape. When used in a blend, it adds hearty full-body to wines. Likes to be planted in cooler areas near the windy sea which allow the slow, even ripening required for the best quality tuscan red wines. Ripens very slowly, and needs a long hang time, but the warm marine winds from the Tyrrhenian Sea naturally speed up the ripening of our grapes. The best flavor emerges when made in stainless steel or neutral non-oak tanks. 

alicante: This grape variety of French origins was created by Henri Bouschet who crossbred Grenache with Petit Bouschet. The result is a grape variety rich in color which can be used by itself or to add a richer color to a blend. It’s commonly found in France and Spain. In Maremma, especially in Scansano and Magliano in Toscana, it is commonly used to blend with Sangiovese.

merlot: a blue-colored grape used as a blending grape and a varietal. The name derives from the French word meaning blackbird. It’s a soft and fleshy grape offering ripe, fruity aromas and complex, supple, full-bodied flavors. Added to our red to give it the feel of a Super Tuscan. 

traning system: spurred cordon and guyot

vine density: 43500/500 plants / hectare

type of soil: 75% sandy and rich in silt, 25% clay

altitude: variable between 100 and 300 mt above sea level

age of vines: 5-7 years

harvest period: mid September

fermentation: grapes are gathered and preserved thanks to the use of dry ice. Vinification at low temperature (max 27°C) with maceration on the skins for 4 days, then the wine is drawn off and the fermentation is concluded without contact with the skins. Normal malolactic fermentation follows.

maturation: in stainless steel tanks for three months on fine lees

bottling: starting from March of the following year

ageing potential: best drank young, within two years from it’s harvest

pairs with: cured meat starters and bruschetta, medium rare pork loin, pasta dishes with meat sauce, meat main dishes, rosemary potatoes and tiramisu

serving temperature: 16°C

recommended glass: a large Bordeaux-style glass.

alcohol: 13% abv

acidity: 4.83 g/l

residual sugar: 3.42 g/l  .50 grams residual sugar per 5oz glass of wine. Residual sugar in popular conventionally made red wine generally available has up to 12-57 g/l residual sugar.

calories: 116 per 5oz glass 

carbs: 3.4 grams per 5oz glass 

sulfites: free 28 mg/l, total 91 mg/l

igt: indicazione giographica tipica. a wine classification introduced in 1992 as part of the general reorganization of the d.o.c. italian wine law, to safeguard the quality and authenticity of the wine. these safeguards form regulated protected zones to ensure a higher quality of wine. this category of wine allows more freedom than doc and docg levels but ensures a higher quality of wine than the relatively unregulated table wine category.

it’s good for any time, any occasion. smooth like meditation, full like an orgasm. pairs best with good food, deep conversations, and deeper glasses.

it’s clean and minimal-intervention, produced and grown sustainably in small batches.

it’s wine you can feel good about drinking. tart cherry and plum notes make it rich and juicy, like a well-kept secret.

 

 

good clean rosé IGT 2019

“Bright and balanced, good clean rosé is one of the best priced elevated rosé wines on the market.” – Anna F.

seasons may change but your wine doesn’t have to. we enjoy good clean rosé all year long. fruity and fresh, with a charming character. good clean rosé is just delicious, plain and simple. it represents everything good clean livin embodies. a full, lush, elegant, savvy, quality of life. 

description: it’s as light and smooth as it is elegant with a bright, vibrant, cherry pink color. aromas of wild strawberry over an elegant floral background of red rose petals. The Sangiovese comes forth with maximum expression of terroir from the hills of Tuscany: fresh wild strawberry, yellow peach and green melon notes with brisk acidity and a fruity, yet dry finish. elegant and floral, refined red fruit flavors with crisp and balanced acidity. You might taste strawberry, yellow peach and green melon with a delicate and long, fruity and mineral finish.  An enjoyable, luminous rosé wine.

region: made by grape growers and winemakers using 100% sustainable farming and minimal-intervention in the appellation of maremma on the southwest coast of the tuscan wine region. The Mistral wind coming down through France hitting the coast of Italy gives the grapes strength and structure. The wines produced here are less expensive than other parts of Tuscany yet the quality is outstanding. Our grape growers and wine makers mix traditional winemaking with modern techniques to perfect the wines. They move forward with innovation but also look back at tradition. 

winemaking: When visiting during the harvest season, we learned about their focus on Innovation, Tradition and Knowledge. We witnessed the collection of the grapes and saw each step of the production from the very beginning. Innovation and tradition go hand in hand in order to create good clean wines. You’ll taste all the flavors of this territory every time you take a sip of good clean rosé.

grapes: a refreshing blend of native italian grapes from the tuscan countryside near the sea. you can taste the unique and perfect combination of climate, soil and altitude with little outside intervention.

sangiovese: one of the most important red grapes in Italy. The clone that  can be usually found in this area of Maremma is called Morellino. Sangiovese, as a grape variety, also grows abroad in California and Argentina. Its origins are ancient as the Etruscans. Sangiovese means Sangue di Giove, blood of Jove.

ciliegiolo: Its origins are uncertain. According to some sources, it arrived in Tuscany from Spain, brought by pilgrims back from Santiago de Compostela, in the 19th century. According to recent studies it originated in Italy, and could be the father of Sangiovese. The name derives from its colour – ciliegiolo as in ciliegia, cherry. It has always been a popular blend with Sangiovese and recently has become the main feature in blends.

training system: spurred cordon and guyot

vine density: between 3500 and 4200 plants / hectare

type of soil: mostly sandy and rich in silt

altitude: 250 mt above sea level

age of vines: 5-7 years

harvest period: mid September

fermentation: grapes are harvested and preserved with carbonic snow. Fermentation at controlled temperature (max 27°C) follows, with maceration on the skins for a few hours only. Drawing off and completion of fermentation without the skins. Malolactic fermentation is completed naturally.

maturation: in stainless steel tanks for 3 months on fine lees.

bottling: starting from January of the following year. 

ageing potential: best drank young, within 2 years from it’s harvest.

pairs with: cured meat starters, rich pasta dishes with meat based sauces, main dishes made with white meat or fish soups.

serving temperature: 14°C

recommended glass: a medium-sized, tulip shaped glass.

alcohol: 12.73% abv

acidity: 5.86 g/l

residual sugar: 2.84 g/l .42 grams residual sugar per 5oz glass of wine. Residual sugar in popular conventionally made rosé wines can range from 10-120 g/l.

calories: 118 per 5oz glass 

carbs: 3.6 grams per 5oz glass 

sulfites: free 23 mg/l, total 82 mg/l

igt: indicazione giographica tipica. a wine classification introduced in 1992 as part of the general reorganization of the d.o.c. italian wine law, to safeguard the quality and authenticity of the wine. these safeguards form regulated protected zones to ensure a higher quality of wine. this category of wine allows more freedom than doc and docg levels but ensures a higher quality of wine than the relatively unregulated table wine category.

It’s good to enjoy by the glass, by the bottle, and by the company of your nearest and dearest. great minds drink alike.

It’s clean and minimal-intervention, produced naturally and grown sustainably in small batches in the Toscana region. With fewer additives, you can drink tonight and still play tomorrow morning.

It’s wine you can feel good about drinking. Wild strawberry, yellow peach and green melon flavors are delicately dry, with a hint of a smile. 

 

 

for us, wine is the main event at thanksgiving, but we can’t wait to eat all. the. food. Stretchy pants, on!

celebrate making it through this intense year by popping open good clean spumante. it pairs perfectly with:

caramel apple baked brie appetizer

ingredients: 4-6 ounces brie cheese with rind cut off
10 ounces 1/2 a can apple pie filling
1/4 cup chopped pecans
2 tablespoons caramel
1 can of crescent roll dough, rolled out into one sheet
1 tablespoon butter melted, pinch of cinnamon for garnish

instructions: preheat oven to 350F. place crescent roll dough on a cookie sheet sprayed with nonstick spray. place brie in the middle of the dough. top brie with apple pie filling, pecans, and caramel. take the ends of the dough fold to cover the brie. pinch the dough together to seal. don’t worry if it’s not perfect. brush top of dough with melted butter and sprinkle with cinnamon. bake for 20 minutes or until the crescent dough has browned and is cooked through. remove and serve with apples, crackers, graham crackers, or toasted bread.

good clean rosé will pair with everything you serve, including turkey, stuffing, green beans, cranberry sauce, sweet potato casserole (the kind topped with marshmallows). it also goes great with pizza, if thanksgiving just isn’t your thing.

dry and versatile, good clean white is a perfect balance of fresh floral aromas and citrus flavors. it’s a memorable party guest because it’s easy drinking, interesting, high quality wine that’s easy on the wallet and pairs perfectly with turkey and sweet potatoes. 

crowd friendly, affordable, versatile good clean red pairs well with turkey, gravy, sauces, and roasted vegetables. we are going to pair it with:

crockpot turkey meatballs in cranberry sauce

ingredients:2 lb bag frozen pre-cooked turkey meatballs

12 ounce bottle chili sauce

14 ounce can jellied cranberry sauce

2 tablespoons orange juice

1 tablespoon brown sugar

1 tablespoon chopped parsley

instructions: place the cranberry sauce in a bowl and microwave at 45 second intervals until just melted.
whisk in the chili sauce, orange juice and brown sugar; stir until mostly smooth. place the meatballs in a slow cooker and pour the sauce over them. cook for 4 hours on low then serve, topped with parsley if desired.

toasting to friends, family, and health is more important than ever this year and we are going to finish this with sparkling rosé and dessert. wine is a memorable and refreshing complement to pumpkin pie. light and crisp good clean spumante rosé balances the sweet and spice.

pumpkin pie bites

ingredients

1 pkg (14 oz) refrigerated pie crusts (2 crusts)

1 cup solid pack pumpkin (not pie filling)

1/3 cup evaporated milk

1/4 cup sugar

2   eggs

1 tsp ground cinnamon

1 tsp pumpkin pie seasoning

whipped topping 

2 1/2 inch round cookie cutter

mini muffin pan

directions: preheat the oven to 375°F. unroll the pie crusts and cut out 24 small rounds with a 2 1/2 inch round cookie cutter. spray mini muffin pan with nonstick cooking spray and gently press the rounds into the wells of the pan. in a medium mixing bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, and cinnamon. evenly distribute the filling among the pie shells. bake for 20–25 minutes, or until a toothpick inserted into the filling comes out clean and the crusts are golden brown. carefully remove the pies from the pan and cool them completely. top the pies with whipped cream and serve.

we wish all the good things in life be yours in abundance now and throughout the coming year. be sure to take a pic, post, and tag @goodcleanwine we want to see your pairings!

Enjoy a fall cocktail to delight the senses. Pour a glass, light a fire, and get cozy.

This recipe makes one pitcher of spritz using a bottle of good clean spumante. It serves six.

6oz apple cider

2TB orange liqueur

2TB maple syrup

1 bottle of chilled good clean spumante

rosemary sprigs for garnish

lemon and gold sugar (optional)

rim glasses with lemon wedge and dip in gold sugar. combine apple cider, orange liqueur, and maple syrup. stir. pour mixture into pitcher. add bottle of spumante to pitcher and stir. pour into glasses and garnish with rosemary sprig.

get to know good clean spumante IGP

good on special occasions, like anniversaries or tuesday nights. refreshing bubbles offer a gentle tingle between morsels and secrets. lighter than a proposal, fuller than a fling. clean with minimal-intervention, produced naturally in small batches in the emilia-romagna region of italy. it’s bubbly like the people who live there and you, after a glass or several.

wine that sparkles on your tongue and brings cheer(s) to every season. flowery notes of hawthorne, white fruits, and green apple elevate it from bottle to bouquet, to give to loved ones, or keep for yourself.

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