With summer's hot and heady arrival, slaving away over a romantic dinner can be the last thing on your mind.
This year, we're celebrating the single most romantic day of the year over a crisp bottle of rosé brut, the perfect accompanient to a fresh seafood dish best enjoyed al fresco with the one you love.
Blushing pink and sparkly, nothing says celebration or romance like a beautiful bottle of Akarua Rosé Brut. Fresh, gentle strawberry and spice aromas with a lovely creamy palate carrying to a long savoury brut finish, Akarua Rosé Brut is a stunning aperitif wine and beautiful accompaniment to the ocean's endless bounty.
Here are five delicious food pairings that are a match made in heaven with Akarua's drink of the season:
1. Watermelon, Fennel and Feta Salad with Prawns
Few flavours work as well together as juicy watermelon, crumbly feta and full, flavoursome prawns. This gorgeously light and aromatic dish is light enough for summer dining yet bold enough to make a lasting impression.
2. Salmon Crostini with Lemon Crème Fraiche
The romance of salmon reigns supreme in this fresh summer recipe. The creme fraiche adds a buttery, indulgent element. Rosé cuts through the richer flavours with its subtle, crisp tannins.
3. Grilled Prawns and Baby Octopus
These baby octopus skewers are delicious eaten as is or, to make a larger meal, served alongside a crisp summer salad with feta. Rosé is the perfect touch to accompany a truly standout dish.
4. Tempura Oysters with Ginger and Mirin Dipping Sauce
Who can resist tempura oysters? Wow your beloved this Valentine's Day with these delectable little morsels. The light and fluffy batter provides the right ammount of crunch while the rosé cuts through the combined Asian flavours.
5. Grilled Scallops with Miso Dressing
Few seafood dishes rival the romance of buttery grilled scallops. Beautifully fresh scallops doused in this salty sweet dressing with a touch of lemon, make a delicious entrée or sharing plate. The Asian-inspired miso marinade really lets the Akarua Rosé Brut sing.