Nicole Miller is branching out into the world of wine with the launch of Nicole Miller Rosé! The Daily Summer spoke to the designer about her chic new bottle, and her love of France.
Tell us about your new rosé!
Being half French, I always grew up with wine. I really acquired my taste for wine during my school year in Paris. Summer trips to St. Tropez and later St. Bart’s got me loving rosé.
Why did you launch your own?
It seemed like a natural thing to do, especially since my brand has evolved into many lifestyle categories. We now have many home products, including cookware. When the opportunity presented itself, I was thrilled! After undergoing many tastings, I’m proud of the final product. What is unique about my rosé is that it’s made in Bordeaux, while most are made in Provence. As a Francophile and wine lover, I fell in love with the area years ago. I was impressed to learn how the great Châteaux from Bordeaux were able to produce such incredible rosés. I’ve traveled around Provence as well and visited many vineyards. I found this rosé far superior.
Walk us through the flavors…
It’s made at Château Auguste and is a blend of merlot, cabernet sauvignon, and cabernet franc grapes. It’s vinified by Damien Landouar, the famous French winemaker of Château Gaby. But more than anything, rosé is about relaxation rather than competition. This rosé is elegant and perfectly balanced with aromas of fresh raspberries and strawberries. It’s dry and aromatic, luscious but light.
Where will it be sold and poured on the East End?
Dopo la Spiaggia and Baron’s Cove in Sag Harbor. It will also be sold at Cavaniola’s Gourmet to begin and will be in other locations soon.
You’re an excellent chef — what do you love to pair with rosé?
My favorite thing to serve with rosé is langoustine. Our East End lobsters are a great substitute. I make a delicious lobster bisque, but the rosé is also great with a steamed lobster. Sometimes I’ll make a curried seafood stew and, of course, all kinds of salads and pasta dishes. My Vietnamese summer rolls are always a staple. I just can’t wait to plan this summer’s menu and serve my new rosé.
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