Bonterra Organic Rosé

Bonterra Organic Rosé is a gorgeous, dry Rosé with solid, crisp acidity that makes it a good partner for food.

February 4, 2021

If you’re looking to toast your honey on Valentine’s Day, why not do it with Rosé? Pink wines are terrific anytime, but seem especially appropriate when Cupid’s slinging his arrows.

And on this special day devoted to love, how about showing some love for our planet by toasting with Bonterra Organic Vineyards Rosé, which is available in both bottles ($16) and boxes ($22.99). According to the winery, “Bonterra has studied the impact organic and biodynamic farming has on the climate and their practices offset the effects of global warming, meaning that glass of wine is doing good.”

Bonterra’s winemakers say, “At Bonterra, we have a deep respect for the environment. Organic farming and regenerative practices enrich the biodiversity in our vineyards year after year. Bonterra vineyards have been farmed organically since 1987, long before organic products were widely available in America. The inspiration for farming this way was simple: organic grapes produce the purest expressions of the varietals and land on which they are farmed.”

Bonterra Rosé 2019 is a Grenache-based blend from organic vineyards throughout California, with much of the fruit coming from Bonterra’s organically-farmed estate vineyards in Mendocino. It’s a gorgeous, dry Rosé with solid, crisp acidity that makes it a good partner for food. There are appealing fruit flavors of pomegranate, pineapple, peaches and watermelon in abundance in this easy-to-love Rosé. Enjoy it this Valentine’s Day or any other day that a good Rosé calls out to you.

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Sips, Utah Bites

rose, valentine’s day, wine

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.