In the sixth century BC, the Phocaeans brought grapevines from Greece to Massalia in southern France. The wines they produced were blends of white and red grapes that became popular in the Mediterranean. As a result, the south of France is considered the birthplace of rosé.
For many, rosé also became vin de soif, a “wine to quench thirst”—an unfussy wine to drink while cooking or offer as an aperitif before dinner. Many parents would even serve it to their children as a treat.
– 6 ounces dry white wine i.e sauvignon blanc, pinot grigio or soave
– 1/2 ounce Rose Elixir
Instructions: Drizzle Rose Elixir into the side of the wine-filled glass for a beautiful layered effect, serve.
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Cartledge, Paul. Sparta and Lakonia: A Regional History 1300-362 BC. 2nd ed. Abingdon, UK: Routledge, 2001.
Herodotus. Histories. Translated by A. D. Godley. Cambridge: Harvard University Press, 1920.