Ottawa, ON

June 2019


Matt’s review:



With its elegant fancy pink colour, the 13th Street winery ‘Pink Palette’ has a remarkable bottle appeal as it glamorizes any table. The visual appeal is complemented with inviting aromas of ripe sweet red fruit, cranberry, apple, and sweet cherry-rancher candy aromas. Refreshing with a creamy smooth texture, there’s a hint of sweetness that complements the dried cherry and herbs on the finish, making this wine a great choice for patio sipping and enjoying with charcuterie, grilled pork, lamb, or chicken, and fruity summer salads. Also makes a terrific F’rosé! Tasted June 2019. 88 points. Matt Steeves –

Available at LCBO or winery direct – $15.95


Also makes a terrific F’rosé!!!

Strawberry F’rosé



Servings: Makes 4–6

  • 1 750 ml bottle hearty, bold rosé (try 13th Street Winery’s Pink Palette)
  • ½ cup sugar
  • 8 ounces strawberries, hulled, quartered
  • 2½ ounces fresh lemon juice

Recipe Tips


  • Pour rosé into a 13″x9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
  • Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
  • Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
  • Blend again until frosé is slushy. Divide among glasses.
  • Do Ahead: Rosé can be frozen 1 week ahead.