Rose Strawberry Shortcake

Magic wasn’t just in the air — it was swirling in the glass the day we wandered into the Queen of Cups tasting room. I’ve never chased rosé before, but the 2024 “Pazinos” demanded attention. An eight-varietal full vineyard field blend from Viñedo Jesús y María and Cochise County, wild yeast fermented, aged ten months in neutral barrel, and bottled in Patagonia, Arizona — it carried sun-soaked vineyards, desert wind, and a whisper of Mexico with every sip.
 
It was vibrant. Unexpected. Alive. That same spirit of spontaneity led to strawberries. No plan. Just instinct. Fresh berries met rosé in a bright, glistening reduction that tasted like summer unfolding in real time — floral, slightly wild, beautifully untamed.
 
Instead of a dense base, I chose featherlight angel food cake — airy as desert sky, soft as a passing cloud — letting the wine-soaked berries take center stage. This Rosé Strawberry Shortcake isn’t just dessert. It’s an experience. Juicy fruit, lifted with floral wine notes, poured generously over ethereal sponge. Light but expressive. Playful yet refined.
It’s the kind of dish you serve at golden hour — when stories are being told, laughter carries on the breeze, and adventure feels just beginning.
 
Perfect for summer barbecues… or wherever the road takes you.