Oysters with Le Rêve Rosé, Granita & Caviar

For the Rosé Granita

• 1 cup chilled sparkling rosé ( We recommend using our Brut Rosé! Save the Le Rêve Rosé for sipping)
• 2 tbsp sugar (or honey)
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest

For Assembly

• 12 fresh oysters, shucked (Michelle prefers smaller ones, like Kumamoto)
• Caviar (½–1 ounce, depending on how generous you want to be)
• Rock salt, for serving

1. Make the Granita

• In a small bowl, whisk together the rosé wine, sugar, lemon juice, and lemon zest.
• Pour the mixture into a shallow metal or glass baking dish.
• Freeze for 30–45 minutes, then scrape with a fork.
• Return to the freezer and repeat scraping every 30 minutes until fluffy, icy crystals form — about 2–3 hours total.

2. Prep the Oysters

• Shuck the oysters just before serving.
• Nestle them on a tray filled with rock salt so they stay upright.
• Keep the oyster water in the shell - it adds great flavor.

3. Assemble

• Add a small spoonful of granita to each oyster.
• Top with a small dollop of caviar.
• Pop and pour the Le Rêve.
• Serve immediately.

This exquisite rosé sparkles into existence just once a year during the holidays—a fleeting masterpiece. With carefully selected parcels of exceptional Pinot Noir and Chardonnay, this is built upon the foundation of our prestigious Le Rêve Chardonnay tête de cuvée. Its creation is a study in subtlety: we blend traditional Pinot Noir base wines with those that have kissed their skins for just a few days, drawing out that signature blush of coral and whisper of fruit. This gentle maceration is the secret to its delicate character. Crafted using the time-honored méthode traditionnelle and patiently matured for six years before it graces your glass, this rosé stands alone in its sophistication.

This recipe and images are courtesy of Michelle Ewart. To see more of her recipies, go to ME Creative Napa.