Even if sweet wines aren’t usually your go-to, this one is impossible to resist! Meet a red Italian sparkling treasure from the magical Piedmont region in northwestern Italy With an alcohol content around 11.5%—including 6.5% luscious residual sugar—this wine is a rare gem: one of the few sweet Italian wines to earn DOCG status, the pinnacle of Italian wine excellence.
DOCG, or Denominazione di Origine Controllata e Garantita, means “regulated and guaranteed placename,” ensuring every bottle undergoes rigorous testing/tasting and analysis for unmatched quality and authenticity. Pop a cork and experience a sparkling Italian delight that dances between elegance and sweetness.
Meet Rosa Regale, a sparkling jewel! Crafted exclusively from Brachetto grapes around the charming town of Acqui Terme, this sweet, delicate red sparkler is pure magic in a glass.
Think rosy, fruity, and irresistible—the perfect companion to chocolate (especially dark!), caramel, whipped mascarpone, or homemade whipped cream for a dreamy dessert moment.
But don’t stop there! Rosa Regale is wonderfully versatile, pairing beautifully with seafood, salty hard cheeses, Gorgonzola with figs, or even a spicy dish for a playful contrast. Pop a bottle and let the sparkling sweetness dance on your palate!
Brunch but make it sparkling!
Planning a holiday brunch? Let Rosa Regale steal the show! This sweet, delicate red sparkling wine dances perfectly with waffles topped with raspberries, peaches, and strawberries, fresh fruit salad, and French toast.
Feeling adventurous? It even pairs surprisingly well with spicy local sausages, adding a playful sparkle to every bite. Bring the bubbles, bring the joy—Rosa Regale turns brunch into a celebration!
Rosa Regale stands out as one of the top-selling Brachetto wines, and it’s easy to see why. This unique red sparkler bursts with the fragrance of freshly crushed strawberries and delicate rose petals. On the palate, it strikes a beautiful balance—sweet yet vibrant—with notes of raspberries and a lively crisp acidity that glide into a clean, refreshing finish.
Even if sweet wines aren’t usually your thing, Rosa Regale is the irresistible exception—elegant, refreshing, and undeniably enchanting and a showstopper for the holidays!
Love at first sip?
Little known fact: Brachetto d’Acqui dates back to the times of Cleopatra. Legend has it that both Julius Caesar and Marc Antony presented Cleopatra with several wineskins filled with this luscious elixir, knowing it would be love at first sip. The empress then had her lovers drink the wine in order to unleash their passion, and the rest is history.”
Perfect pairing
Chocolate Brownies
- 1 Box Brownie mix
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon of instant coffee
- Follow the instruction for the brownie mix. Add the chocolate chips, and instant coffee, then mix well. Because there are additional chips in the batter, I would lower the temperature to 325 and occasionally check with a toothpick until cooked. Let the brownies cool off for 10 to 15 minutes, pour a glass of Rosa Regale, then add a big scoop of homemade whip cream or vanilla ice cream or both and enjoy!
Gorgonzola Fig Prosciutto Flatbread
- Flatbread
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam (from a 6-ounce jar)
- 1 cup Gorgonzola cheese, crumbled
- 2 ounces sliced prosciutto
- sliced figs(1-2)
- 1/2 cup Arugula (optional)
Preheat oven to 375. Drizzle about 2 tablespoons of olive oil over the flatbread and sprinkle half of the garlic and rosemary on top. Season with salt and pepper. Next, dollop 1/4 cup of fig jam evenly across the bread. Scatter half of the cheese, sliced figs and prosciutto over the flatbread. Bake in the oven for approximately 15 minutes, until the flatbread is puffed and golden. Once baked, transfer the flatbread to a cutting board and let it cool for 10 minutes before slicing. Repeat the process with the remaining ingredients to prepare the second flatbread. Finally, garnish with sliced scallions and arugula then serve. (Prosciutto can also be eliminated from the recipe.)
***This recipe was inspired by one of my favorite Chef’s, Todd English.
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