Wine Jugs for Rosé Wine – Polish Pottery

Rosé wine embodies lightness, Mediterranean joy of life, and culinary finesse. With a Polish pottery jug (0.5–2 L), rosé wine is presented both elegantly and practically – perfect for romantic dinners, summer garden parties, or fine dining service.

Advantages of Polish pottery for serving rosé wine:

• Keeps temperature: Ceramic maintains the wine’s cool temperature longer.

• Elegant design: Traditionally hand-painted with Mediterranean inspiration.

• Versatility: From small 0.5 L jugs to large 2 L jugs for gatherings.

The combination of rosé wine, Spanish cuisine, and Polish pottery offers a feast for both the eyes and the palate.

Wine Recommendation

One of Europe’s best rosé wine producers is Bodegas Muga in Haro, Rioja (Spain).
Special features of Muga’s rosé wines:

• Made from Garnacha and Viura grapes, often with slight oak aging.

• Aroma: Strawberry, red currant, peach, and a hint of herbs.

• Taste: Fresh, fruity, and perfectly balanced with elegant minerality – ideal for Mediterranean cuisine.

Three Spanish Main Dishes to Pair with Rosé Wine

1. Paella de Marisco (Seafood Paella)

Ingredients (4 servings):

• 300 g organic Bomba rice

• 500 g organic seafood (prawns, mussels, squid)

• 1 onion, chopped

• 2 tomatoes, chopped

• 1 red bell pepper, diced

• 2 garlic cloves, minced

• 800 ml vegetable stock

• 2 tbsp olive oil

• 1 tsp saffron threads

• Fleur de Sel, black pepper

Preparation:

1. Sauté onion, pepper, and garlic in oil.

2. Add tomatoes, simmer briefly.

3. Stir in rice until slightly translucent.

4. Dissolve saffron in a little stock, add, then pour in remaining stock.

5. Place seafood on top, simmer until rice is tender.

6. Season, serve alongside rosé wine.

2. Pollo al Ajillo (Garlic Chicken)

Ingredients:

• 1.2 kg organic chicken pieces

• 10 garlic cloves, crushed

• 150 ml dry rosé wine

• 3 tbsp olive oil

• Fleur de Sel, pepper, parsley

Preparation:

1. Season chicken, brown in oil.

2. Add garlic, fry briefly.

3. Pour in wine, reduce slightly.

4. Cover and simmer for 30 min.

5. Sprinkle with parsley, serve with rosé.

3. Bacalao a la Vizcaína (Cod in Vizcaya Sauce)

Ingredients:

• 600 g cod fillet

• 4 onions, thinly sliced

• 3 tbsp olive oil

• 2 tbsp tomato paste

• 150 ml vegetable stock

• 1 tsp smoked paprika

• Fleur de Sel, pepper

Preparation:

1. Sauté onions in oil until golden.

2. Add tomato paste, paprika, and stock, simmer 10 min.

3. Season cod, place in sauce, simmer 8–10 min.

4. Adjust seasoning with Fleur de Sel, serve with chilled rosé.