Sunday Sips: Featuring Ott Clos Mireille Rosé
There are few things more evocative of summer, slow afternoons, and light luxury than a glass of fine rosé. When that rosé is Clos Mireille from Domaine Ott, from the golden hillsides of Provence, it becomes something more: a ritual in pink-gold, salty Mediterranean air, and refined elegance.
One of the reasons Clos Mireille Rosé holds such a special place in our hearts is because it instantly takes us back to our time in Cannes, sitting at a sun-drenched beach club with the Mediterranean stretching out before us. We spent long, leisurely afternoons there with glasses of Domaine Ott Clos Mireille Rosé in hand — the pale, shimmering pink perfectly matching the Riviera’s relaxed elegance. Each sip carried the essence of the sea breeze, the warmth of the sun, and the lively chatter of the Côte d’Azur. Now, whenever we open a bottle at home, it feels like a return to that moment: carefree, coastal, and utterly timeless.
On this Sunday, let’s uncork a bottle and explore what makes this wine special — and how to enjoy it, especially with delicious vegan pairings.
Taste of Provence: What Is Clos Mireille Rosé
Clos Mireille is one of three estates in the Domaines Ott portfolio, located in La Londe-les-Maures, on the Mediterranean coast in the Côtes de Provence appellation. The vineyards benefit from a maritime climate — sea spray, dry air, warm sun, cool nights — and soils composed of clay (without limestone) plus schist, which give a particular minerality and freshness.
The blend is principally Grenache and Cinsault, with smaller percentages of Syrah and Rolle (also known as Vermentino in some regions). The grapes are hand-picked, sorted, then gently pressed; fermentation is slow and controlled, usually in stainless steel, with bottling in the spring following harvest. Importantly, from 2022 onward it has been certified organic.
Aromas, Flavors & Texture — What You’ll Experience
In the glass, Clos Mireille Rosé shows a shimmering hue: pale pink with golden or copper highlights, sometimes even approaching a soft shell-pink.
On the nose and palate:
Fresh, expressive fruit: white peach, nectarine, apricot, sometimes yellow fruits like melon, mango.
A bright, salty/mineral backbone: subtle salinity from the sea’s influence, minerality from the terroir.
Citrus and acidity: lemon rind, perhaps grapefruit, giving the wine lift.
A slightly spicy or floral finish: touches of spice (cardamom or perhaps clove) or herbal notes (herbes de Provence, boxwood leaf) build on the fruit.
The mouthfeel is elegant and well-balanced: lively acid, good tension, freshness, yet with enough body to support food. The finish tends to be crisp and persistent.
Why “Sunday Sips” and When to Serve It
“Sunday Sips” is about slowing down — enjoying moments, savoring the senses, perhaps gathering friends or family. Clos Mireille Rosé is perfect for this:
As an aperitif: chilled, before lunch, possibly with olives or light snacks.
With a light brunch: think fresh salads, chilled soups, pastries.
During a relaxing evening on the porch or terrace, especially as the sun begins to lower.
Serve it cold, ideally around 8-10°C (46-50°F). A well-chilled bottle helps showcase its bright acidity, minerality, and restrain rather than letting any sweetness dominate.
Vegan Pairings: Let the Wine Meet the Plate
Rosé from Provence has always been food-friendly. Clos Mireille, with its delicate fruit, salty tang, minerality, and herbal finish, lends itself beautifully to vegan dishes. Here are pairing ideas organized by time of day and style, plus tips to make them shine.
Brunch / Light Meals
Chilled summer gazpacho – Tomato, red bell pepper, cucumber, garlic, and basil. The freshness and acidity of the soup match the wine’s citrus-fruit profile, and its chill contrasts with the cool mineral undertones.
Tofu ricotta & herbs on grilled sourdough – Blend tofu with lemon, nutritional yeast, fresh herbs (parsley, chives), a drizzle of olive oil. The creamy texture and herbal notes partner nicely with the wine’s fruit and floral hints.
Fruit salad with stone fruits and citrus – Peaches, nectarines, maybe a dash of grapefruit, mint. Echoes the wine's peachy, nectarine flavors while the citrus adds brightness.
Salads & Starters
Nicoise-style inspired salad (vegan version) – Blanched green beans, fingerling potatoes, olives, capers, cherry tomatoes, maybe grilled artichokes, dressed in a lemon-olive oil vinaigrette. The salty and herbal components match the wine’s salinity and minerality.
Fennel and orange salad – Thin slices of fennel, orange segments, red onion, a light vinaigrette. Fennel’s licorice hint dances with the herbal elements in the wine; citrus highlights fruit flavors.
Roasted beet and citrus carpaccio – Thin beet slices, maybe a drizzle of balsamic or citrus glaze, topped with microgreens or herbs. The earthiness of beet is lifted by the wine’s fruit and acidity.
Main Courses
Grilled vegetables and herbed tofu kebabs – Zucchini, bell peppers, eggplant, marinated tofu with rosemary, thyme, garlic, maybe even a touch of smoked paprika. Grill gives a slight char that plays well with the wine’s subtle spicy/herbal finish.
Vegan paella – Saffron, bomba rice, artichokes, peas, roasted red peppers. The richness of saffron and earthiness is balanced by the wine’s freshness and minerality.
Mushroom risotto with herbs – Use mushrooms with good texture (e.g. cremini, oyster), vegetable stock, fresh thyme, parsley. Richness from the risotto is offset by the wine’s acid, and the herbal cues respond to similar notes in the wine.
Exotic & Global Flavors
Thai-inspired green curry with tofu and vegetables – Coconut milk, fresh lime, cilantro, ginger. The wine’s fruit and acidity cut through the creaminess, and its subtle spice melds with the curry’s aromatics.
Middle Eastern mezze platter – Hummus, baba ganoush, tabbouleh, falafel, pita: plenty of herbs, lemon, garlic. Each dip brings different textures and flavors; the wine adapts.
Salsa verde pasta with olives and sun-dried tomatoes – Garlic, parsley, capers, anchovy replaced by capers and olives in vegan version; sun-dried tomatoes add sweet tang. The wine’s minerality and fruit complement both the green herbs and the deep tomato notes.
Desserts & Late Sips
Poached peaches or apricots – Gently poach in lightly sweetened herbal tea (maybe thyme or rosemary), serve with vegan whipped cream or coconut cream. Echoes the stone fruit notes and offers a soft, sweet ending without overwhelming the wine.
Fruit sorbet – Peach, citrus, or mixed berry sorbet. Clean and refreshing; good match to the crisp finish of the wine.
Almond-orange cake (vegan) – Light and moist, orange zest, maybe a glaze. The nutty tones can reflect the wine’s subtle richness; orange zest plays off citrus tones.
Tips for Getting the Most from the Pairings
Balance the levels of acidity: If your dish has high acidity (lemon, vinegar), make sure the wine is well chilled to preserve its crispness, which helps harmony.
Mind the seasoning: Salt and herbs (especially Mediterranean herbs) are wine’s friends here. They help bring out the wine’s freshness and highlight its salty-mineral edge.
Texture matters: Dishes with a bit of creamy texture or soft richness (risotto, coconut milk, herbed nut sauces) work better than heavy sauces that completely dominate.
Avoid very sweet or heavy spice: Cloaking the wine with very sweet foods or intensely spicy ones (e.g. hot chili paste, overpowering masalas) can overshadow its elegance.
Why Clos Mireille Rosé Feels So Sunday-Perfect
What makes a wine feel like Sunday? For many, it’s something approachable yet special; relaxing yet refined. Clos Mireille Rosé accomplishes that balance beautifully:
It has depth without heaviness: you can sip it slowly, enjoy its evolution in the glass.
There is elegant restraint: not flashy, not over oaked, not overly ripe; just precise fruit, good minerality, freshness.
It is versatile: pairs across cuisines and moods, from light snacks to richer vegan mains.
It carries with it a sense of place: the sea, the schist, Provence sun—offering an escape even in your own home.
Pour, Sip, Revel
This Sunday, whether you’re reading on the patio, cooking something delicious and plant-based, or simply gathering with loved ones, a bottle of Clos Mireille Rosé can elevate the moment. Serve it cold, pair it with something fresh, herbal, a little salty, a little rich — let the wine be the thread that ties your meal together.
So here’s to slow Sundays, to rosé that feels like Provençal light, and to flavors that dance in harmony. Cheers!
