Harvest usually wraps the first week of October, and by the time the last bin comes off the crush pad, our crew is ready for something slower than a quick bite standing up. People assume rosé packs away with summer, but this is the dinner that changes their mind: a pan-seared sea bass with roasted fall vegetables, built around a bottle of our 2025 Rosé of Pinot Noir instead of around a clock. It isn’t fussy. It’s the kind of meal you put together in under an hour, pour a glass, and let the table do the rest.

Serves 4 to 6

Ingredients

• 4 sea bass fillets (6 oz each), skin-on
• 4 tablespoons olive oil, divided
• Kosher salt and black pepper
• 1 lb delicata squash, sliced into rounds
• 1 lb Brussels sprouts, halved
• 2 shallots, quartered
• 4 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill or parsley
• 1/2 cup Moshin 2025 Rosé of Pinot Noir, plus more for the table

Steps

1. Preheat the oven to 400°F. Toss the delicata squash, Brussels sprouts and shallots with 2 tbsp olive oil, salt and pepper. Roast 20 to 25 minutes, until tender and lightly caramelized.
2. While the veggies are roasting, pat the sea bass dry and season with salt and pepper. Heat the remaining olive oil in a large skillet over medium-high heat. Sear the sea bass skin-side down for 4 to 5 minutes, then flip and cook 2 to 3 minutes more, until just cooked through.
3. Remove the sea bass and set aside. Deglaze the pan with Rose and reduce by half. Lower the heat, add the lemon juice and the butter to the skillet, and swirl until it emulsifies. Turn off heat
4. Stir in the herbs, then check for seasoning.
5. Spoon the roasted vegetables onto plates, top with the sea bass, and finish with the warm lemon-herb butter.

Faculty Stacey’s note: why this wine works

Sea bass and roasted fall vegetables carry enough richness to stand up to a wine with real body, and our 2025 Rosé of Pinot Noir has more of it than people expect. It’s made from the same Pinot Noir fruit as our reds, with just enough skin contact to pick up color, a touch of red-fruit character and a fuller texture than a typical rosé, while keeping the acidity that cuts through the butter in the pan sauce.

Don’t put the bottle away when summer ends. A rosé built with this much structure earns a spot at the harvest table right alongside our Pinot Noir.

Serving it up

Pour the rosé well chilled, straight from the fridge, and let it warm slightly in the glass as you eat. This is a meal meant to be lingered over, so take your time and enjoy it in good company.

We’re currently offering a discount on the 2025 Rosé of Pinot Noir by the half case and full case, a good excuse to stock up before it’s gone for the season. Shop the case sale while it lasts.

Moshin ships to many states; check our shipping information page for details on where we can send a bottle. Please enjoy responsibly. 21+ only.

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