Here’s Why Martha Stewart Puts Ice in Her Rosé

Would you drink your rosé on the rocks, like Martha Stewart?

Martha Stewart isn’t afraid to break a couple rules in the kitchen. She puts mayonnaise on her grilled cheese (like in this recipe), washes her knives with wine corks and boils her lobster with tequila. Now, according to an interview in Jezebel—she puts ice in her rosé.

To any primo vinos, this might sound like blasphemy. But Martha can be quirky. Did you know she keeps 30 canaries in her dining room?

Martha likes to keep her rosé cold on a hot night, but she also thinks that adding ice prolongs a glass of wine. She admits she doesn’t drink a lot, so adding a few cubes can make one glass go a little further—allowing her to savor the rosé a bit more. (Maybe in her very own drinkware.)

It might seem like an amateur move, but Martha Stewart knows her wine. She has her own line of vinos that sell for $30 or less: the Martha Stewart Wine Co. Eight of her bottles are rosés—and she doesn’t sell anything that she hasn’t personally tasted and approved.

Not familiar with rosé? Here’s everything you need to know.

How to Chill Your Wine

Having a couple cubes in your rosé (or pino grigio or Chardonnay) will keep your glass cold but might lead to watered-down vino. Martha wants a cool glass, and prizes temperature over mouthfeel and taste. For those who aren’t particularly picky, the difference probably isn’t noticeable.

If this isn’t convincing enough to send you to the ice machine, don’t worry: there are other options for a quick chill. Wrap a bottle in a wet towel before throwing it in the fridge for a super-speedy temperature shift. You can also use frozen grapes or rosé cubes in place of ice cubes.

However, not all of us are opposed to having our rosé on the rocks. In the words of Martha Stewart, rosé season should last all year long. Jon Bon Jovi agrees!

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Emma B. Kumer
Emma Kumer is a marathon-runner, magazine-writer, and graphic design addict. She was a digital editorial intern for Taste of Home Magazine for Summer 2017. She is also a junior in Northwestern University's Medill School of Journalism.