Meet the Founders of This New Canned Rosé Wine—And Read Their Top Summer Entertaining Tips

The perfect summertime meal calls for a few musts: an alfresco setting, a gingham tablecloth, gorgeously prepared in-season veggies, and, of course, rosé. Just in time for summer 2024, there’s a new rosé wine to know—it’s launching today, it’s made to pair with meals, it comes in a can, and it’s called Oona.

Can a canned wine be exquisite? Oona proves yes, it can. Oona’s rosé frizzante, is made in partnership with a certified California sustainable wine grower with 100% barbera grapes, in the Saignée method (a production method that involves a maceration of the grape juice with red grape skins). The result is a wine with a richer and bolder style that’s perfect for pairing. Its makers—a group of culinary personalities and cookbook authors—attest to this.

DeVonn Francis, Pierce Abernathy, Natasha Pickowicz, and Colu HenryPhoto: Teddy Wolff

Behind Oona are Pierce Abernathy (the “Instagram” chef), Alexis DeBoschnek (food writer and author of To the Last Bite), DeVonn Francis (founder of Yardy World), Colu Henry (two-time cookbook author and New York Times and Food Wine contributor), and Natasha Pickowicz (chef and four-time James Beard Foundation Award finalist).

Oona’s food-obsessed founders have gone so far as packing each pack of wine with a food-pairing recipe—but just for Vogue, each of Oona’s founders gives 5 recipes, plus summer entertaining tips to ensure your next dinner party is as tasty as a can of Oona.

Their recommendations and recipes, below.

Photo: Teddy Wolff

Summertime Dinner Party Hosting Tips

• “Don’t be overwhelmed if you haven’t finished the dinner prep as your guests arrive. Try to get through the grunt of the prep work, of course, but finishing dishes while people are arriving creates an inviting and relaxed environment that guarantees both host and guests to have a fabulous time. And - it’s lovely to start the party in the kitchen and then transition to the dining or party space.” —Pierce Abernathy
• “With outdoor dining being almost a requirement come early summer hosting, it s not unusual to be met with chilly nights. To mitigate this, I keep a stack of jackets and blankets on hand to keep guests cozy long after the sun sets. While comfort is first and foremost, there s something particularly intimate about huddling under blankets with your friends as the candles flicker and the wine keeps flowing.” —Alexis deBoschnek
• “I prefer to use stemless and more durable glasses for summer entertaining outside - less chance of breakage! Duralex makes great tumblers that work just as well for wine as they do for water. They have a variety of colors should you want to mix and match for a playful tablescape or you can also stick to the traditional clear ones and bring in color through plates and platters. They also make great vessels for a small soup starter as they can also take the heat.” —Colu Henry
• “For summer, I limit myself to one extravagant main and keep my snacks and sides fresh and simple. Being in the kitchen all day makes no sense when you truly should be spending the time with your guests. Pick an easy fish (filet or whole) to roast or grill, and let your citrus and herbs do the talking for the entree garnish. Pair that with fresh greens or an easy summer salad with chilled, zesty fats like yogurt, labneh, or whipped ricotta.” —DeVonn Francis
• “Forgo traditional flower arrangements with more idiosyncratic clippings from your garden or the farmers market. In the early summer, so many vegetables and fruits are in glorious flowering stages—like sweet peas, squash, tomatoes, and strawberries—and their tiny blossoms, buried in curling vines and leaves, bring their own kind of energy to a table. Instead of a tall vase of flowers (which can make it tricky to see friends across the table!) I like to run vines down the length of the table, creeping into place settings and even a lap or two.” —Natasha Li Pickowicz

5 Summertime Recipes, Perfect With Rosé

Photo: Teddy Wolff

by Colu Henry

Serves 4

Ingredients

• Three 1-inch thick slices country bread or round peasant loaf, torn into 1- to 1½-inch pieces
• ¼ cup extra-virgin olive oil, divided, plus to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 bunch asparagus, ends trimmed, sliced on the bias into 1½-inch pieces
• 4 ounces snap peas, strings removed
• 1 small fennel bulb, thinly sliced
• 3 scallions, thinly sliced on the bias
• Zest and juice of 1 lemon (about 2 tablespoons)
• 2 ounces shaved Pecorino Romano (about 1 cup)
• ½ cup tender herbs such as tarragon, mint, and parsley, roughly chopped
• Flaky salt, to taste

Directions

1. Preheat the oven 425˚F.
2. Add the bread to a rimmed baking sheet and drizzle with 2 tablespoons of olive oil and season with salt and pepper, using your hands to toss until combined.
3. Place in the oven and bake, flipping the bread halfway, until golden brown and crispy, about 10 to 12 minutes.
4. While the bread is toasting, bring a large pot of salted water to a boil over high heat. Once the water boils, add the asparagus and snap peas and cook until crisp-tender, about 2 minutes.
5. Drain the asparagus and snap peas in a colander and run under cold water. Pat dry with a towel.
6. Add the croutons, asparagus, snap peas, fennel, scallions, lemon juice, and zest, remaining 2 tablespoons of olive oil, and season with salt and pepper. Toss gently to combine, adjusting the seasonings as necessary.
7. Add the Pecorino Romano and herbs and gently toss to combine. Sprinkle with flaky salt and serve immediately.

Photo: Teddy Wolff

by Alexis deBoschnek

Serves 4

Ingredients

• 1 bunch flat leaf parsley, finely chopped
• 3 tablespoons sherry vinegar
• 1 small shallot, minced
• 1 medium garlic clove, minced
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ¾ cup plus 1 tablespoon extra-virgin olive oil
• Four 1-pound whole trout, cleaned and scaled
• Freshly ground black pepper, to taste

Directions

1. Make the chimichurri: Add the parsley, vinegar, shallot, garlic, salt, oregano, and red pepper flakes to a medium bowl and stir to combine. Add ¾ cup of olive oil and stir to combine. Let the chimichurri sit at room temperature for 1 hour before serving, or store in a sealed container in the refrigerator for 3 days.
2. Make the trout: Preheat the oven to 450˚F. Line a rimmed baking sheet with parchment paper.
3. Place the trout on a cutting board and use a paper towel to blot to dry on all sides, including the cavity. Rub trout all over with remaining 1 tablespoon of olive oil. Season the trout on all sides with salt and pepper.
4. Transfer the trout to the prepared baking sheet. Spoon 1 tablespoon of chimichurri on the inside of the cavity for each trout. Bake until the skin is crisp and looks like it’s just begun to remove from the flesh, about 10 to 15 minutes, depending on the size of the trout.
5. Serve trout with remaining chimichurri.

Photo: Teddy Wolff

by DeVonn Francis

Serves 4

Ingredients

Carrot steak:

• 4 large carrots, cut into 2-inch pieces
• ½ cup grapeseed oil
• ½ cup extra-virgin olive oil
• 1 bunch thyme
• 6 medium garlic cloves
• 2 whole star anise
• 1 teaspoon cumin seeds

Cream cheese spread:

• 8 ounces cream cheese
• 1 serrano chile, finely chopped

Sandwich:

• 1 large heirloom tomato, cut into ⅛-inch slices
• 1 loaf milk bread, cut into 1-inch slices, crusts removed

Directions

1. Make the carrot steaks: Preheat the oven to 250˚F.
2. On a cutting board, slice the carrots into uniform planks about 1/16th of an inch thick. Stack the carrots together in four bundles until 1½-inches tall and tie with butcher’s twine to secure.
3. Place the carrots in a 9x9-inch baking dish and add the grapeseed oil, olive oil, thyme, garlic, star anise, and cumin seeds.
4. Transfer the pan to the oven and bake until a cake tester or knife easily passes through the carrots with medium resistance, about 1 hour.
5. Let the carrots cool in the oil, then transfer to a rimmed baking sheet lined with a wire rack or paper towel to catch any excess oil. Reserve the oil.
6. Season each carrot bundle with salt on all sides.
7. Heat a medium pan over medium high heat and place the carrot bundles down and sear just as you would a steak until the edges are deeply browned, about 2-3 minutes. Transfer to a cutting board and untie each bundle. Season with salt.
8. Make the cream cheese spread: Add the cream cheese, serrano chile, and 2 tablespoons of the reserved carrot confit oil to the bowl of a stand mixer fitted with the paddle attachment and beat on medium high speed until well combined.
9. Assemble the sandwiches: Spread the cream cheese mixture onto the sliced bread. Top with a heirloom tomato slice and enough shingles of the carrots to cover the tomato. Serve immediately.

Photo: Teddy Wolff

by Pierce Abernathy

Serves 4

Ingredients

• 4 medium globe eggplants
• Extra-virgin olive oil, to taste
• Kosher salt, to taste
• ⅓ cup crumbled feta, to serve
• Freshly ground black pepper, to serve

Tahini sauce

• ⅓ cup tahini
• Juice of 1 lemon (about 2 tablespoons)
• 1 medium garlic clove, grated

Spiced chickpeas

• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 3 allspice berries
• ¼ cup extra-virgin olive oil
• Two 15-ounce cans chickpeas, drained and rinsed
• ½ teaspoon crushed red pepper flakes

Shallot salad

• ¼ cup extra-virgin olive oil
• 2 medium shallots, thinly sliced
• ½ cup packed parsley, roughly chopped
• ½ cup packed mint, roughly chopped
• Juice of 1 lemon (about 2 tablespoons)
• 1 teaspoon sumac

Directions

1. Roast the eggplant: Preheat the oven to 400˚F.
2. Place the eggplants on a parchment paper-lined rimmed baking sheet. Drizzle with olive oil and season generously with salt, using your hands to rub all over. Pierce the eggplant lightly with a fork in a few places.
3. Transfer to the oven and roast until tender and easily pierced with a knife, about 35 to 40 minutes. Allow the cool to room temperature while keeping the oven on.
4. Make the tahini sauce: Add the tahini, lemon juice, garlic, and 3 to 4 tablespoons of water to a small bowl and whisk to combine. Season with salt to taste.
5. Make the chickpeas: Add the cumin seeds, coriander seeds, and allspice berries to a medium pan over medium high heat and cook, stirring, until aromatic and toasted, about 3-5 minutes. Transfer to a spice grinder and pulse until smooth.
6. Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook, stirring occasionally, until they begin to lightly brown. Add in the ground spices, red pepper flakes, and season with salt, and stir to combine. Continue cooking until the chickpeas are browned and crisp, about 7 to 10 minutes. Remove the pan from the heat and let cool.
7. Make the shallot salad: Add the olive oil, shallots, parsley, mint, lemon juice, and sumac to a medium bowl and toss to combine. Season with salt to taste.
8. Keeping the eggplant on the baking sheet, slice the eggplant in half, keeping them connected on one side, lightly press down in the center of the halved eggplant to create a divot. Generously brush with the tahini sauce. Top with the spiced chickpeas until they are slightly overfilled and return to the oven.
9. Bake until warmed through, about 10 minutes.
10. Top the eggplant with the shallot salad, crumbled feta, olive oil, and freshly ground black pepper to serve.

Photo: Teddy Wolff

by Natasha Pickowicz

Serves 4

Ingredients

Meringue:

• 2 large egg whites
• ½ teaspoon cream of tartar
• ½ teaspoon kosher salt
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Macerated strawberries:

• 3 cups ripe strawberries, hulled and gently torn in half
• ¼ cup granulated sugar
• ¼ cup Oona rosé

Whipped Cream

• 1 1/3 cups cold heavy cream
• 1 tablespoon powdered sugar
• ½ cup whole fat plain yogurt
• Flaky sea salt, to finish
• Olive oil, to finish

Directions

1. Make the meringue: Preheat the oven to 250˚F. Line two rimmed baking sheets with parchment paper.
2. Add the egg whites, cream of tartar, and salt to the bowl of a standing mixer fitted with the whisk attachment. Beat on high speed until the mixture turns white and foamy, about 2 minutes. With the motor still running, slowly add in the sugar in a steady stream and beat until the mixture has quadrupled in size and is thick and glossy, about 5 to 6 more minutes. Add in the vanilla extract and beat until just combined. Alternatively this step can be done with a hand mixer.
3. Transfer the meringue to a piping bag fitted with a star-shaped piping tip. Pipe 3-inch long squiggles on the sheet tray, spaced at least 2 inches apart. Continue piping until the sheet trays are full.
4. Bake until the meringues are completely dry to the touch, about 50 minutes to 1 hour. Turn off the oven, crack open the door, and let the meringues sit for 20 minutes. The meringues should be crisp all the way through. If not using right away, store your meringues in an airtight container in the freezer, where it is cold and dry. They’ll stay crunchy for up to 3 weeks.
5. Make the macerated strawberries: Add the strawberries, sugar, and rosé to a medium bowl and gently toss to combine. Let sit at room temperature for at least 30 minutes, or up to 6 hours. Strain the strawberry and rosé juices into a small pot, and boil the liquid until reduced by half, or until it looks thick and sticky, about 4 minutes. Stir the strawberries back in and set aside.
6. Make the whipped cream: Add the heavy cream and powdered sugar to a pre-chilled medium bowl and use a hand mixer to beat until stiff peaks form, about 3 minutes. Gently fold in the yogurt until the mixture is silky but still has structure. Refrigerate until ready to use.
7. Assemble the eton mess: Place half of the meringue squiggles on the bottom of a platter. Spoon the strawberries all over, then top with whipped cream. Arrange the remaining meringues on top. To serve, scoop the mess into small dessert bowls, add a pinch of flaky sea salt, and drizzle with good olive oil.