From Rosé to Merlot: How one Yountville hospitality pro turned wine into popsicles
Sean Robinson believes wine should be enjoyed, not worshipped. Sure, there are moments for swirling, sniffing and serious tasting notes, but on a hot Napa Valley afternoon, of which we enjoy many in Yountville, Robinson is just as happy enjoying a Sauvignon Blanc blended with pineapple and lime zest, frozen onto a popsicle stick.
Robinson (pictured below in submitted photo), the hospitality director at The Yount Room, has become known among friends and wine club members for his inventive wine popsicles, which transform local wines into colorful frozen treats inspired by seasonal fruit, fresh herbs and plenty of curiosity.
Wine pops are a home hobby for Robinson; they are not available at The Yount Room. They are a great talking point, however, and a fitting “icebreaker” (pun intended), when he’s welcoming visitors.
“It just seemed like the next logical step,” Robinson said. “Wine can be serious, and sometimes it takes itself a little too seriously. Why not have fun with it?”
Robinson had already discovered frosé but wanted something less messy and easy to make and keep at home. The idea began with a simple online recipe for Rosé Popsicles, created by food blogger Kate Wood on her website, “The Wood and Spoon.”
“I walk my dogs a lot,” Robinson, a Yountville resident, said. “Carrying a wine glass with two leashes wasn’t exactly practical. I thought, ‘There has to be a better way.’”
The answer surfaced from his childhood memories of frozen treats on a stick. Using his mother’s vintage Tupperware popsicle molds, Robinson made his first batch following the original recipe. Before long he began experimenting. His first twist was adding herbs.
He paired rosé with strawberry and thyme. Fresh peaches joined forces with basil. A tropical Sauvignon Blanc inspired crushed pineapple and lime zest. One wine club member took Robinson’s idea a step further by grilling the pineapple and adding jalapeño.
Robinson thought that combination was brilliant and kept experimenting. Merlot paired naturally with blackberries. Sparkling wine found a natural companion with strawberries. Every new fruit at the Farmers Market or the Silverado Trail Strawberry Stand in Napa became another opportunity to discover an unexpected pairing.
Following what’s in season, the flavor combinations change, but Robinson said two ingredients remain constant: finely chopped pear and homemade simple syrup serve as the binders that give the popsicles their smooth texture.
He once tried skipping the pear when making a pineapple version. “I learned pretty quickly that I still needed it,” he said. “The pear really helps everything come together.”
After discovering that some herbs release intense green hues during the freezing process, Robinson found a workaround. Instead of adding basil or thyme directly to the mixture, he infuses them into the simple syrup before straining them out.
“As you’re slowly cooking down the sugar to dissolve it, that’s when I just put the herbs in, and then I strain it really quickly before I cool it.” This technique delivers the herbal flavor and minimizes the color impact without “leaving leaves stuck between your teeth,” he said.
“It’s all about finding the balance,” Robinson said. Merlot with blackberries is a current favorite, thanks to the wine’s natural berry characteristics. He’s equally fond of Sauvignon Blanc with pineapple and lime, along with the rosé and strawberry combinations that started it all. Surprisingly, Robinson said he hasn’t found a wine that doesn’t work.
While Robinson doesn’t consider himself a trained chef, his background is in hospitality, including more than a decade at The Ritz-Carlton on San Francisco’s Nob Hill and years working in hotels, restaurants, private service and wineries.
Living and working in wine country has encouraged him to keep experimenting. “We’re surrounded by incredible produce,” he said. “It’s easy to get inspired.”
His neighbors have grown accustomed to the frozen creations, but visiting family members still react with delight. “My nieces visiting from the East Coast thought they were the greatest thing ever,” he said.
For Robinson, the popsicles are about more than dessert. They’re another way to experience wine, encouraging people to think beyond the glass and explore food pairings in an approachable way.
“I’m always talking about what food goes with the wine,” he said. “This is just one more way to enjoy it.” And while he isn’t reaching for a rare cult Cabernet Sauvignon to freeze, he believes good wine deserves to be enjoyed in creative ways.
“You always cook with a wine you’d drink,” he said. “That’s what I’m doing.” After all, even a popsicle can tell the story of a wine.
