Rosé Wine Tickles Me Pink.

One of my favorite summertime libations is Rosé Wine. I love that it is crisp and refreshing and it pairs well with just about anything. It is great with fish, cheeses, even nachos. We have some wonderful customers at our shop, and many of them are very well versed on wine, sometimes more than me, but I still find myself having to convince them to give Rosé a chance. I know that many people still think of White Zinfandel (yuck) when they see Rosé, but let me tell you right here, White Zin it is not! Rosé can come from many different grape varietals, there is Pinot noir, Grenache even Malbec. They all bring something different to the table in a subtle yet flirty way.

Rosé is made a few different ways, but the most common way is to allow the red skinned grapes to remain in the juice for a few days to impart that beautiful blushing color. They than press the grapes and than the skins are removed before fermentation, as opposed to left with the juice like they do for red wine.

I think the trend for Rosé is leaning toward the dryer yet full bodied varieties. It is truly satisfying to be able to sip a chilled glass of wine in the summer that is complex and unique rather than light and watery.

I also like the Rhone Varietal Rosé, French Rosé is light and delicate, usually paler in color, I prefer to enjoy it for breakfast... just kidding. But it is wonderful for early daytime celebrations, luncheons, it has a lower alcohol content and is subtle and graceful.

I have to say California is really stepping up with some amazing Rosé , they are unique, complex and diverse, much like the Californians whom produce them. So all I can say is give Rosé a chance! Try it with a grilled artichoke, try it with some aged Spanish goat cheese, heck try it with a steak, you may just love it.

Cheers.

Torie