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Rosé Season is Here!

There is no better way to welcome the warm weather and the summer ahead than by opening the season’s first bottle of crisp, refreshing berry-scented rosé.  As Memorial Day approaches, thoughts of lazy summer afternoons, balmy evenings and plenty of well-chilled rosé are filling my head. I couldn’t be more excited that rosé season is finally here!

Defending Rosé’s Reputation

This charming pink-hued wine has had to overcome a somewhat sullied reputation.  Sadly, its resemblance to cringe-worthy “White Zinfandel” has caused many to disregard this delicious, elegant wine.  A side note on White Zin – This rosé imposter became popular in California and the U.S. during the 1970s and 80s, at a time when white wine was more fashionable than red.  Producers like Sutter Home capitalized on the fad, crafting pale colored wines from red grapes.  Sutter Home’s first batch of semi-sweet White Zin was actually a fermentation gone-awry where the yeast died out before consuming all of the sugar.  Enough about White Zin though, we’re talking about rosé!

Colors & Styles

Coming in a range of colors, from the very palest of pinks to darker ruby-purple toned shades, rosé is one of the most aesthetically pleasing wines to behold.  Some have hints of orange, while others display vibrant tones of iridescent magenta.

Rosé is made from just about every red grape you can think of, but the most common are the varietals of France’s Southern Rhône Valley – Grenache, Syrah, Carignan, Cinsaut and Mourvedre.  Rosés made in the south of France are most often dry and can range from delicate, pale pink, lighter styles to more full, robust, darker pigmented examples, depending on the combination of grapes used as well as the winemaking process.  One of the Southern Rhône’s most notable rosé appellations is Tavel, producing dry wines that are fuller bodied and well-structured.  Within the Loire Valley, the Anjou region is well known for Cabernet Franc, Cabernet Sauvignon and Grolleau based rosés, which are produced with varying levels of sweetness.

The pink wines of Spain are called rosado and are usually made from the Garnacha grape (the Spanish equivalent of France’s Grenache).  Spanish rosados are usually made in a darker, fuller-bodied and more robust style than their Provencal counterparts.  In Italy, rosé translates to rosato, and are there made with an array of Italian grape varietals, depending on the region, such as Nebbiolo in Piedmont, Sangiovese in Tuscany and Negro Amaro in Southern Italy.  The majority of Italian rosatos are darker colored and more full-bodied.  California has followed the example of Southern France, making some delightful rosés from the Southern Rhône varietals, among others.  Pink wines are made in every wine producing region of the world, so there are many to explore and enjoy!

Rosé Wine Pairings

Rosé is incredibly food friendly.  Here the brisk acidity and refreshing quality of a white wine come together with the body and structure of a red wine, making it compatible with a range of dishes.  To quote Julia Child, “Rosés can be served with anything.”  Far too often, this versatile wine gets pigeon-holed as an aperitif or salad course wine, when in actuality, it pairs marvelously with more substantial main course dishes, like grilled pork, roasted chicken and stewed fish.  Some sublime rosé pairings that are not to be missed include cured meats, fish that has been fried, grilled or stewed, grilled pork and grilled shrimp.

The food and wine pairing possibilities don’t stop here though…this remarkable wine works well with barbecue flavors, sausage, hamburgers, Mexican food, egg dishes and pâté.  Rosés that have a touch of residual sugar are perfect for spicy cuisines, like Szechuan and Thai food.  And of course, just about any salad gets along well with this cool, crisp rosy wine!  Salad Niçoise is the classic pairing in this category and one of my personal favorites for hot summer weather.

How It’s Made

Rosé usually starts its vinification journey as if it were going to be made into red wine.  There are effectively three methods used for making rosé wine.  The most widely used method, and the way that rosés have traditionally been produced in Europe, is by shortening the amount of time the grape skins and juice stay in contact after the grapes are crushed.  During this maceration period, the skins are left to sit on the juice for one to three days, imparting some of their color.  Once just enough color has been extracted, the pale juice is then drained or run off the skins and fermented the same way that white wine is almost always fermented, in stainless steel tanks.

The second method, most often used for Grenache grapes, is called saignée.  Here the grapes are destalked and lightly crushed, then allowed to sit on their skins for eight to 12 hours.  The pale colored juice is then run off from the skins and continues on to fermentation.

In the third method, red grapes are pressed and the juice is immediately run off the skins for fermentation, so there is no maceration period.  This is the process used for making the wine that is called vin gris (literally ‘grey wine’) in France.

In the EU, it is illegal to make quality rosé by blending red and white wine together.  The only exception here is in Champagne, where blending is sanctioned.  Rosé Champagne is made by blending white wine from Chardonnay with red wine from Pinot Noir or Pinot Meunier.

Rosés to Try Now

If you’re looking for the perfect summertime quaff, the 2010 Bieler Pere et Fils Sabine Rosé Coteaux d’Aix-en-Provence is wonderful, showing aromas and flavors of raspberry, cherry and wild strawberry, along with racy minerality and bright acidity.  You’ll want to drink this rosé every chance you get this summer.

The 2010 Domaine Saint Ser Cotes de Provence Saint Victoire Rosé Prestige is an elegant summer wine, offering delightful aromas of wild red berries, hints of watermelon and lemon zest. This is a great wine with salmon dishes, and ideal for traditional Provencal meals such as Bouillabaisse.

The 2010 Prieure de Montezargues Tavel Rosé is an exceptional wine from the Southern Rhône’s Tavel appellation.  This rosé has enticing style and finesse, showcasing raspberry and strawberry notes, along with subtle peach aromas.  On the palate, red berry flavors mingle with Provencal herbs and spices, resounding in the full-body, freshness and length of this gorgeous wine.

From the renowned Guigal estate, the 2010 E. Guigal Cotes du Rhone Rosé is a blend of native Rhone varietals – 50% Grenache, 40% Cinsault, 5% Mourvèdre and 5% Syrah. On the nose, fresh, expressive aromas of raspberry, redcurrant and citrus leap from the glass. On the palate, this wine offers pure flavors, ripe fruit, great balance and plenty of finesse.

Finally, traveling to Italy, the 2010 Antichi Vigneti di Cantalupo Il Mimo Nebbiolo Rosato is a fabulous, food friendly Northern Italian rosato made from the Nebbiolo grape.  This delightful rosé is very true to Nebbiolo’s character, offering red fruit, handfuls of raspberries and red currants, along with beautiful floral notes.  The 2009 Il Mimo is lovely, crisp and refreshing with plenty of backbone, firm tannins and a mineral-laden finish.  This is an excellent wine for food pairing and will complement everything from fish to heartier meat dishes.

To browse all of our delicious rosés and to stock up on this excellent summer wine, CLICK HERE.

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