Gastronomer
A BLOG FOR EXPLORERS OF GOOD FOOD AND WINE
Rosè
Rosè is often maligned by wine lovers because it is neither a white nor red wine. It is not tannic enough for red wine lovers nor acidic enough for white enthusiast like myself. So when I had a chance to explore Rosè this weekend I jumped at the chance to explore and learn. You can see the picture from my exploration on our gallery page
Diversity
Much to my surprise I discovered that Rosè’s can cover a wide range of bouquets along with flavor notes. There is diversity in Rosè that can bridge the divide between white and red wine lovers. A conservative approach is still needed for food pairings but when the right pairing is found the results are amazing. While most wineries that I spoke with suggested fish or ham or pork they all agreed that Rosè pair best with fatty or salty dishes. Spicy foods my overwhelm the delicate balance of a Rosè. Desserts however are fair game as they can be both salty and fatty (think rich cream sauces like crème anglaise)
Promising Finish
The Rosè’s I tasted ranged from earthy to fruity there were even hints of smoke however light. The sparkling Cuveè’s were produced by classic methods using yeast and manual rotation of the bottles. The end results were fine bubbles that are remnant of champagne. The colors range from very pale pink to light red to amber. The palates were equal broad from manure to peach and even grassy notes. The spumantes most certainly cleanse the palate in a refreshing way while the heavier Rosè lingered on the tongue leaving a promising finish.
Vines
The temperature for Rosè is best between 6-8 celsius or 43-46 fahrenheit. You can buy and hold a bottle of Rosè from six month till up to two years depending on the style of wine and grape. The vines tend to be old for Old World Rosè on average 20-50 years and slightly younger for New World wines.
Color and Taste
Speaking to a few very talented sommeliers we discussed at length the many different ways to think outside box when pairing Rosè with what course is best. The consensus is first course or last course. Cheese and Rosè can be tricky but soups or grilled meats can be a boon. The dessert course is a natural for a Rosè. The warmer the weather the more refreshing the Rosè. Spring through summer are an ideal time to swap out the normal whites wines for a Rosè. Red wine in the summer for some people can be too heavy, for these people a Rosè made from the Pinot Noir grape can be an excellent compromise. So for your next meal give the Rosè a try then sit back and enjoy the journey.
Bon Vivant!