I have spent a lot of time bashing my industry for making things difficult for the wine lover, but this time we are all to blame. In dark alleys, hidden private tables in posh restaurants, and the curtained-off back room of many liquor stores, people are drinking rose! She is a proud yet subtle lady, flowing and smooth, sometimes even a touch sweet. But she deserves respect! Although she might be feminine is style, she is not a “just lay there” like white zin, nor does she aspire to be her brooding, bold, knock‘em red cousins that she originates from. Rose deserves to be seen for her own values, even if it is thought by some to be a bit of a “butter-face.” People always wonder what we, the beverage professional, are drinking. We should be drinking rose!
White zinfandel is not rose, but a blush. Blush and a few roses are made by using the Saignée (France) method of bleeding off a portion of red wine after only a short period of contact with the grape skins. Because the color of red wine is from the skins, the juice of white zin is pink, not red. Champagne rosé may also be made by blending red and white wines; some of the better versions use the saignée method. This process is also used to improve the intensity of red wines because it changes the ratio of juice to skins. Roses that are an intense red in color are created by macerating (the steeping of grape skins and solids for color extraction, tannins and various aromas). This process, depending on the wine or the grapes, can vary from hours for roses or days for red wine. Then most, but not all, are made like white wine, seeing only stainless steel without the use of oak. With this process wines tend to be on the bolder side; if you like your ladies big, go with a Bandol. One caveat - roses tend to be “low acid,” therefore they do not age well, so enjoy them in their youth and you will be richly rewarded.
A few of my favorite ladies:
Miguel Torres Santa Dinga Chile, Angove’s Rosé Nine Vines South Australia, Borsao Campo de Borja Rosado, Domaine Mejan-Taulier Tavel Canto, Perdrix Domaine Tempier Bandol Rosé, Chateau d’Aqueria Tavel, Domaine De Beaurenard Côtes du Rhône Rosé, Domaine Fabre Côtes de Provence Rosé, Château de la Clapière
Rose and food
Rose is versatile and food pairing with rose can be quite fun. Good matches include smoked salmon, swordfish or tuna, shrimp, clams, scallops, ham, turkey/chicken, BBQ. Rose is one of the few pairings that work with artichokes; it even likes guacamole and enjoys most root vegetables. Roses are cheese lovers who enjoy good Brie, Fontina, Gouda, Saint André, or other goat cheeses. She is not a big fan of sweets, but Rose but will occasional enjoy the occasional sorbet.
Side note: Rose’s bubbly sister, sparkling!
Side note: Rose’s bubbly sister, sparkling!
WARNING!
Only try this when you want to go to that “special place.” Past all of those barriers and arriving... THERE. The place that only YOU can seem to get to although you entice, inspire, and instruct the people that are closest to you to go there with you...
Only try this when you want to go to that “special place.” Past all of those barriers and arriving... THERE. The place that only YOU can seem to get to although you entice, inspire, and instruct the people that are closest to you to go there with you...
Bisol Jeio Rosé NV: This is a blend of Merlot and Pinot Noir!
Swirling stony red fruits on the nose, and a bright palate, crisp with tight acidity. Chalky raspberry fruit, just a touch of earth. Very accessible, certainly with some savoury elements too. Nice summertime drinking
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