Spring = Time to Drink Rosé

It's spring now. Officially and finally. Soon summer will be peaking her head round the corner, so, PRIORITY TIME: the wine and liquor cabinets must be properly stocked.

To do this we must choose the spring/summer essentials, and we shall begin with Rosé's, my favorite spring/summertime wine. If you are American, I hear you judging me, Rosé's have a really horrible reputation in the US; it's seen as the cheap wine you get in the box or as a massive jug that sits in the fridge all year (ah.... memories of my grandmother) and often confused with White Zinfandel's which someone had the AUDACITY to bring to a dinner party I hosted... #firstworldproblems. Moving on. Rosé's are delicious, and easily a favorite of mine. So recoil your negativity and prepare to get educated.

This is my Q&A section with an imaginary question-asker:

What is rosé wine? Isn't it sweet and gross?
No, mon chérie, it is delicious! There are two differing styles to rosé's: old-world rosé's and new-world rosé's. Old-world tend to be dry, but with big flavor; new-world tend to be a bit sweeter (not sweet, just fruitier and not as dry). Most (and this is a generalization) California rosé's do tend to be new-world, so if you're looking for a dryer option, look to French rosé. 

How is rosé made?
Rosé wine is made from red grapes through four various methods: bleeding, pressing, limited maceration, or run-off. Bleeding is when the grapes are stacked one on the other in a tank and allow gravity to press on the grapes to provide juice. These rosé's tend to be the fruitiest, and most complex and often the most colorless as the juice is in contact with the skins for such a short period of time. Pressing is, imagine above, but instead of gravity, the winemakers press the grapes until the desired color is reached. For Limited Maceration the winemaker lets the skins sit in the juice until the desired color is reached, and then that juice is moved on to be fermented; and finally Run-off is when the winemaker removes wine early from a red wine fermenter, this "run-off" is what he/she then uses to make a rosé.

Extra homework, find 4 rosé's, each made in a different method above, and have your own taste test to see which method you like best.

Do I let rosé age like I do red wine?
Nope! Drink away friends, drink away. Best when it's aged between 1 and 3 years. 

At what temperature should I drink my delicious rosé?
Cold, very cold.

Do I drink rosé with food? Or is it a dessert wine?
People! I just said above it's not a sweet wine. I drink rosé's with steak, chicken, pasta, veg- get the grill going, make a feast, and serve rosé. I basically just planned your weekend for you. You're welcome.

I've chosen three of my favorites, have a gander and tell me what you think! And bonus, most wine shops will start to open their doors with Rosé tastings in the warmer weather. Go and try some and let me know which you like best.

1. Whispering Angel

Made in the Provence region of France, Whispering Angel is a blend of Grenache, Vermentino, Cinsault, Syrah, and Tibouren grapes. Vinified in stainless steel, the wine has a crispness to it, pale in color and bold in taste. It's nose is summer fruits and it's taste berries and cherry. Drink it cold and try to not consume the entire bottle in one go. (or do, no judgement here)













2. Liquid Farm Rosé

This lovely rosé is crafted in California, in Santa Barbara County by a fascinating winery that is trying to create "old world" wines right here in the quintessential New World. I have yet to taste their Chardonnay's (I hear great things) but I love this rosé. It is bone dry. 95% Mourvedre grapes, 5% Grenache, neutral oak fermentation and aging. According to their website it's a nicknamed "Pink Crack" and I could jump on that train. It's addicting, and lovely, and earthy, and perfect to consume on its own or with food. 













3. Turkey Hill Vineyards Rosé

An Australian rosé from the Barossa Valley, which apparently has the perfect climate to produce rosé's. I really enjoyed Turkey Flat's 2013 rosé, so I guess that must be true. 81% Grenache, 10% Shiraz  6% Cab Sauv, 3% Dolcetto. The wine is a salmon color, the nose is fruit and rose petals and the taste fruity yet still dry. A winemaker I follow says on the palate is the taste of 'poached strawberries', who in their life has tasted a poached strawberry? Why would you poach a strawberry? But I do taste basic strawberries, so I'm going with that, and also spice. I was inspired by the color and paired this with salmon and it was delicious! Definitely perfect with fish.










Here you are, just to get you started. I am going to a rosé wine tasting next week, so if I discover something else beautiful and delicious, I will update our rosé page, don't you worry.

Slainté!