HOMESTYLE GOODNESS meets TRADITIONAL DINER

melt-in-your-mouth buttermilk pancakes, savory meatloaf, signature sticky buns and creamy mac & cheese available for catering & special events

“Dallas’ newest breakfast mecca”

“Breakfast nirvana” ***Dallas Morning News

“Best pancakes” D magazine

Tues thru Sun 7a-2p

8121 Walnut Hill Lane Ste.1100

214.346.3491 crossroads-diner.com are mostly red berries (think strawberry or cranberry) or watermelon. They should be served chilled, and they pair pretty much with any food, including beef and barbecue. Rosé was made for Sunday afternoon, sitting on the back porch, rosé in hand and burgers on the grill.

Look for 2010, and be wary of anything dated before 2009. Rosés are not made to age, and should be fresh and flavorful. The color in older vintages starts to fade, like paper that yellows.

Rosé styles vary by country. Spanish wines are going to be bone dry with less fruit flavor. French rosés are not quite as dry as the Spanish, but they usually don’t have a lot of fruit flavor (and rosé from Provence is among the best in the world). Some U.S. wines are so full of strawberry flavor that they seem sweet, but that’s your taste buds playing a trick on you.

The best way to learn about rosé is to taste. My list of recommended rosés is in the dozens, and includes wines from Texas (McPherson), South Africa (Mulderbosch), California (Pedroncelli), France (Cep d’Or), Spain (Cortijo) or Washington state (Charles & Charles).

—JEFF SIEGEL

JEFF SIEGEL’SWEEKLYWINE REVIEWS appear every Wednesday on prestonhollow.advocatemag.com