The Wine Cellar
Rosé by Rosanna Mignacca In recent years, the once overlooked rosé wine has made a strong comeback to earn the favor of the wine world’s most respected critics.
Often confused with sugar-laden blush wine (a mix of red and white wine), rosé actually refers to wine with a pinkish hue. It’s made by fermenting red grapes and leaving the skins on just long enough to produce that trademark tint before the juice is separated off. Lacking the tannins, color, and heaviness of red wines, their lighter cousin is a delight for lunchtime. Ranging from dry to rather sweet, rosés are the perfect choice for casual summer meals, picnics, cold luncheons, and brunches. Their versatility suits grilled fish, chicken, and salads. To complement rich, garlicky foods and the spiciness of Thai, Szechuan, or Cajun dishes, the drier varieties are ideal. Deliciously seductive, a good rosé is characterized by a fresh, never overpowering floral bouquet, a tart and fruity flavor, and sexy pink color. Select a recent vintage and look for a good balance between sweetness and acidity to match the food it will be paired with. 42
Rosé should be served slightly chilled (48 F to 54 F), but you run the risk of altering the taste and aroma if you serve it too cold. Generally, the heavier the body, the warmer the wine should be. As for the choice of glass in which to serve this blushing beauty, my personal favorite is a fine, tulip-shaped, uncut glass with a long stem. This glass showcases the rosé’s gorgeous color while the stem helps the wine stay refreshingly and pleasantly cool. K
Photos by iStockphoto