Archive for Rose
Yes, it is Summer. The weather is noticeably hotter & the days longer. The seasonal food specialities seems to be lighter AND the sea is bountiful & thankfully we therefore have all kinds of fresh seafood available. In southern France & along the Mediterranean basin this time of the year, well chilled carafes of regional PINK wines dot the seaside cafe tables. The locals there have had many, many years to understand & appreciate that well made roses are undoubtedly well suited for the Summer months, & its hotter weather & its seasonal foods. Here are a few we currently enjoy.
I have been a HUGE fan of winemaking maverick Van Williamson for quite some time, starting with his tenure at the Edmeades helm. In addition to his wildly rustic, interesting Zin beasts he produced starting with the 1994 vintage, Van also made a string of fabulous, wild yeast fermented, intriguing, well textured Chardonnay (1994 thru 2000); masculine, provocative Pinot Noir (1994 thru 2000), which REALLY got better with some bottle age; hedonistic, black, murky, eccentric Petite Sirah, which were remarkably light on their feet & well textured; AND a few vintages of terrific, thought provoking Syrah. As I have said in the past, it is so hard to find a winemaker who masterfully crafts one grape variety well, much less 4, as in this case. Yes, the wines were NOT your normal wines, BUT they each had VERY interesting character & wonderful balance!
Brachetto is a grape variety grown in the Piemontese region of northwest Italy. Over the years, I have tasted only a few still red versions, none of which were anything really to write home about.
My first eye opening experience with this grape variety was tasting a Brachetto d’Acqui….which today is a DOCG. I found this fruity, slightly sweet & fizzy red frizzante wine (which can also be made in varying degrees of sweetness & bubble strength),which when made well can be an absolutely delicious, remarkably light, carefree & delightful, thirstquenching & completely refreshing, lower alcohol, RED wine, especially when served well chilled.
Why is it that many of the top restaurants across the country serve 1 or 2 rose wines by the glass? Probably because they marry so well with the food.
The challenge then becomes finding the good ones and then training your staff how to sell them.
Yes, finding good rose is really hard……but let me tell you first hand…..it is easier today then it has ever been. Thankfully, more & more winemakers understand “if you want a good rose, you have to set out to make a good rose”.