Wine Wednesday: Days of Roses
/Spring has settled in, and summer is coming up the road, so rose wine season is upon us. It’s become more popular in the United States over the last decade, but it has been a French country staple for over three centuries, and, in fact was produced by the Phoenicians 3500 years ago. Here are a few quick facts about rose:
· * Blending red and white wines to make “rose” is generally frowned upon except in the Champagne region of France, where rose Champagne is produced by blending a little Pinot Noir or Pinot Meunier with the white sparkling wine for color and a hint of extra flavor.
· * Most rose wine is most often created through maceration—the process of crushing red grapes and leaving the skins with the juice for only a short amount of time, from 24 hours to one week. The amount of time with the skins determines the color.
· * Common grapes used for rose are Grenache, Cinsault, Mourvèdre, Tempranillo, and Syrah. Each has its own flavor profile, but many roses have flavors of strawberries and other red fruits, even watermelon, and floral qualities, citrus, honey, or a hint of spice.
· * While there are many good classic roses available in the $15 to $20 range, prices can reach $400 to $600 per bottle for French rose Champagnes and French Burgundy roses.
· * When pairing with food, think about chilled wine with summer fare: grilled fish or chicken, seafood like shrimp and oysters, light to medium cheeses, salads, fruit desserts (if the rose is on the sweet side.) It’s also nice for sipping on a warm day accompanied by strawberries with a little whipped cream lightly dusted with cocoa, some Italian cookies, or spumoni.