Summer in Provence
Rosé
TASTE - July 16, 2009
Be savoir-faire this summer! Serve ice cold rosé at your next party as they do in Provence. These wines are dry but refreshing enough to cool hot Parisians basking in the sultry heat of Saint-Tropez. But just what is a rosé?
Traditional rosés are made from the juice of red grapes, usually Grenache, Cinsault, or Syrah, left briefly in contact with the skins after crushing but before fermentation. This process, called maceration, imparts a touch of color from salmon to glorious hues of pink. Only a few hours are needed.
Blending a little red wine with white wine makes pink too; often less expensively. In the new world, these blends are permitted to be labeled rosé. They compete with more expensive, traditional rosés from France, Italy, Spain and other European countries that are 75% of the world's rosé production. EU ministers in Brussels proposed a regulation allowing member countries to sell blends as rosés. It set off a real brouhaha.
Many French winemakers, believing this would tarnish the reputation of rosé as a serious wine, defended honor and tradition. They feared markets would be flooded with inexpensive, rosé plunk. Contrary to many expectations, the EU Agricultural Ministry backed down. Tradition prevailed!
Here are a few fresh rosés we've favored this summer.
Wine: 2008, Saint Roch Le Vignes, Provence, France ($12.99)
Wine: 2008, Château du Rouet Esterélle Rosé Provence, France ($15.99)
Their alluring salmon pink color caught our eye but the light, refreshing taste is what makes these our quaffing antidotes to any hot summer day.
Wine: 2008, Ochoa Rosado Garnacha, Navarra Spain ($12.99)
Produced exclusively with Grenache grapes, don't be fooled by the darker color, this wine has a fresh, floral aroma. It paired well with lighter meats on the barbeque.
Wine mark-ups and prices vary, and, as such, Wine Country Minute 00:60 cannot guarantee the accuracy of the listed prices. Please check around to find the best price and availability.
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