The Gig Harbor Food and Wine Festival which is held in July had plenty of wineries, food, seminars and demonstrations; the sun was heating up the day so they were pouring primarily Rosé and white wines. The Rosé gets a bad rap from its past, comparing it to the sickening sweet “Blush” wines of long ago. The Rose’ coming out now, you don’t need to be ashamed to admit you like.
The Rosé wine producers continue to improve the quality and array of flavors and outstanding versions are coming out now; some of the best are dry, crisp and refreshing. The Rosé color comes from the short amount of time that the skins of the grape stay in contact with the juices…only a few hours. Since they are fermented and aged in stainless steel to preserve the freshness, you will find the Rosé has little tannins.
I have a favorite Rosé that I was only able to find at my local restaurant. However, with the new Washington State liquor laws, I can now purchase it at my local super market. It is the Gris de Nabor 2009, a French Rosé by Chateau St Nabor which is made using Tempranillo, Grenache and Cinsault. This Rosé is dry and smooth and I have enjoyed this served with southern fried chicken as well as a summer seafood salad.
When summer ends don’t give up your favorite Rosé, it can be used like sparkling wine. Try pairing them with fish or any kind of salty meat. A wide variety can be found from most wine growers and regions so go out and pick up a Rosé and get reacquainted. Cheers...D