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I would like to introduce you to some Rosés that are fabulous with the lighter, summer-styling foods on Corey Heyer’s new summer menu.
Rosés are made in many different styles, and I have discovered three Rosés that are unique, yet have things in common as well. Did you know the term Rosé (roh-zay) is French for “pink” or rose-colored? This refers to the color of the wine.
Things in common with all three Rosés:
All are dry to semi-dry and are made from red grapes; all have a short skin maceration time, meaning time the skin stays in contact with juice and seeds—with most Rosés, this is usually only a brief 2-3 days.
Light in color: representing the colors of peach, light salmon, pale pink, rosés, copper.
Light in style: weight on the palate is very light, refreshing, clean, crisp and fresh.
Light on the wallet: enjoy from $8.00 - $9.75 for a 6 oz. glass or $12.00-$14.50 for a 9 oz. glass or $32.00- $39.00 per bottle.
Differences in the three Rosés:
All from different locations showing different terroirs; made with different varietals (grapes) to include: Cabernet, Merlot, Pinot Noir, Grenache, Cinsault and Syrah.
One is dry, one is off-dry, and one is semi-dry.
Here are the Rosés that I am speaking of:
1. Château Domaines Ott “Les Domaniers” Rosé, Côtes de Provence, France 2011- Made from Grenache, Cinsault and Syrah
Peach color with pink shimmers. Fresh fruity nose, hints of apricot, white stone fruit, pomegranate, long crisp finish.This is the fullest bodied of the three Rosés.
2. L’Escargot Rosé, Côtes de Gascogne, Southwest France 2012- Made from Cabernet and Merlot
Very pale in color showing soft fruit character, peach, apple.
3. JL Wolf Pinot Noir Rosé, Pfaltz Germany 2012- Made from Pinot Noir
Light salmon color, this is the lightest of the three. Also very soft fruit character, cherry, apple, has a zippy finish that may suggest a slight hint of carbonation/frizz ante with a semi-dry finish.
Enjoy with some of these dishes that are on are summer menu:
• Handmade Cavatelli with littleneck clams, garlic, tomato broth and confetti tomatoes. One of my favorite food and wine pairings is Dry Rosés with Mussels or Clams in a garlic or tomato- base broth.
• Local Day Boat Sea Scallops with corn risotto, apple wood smoked bacon vinaigrette and grilled scallions. The richness of the corn risotto and the lightness of the Rosé work very well together. This is a case where you are contrasting by showing the difference in textures.
• Roasted Corn Chowder with chanterelle mushrooms, cherry tomatoes. Again, working with both textures and flavors, the thick texture of the chowder contrasting with the light texture of the wine complement each other.
• Grilled Watermelon Salad with Burrata (Mozzarella with ricotta), tomatoes and pine nuts. The cheese and tomatoes in this dish work with the Rosé’s texture, flavor, and acidity.
The next time you have the opportunity to try a glass of Rosé wine, I encourage you to sip and savor the enjoyment of this light and refreshing beverage. Whether you are in a restaurant, have your toes in the sand, or are sitting on your patio or deck, grilling and chilling, drink some Rosé!