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Monday, April 2, 2012

Preparing for Dry Rose Season

As the weather gets warmer, we can start to think about sipping dry Rose outdoors or pairing it with spring and summer dishes  April is when we begin to see a selection of dry Roses in wine shops and on restaurants’ wine lists.  What amazes me is how many people still associate pink colored wine with sweet, poor quality wines, or with the thing that makes me cringe - white Zinfandel.

Dry Rose

Recently in a wine shop I heard two people come in and ask for a “pink wine” and they said they wanted to pay $4 for it.  The kinds of pink wine that I’m looking forward to this spring and summer are not the $4 kind.
Many wine drinkers agree that the best dry Rose wines are produced in Provence - the wines are made primarily from red grapes including Grenache, Cinsault, Mourvedre, and Syrah.  The dry Roses from Provence that I’ve tasted have been delicious, light delicate, and perfect for enjoying on the porch or with fresh seafood, salads, and cheeses - ideal for spring and summer.

Dry Rose from Provence

There are dry Roses being produced in so many other parts of the world as well, and lots of them are good quality.  Some favorites include Celliers Contemporains Cinsault Rose from Languedoc-Roussillon, Louis Laurent Rose d’Anjou from Loire, Tasca d’Almerita Regaleali Le Rose from Sicily, Muga Rose from Rioja, and several others from the United States.  My favorite local dry Rose on Long Island last summer was produced by Shinn Estate Vineyards - bright and clean with characteristics of under ripe strawberry, raspberry, watermelon, white blossom, fresh grassy herb, and cool mineral.




I look forward to tasting and writing about more dry Roses this summer, as it’s becoming easier to find good quality Roses in local wine shops and the warm weather is just around the corner.

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