Summer is finally here in northern California! After a cool and very rainy first half of 2010, I am really ready for some warm weather and sun. The change of season also coincides with the arrival of one of my favorite styles of wine. Rosé! For so many years pink wine has gotten a bad rap. Many folks, avid wine drinkers included, dismissed blush wine as a sweet, syrupy drink that tasted somewhat like cherry 7-up gone flat.
However the truth is that a good, well-balanced rosé is one of the most versatile wines out there. What constitutes “good”? I’ll keep this simple. Crunchy red berry fruits like wild strawberry, watermelon,rose petals..pomegranate, fresh herbs..can you dig it?
This season, there is a rosé out there for every meal and occasion. If I am having say, crudité and house made aioli, I will definitely crack open a juicy blush from the Langudeoc. What to pair with my grilled ahi tuna and tapenade? Sign me up for a deeper pink wine from Tavel.
What about more substantial dishes like fennel roasted pork loin? I will definitely reach for a grand Bandol rosé from Provence. And I haven’t even gotten to pinks from Spain, Greece or Australia! The food-pink wine pairing options are virtually limitless..
Delicious, seasonal and a whole lot of fun.. my next few posts will be devoted to rosé!
Next: Bip’s tapenade and Domaine Faverot from the Côtes du Luberon..