Rosé wines from all over the world make taste buds happy
Some wine myths die harder than others.
Case in point — the old trope that rosés are too “simple” for serious wine lovers. Often layered onto that theory is the idea that rosés were created as a fluffy accommodation for those that just can’t get their palates around whites or reds.
White Zinfandel gets much of the blame for that old wives’ tale in North America. The perfectly fresh, fruity and often sweeter pink wine was created by accident at California’s Sutter Home Winery back in 1975. Leaving the white juice drawn from the red Zinfandel grapes for too long allowed it to develop a bright, pinkish hue. As its popularity as a casual cocktail wine grew, so did the misconception that everything rosé was the liquid equivalent of training wheels — something to be cast aside once you entered the more refined world of red and white.
Centuries before, white Zinfandel rosés were being produced in much the same way in Europe. There they are appreciated for their refreshing flavours and food-friendly personalities, especially in the spring and summer months.
Times change, and some myths do die. White Zinfandel is still popular, but rosé wine from all over the world (including from Nova Scotian winemakers) have caught the eye of those serious wine lovers with their innovative packaging and wide variety of colours and style. Thinking we once took them for granted is enough to make me blush.
BUILDING THE PERFECT BLUSH
While bleeding off the juice of red wine to allow it to gain colour and flavour concentration is one way to make a rosé, the more popular methods are blending and monitored skin contact. Combining red and white wines together is an oldschool technique that while being used less and less for wine is still popular with sparkling rosé producers. Most winemakers macerate the juice and grape skins to create the desired colour in their wines. The skins are what makes red wines red, so dialing their exposure down will make the final product pretty in pink.
PONDERING PINK PRODUCERS
Rosé is made everywhere grapes are grown. Here are a few of rosé’s producing powerhouses. Nova Scotia: Often challenged by our cool climate when it comes to creating red wines that mirror their New World counterparts, the red grapes we grow make for fantastic rosés that stand bottle to bottle against all comers.
France: The French have been leaders in rosé production for hundreds of years, with the region of Provence being a hot bed for pink production. The output from the rest of the country is none too shabby, with Bordeaux, the Rhône Valley and the rest of the southern part of France all sipping at Provence’s heals.
Spain: While France may lay claim to Europe’s rosé throne, Spain (where the wine goes by rosado) would beg to differ. Everyday is rosé day in Spain and their bright, refreshing wines are modern-day classics.
U.S.A.: There’s more to American rosé than white Zinfandel. With its laid-back lifestyle and casual cuisine, Californian winemakers are especially into the pink. Often richer than those from outside the states, the U.S.A. certainly knows how to rosé.
Australia: Down Under is as known for its warm climate as it is for kangaroos. The heat makes for superior rosés that expertly pair with every barbecue occasion — whether there’s shrimp on the barbie or not.
NOVA SCOTIA LOBSTER CROSTINI
4 Servings
Prep Time: Less than 30 minutes
Total Time: Less than 30 minutes
2 cups lobster meat, chopped ½ cup mayonnaise
2 green onions, finely chopped 1 celery stalk, finely diced 1 green apple, cored, diced ½ lemon, zest, juice
3 tbsp fresh tarragon, chopped Salt, to taste
Pepper, to taste
1 baguette, sliced, toasted Directions: Place lobster, mayonnaise, green onion, celery, apple, lemon juice, lemon zest and tarragon in a bowl. Mix to combine and season with salt and pepper to taste. Spoon lobster onto toasted baguette slices.