Red Feet Wines 2014 Rosé
ONCE upon a time, a roast chicken was a luxury item families enjoyed for Sunday lunch, or on a special occasion when relatives visited from far away.
Those were the days when families ate meals together around the table and kids could choose whether they had the light meat or the dark.
Today’s white meat chickens have such bazooka-sized breasts and skinny legs you’d think they’d topple over when they walked, yet the price of a roasted chicken now is almost less than eggs.
It kind of defies logic that you could hatch, feed and grow a big bird for just a few bucks, let alone process, deliver and cook it for a customer too.
Whether you buy one cooked or roast it yourself, you can’t go wrong by tucking in with a chilled bottle of Red Feet Wines Rosé on the table.
Winemaker Damien Starr says to concentrate the Sangiovese and Syrah wines he “bleeds off” juice at crushing before the colour has been extracted, resulting in the pink rose coloured wine.
What you end up with is a wine that’s as easy on the eye as it is to drink, retaining plenty of the fruity characteristic of the varieties which are balanced with savoury nuances and a dry finish.
There’s an uplifting, lightly floral scent with some cherry and red berries, which are underpinned by gentle berry flavour and a food-friendly earthiness.
Even chook cheap as chips can be turned into an occasion worth remembering.
Call in to the winery in Cemetery Lane in the King Valley or visit www.redfeet.com.au