16 rosé wines to pop open any­time

The Palm Beach Post - - FRONT PAGE - By Michael Austin Chicago Tri­bune

It seems al­most un­fair to rosé to start think­ing about it, and talk­ing about it, and look­ing for it when spring comes around. Then again, how many of us think about tur­key and stuffiff­ing out­side of Novem­ber? Or corned beef and cab­bage out­side of March? No one is stop­ping you from plan­ning those meals on any day of the year, cal­en­dar be damned. Yet you don’t. At least most of you don’t.

Did my col­lege room­mates and I cook up an en­tire tra­di­tional Thanks­giv­ing din­ner one spring se­mes­ter? Sure we did.

That full feast, even just the thought of it be­fore we went shop­ping for the in­gre­di­ents, brought about a wave of hope and an­tic­i­pa­tion that I can still re­call. That’s the kind of power spring has.

Pink fi­fits this time of year per­fectly — pink and green. (Thing is, I gen­er­ally try to avoid drink­ing any­thing that is green.) I en­cour­age peo­ple to drink rosé all year long, to not con­fifine their con­sump­tion only to spring and sum­mer. On the other hand, there is noth­ing wrong with get­ting your rosé run started when the North­ern Hemi­sphere blinks it­self awake in the spring. Gotta start some­where. The long­est jour­ney be­gins with a sin­gle sip.

With lower amounts of al­co­hol and tan­nin, high acid­ity and loads of bright fruit, it is hard to go wrong with a few bot­tles of nice rosé on hand. If the im­bibers in your life have eyes for aes­thet­ics, they will also ap­pre­ci­ate the beauty that rosé brings to your ta­ble. They’re not all dusty pink and blush­ing, as you know; some of them are closer to candy ap­ple red. But they are all fun. Be­low are notes from a re­cent tast­ing of rosés from around the world. They are listed in as­cend­ing or­der ac­cord­ing to price.

2016 Faisao Vinho Verde Rosé. With straw­berry, rasp­berry, orange blos­som, lively acid­ity and a re­fresh­ing spritz, this Por­tuguese wine had a clean, crisp fifin­ish and a friendly 10.5 per­cent alco- hol. $8

2016 Mont Gravet Rosé. From the South of France, this 100 per­cent cin­sault was flflo­ral with rasp­berry, pear, lime and citrus, plus a lin­ger­ing fifin­ish, and 12 per­cent al­co­hol. $9

2016 Cline Fam­ily Cel­lars An­cient Vines Mourve­dre Rosé. Pink grape­fruit aro­mas jumped from this glass, and led to peach, cherry and zippy acid­ity. From Cal­i­for­nia’s Con­tra Costa County. $13

2016 Mul­der­bosch Vine­yards Caber­net Sau­vi­gnon Rosé. Sa­vory herbs and min­er­al­ity segued into flflo­ral notes, plus rasp­berry and other red fruits. From the Coastal Re­gion of South Africa. 13 2016 S. Pratsch Rosé. This or­ganic Aus­trian wine from zweigelt grapes opened with straw­ber­ries, peach, anise and zingy acid­ity, and then came full cir­cle for a long-lin­ger­ing straw­berry fifin­ish. $13

2016 Pi­azza del Castello. From Italy’s Tus­cany re­gion and made of 100 per­cent san­giovese, this wine offfffffffff­fered peach, kiwi, clean trop­i­cal fruits and a bright, crisp fifin­ish. $14

2016 Steele Caber­net Franc Rosé. In­tensely aro­matic and packed with ripe rasp­berry, straw­berry and citrus, this wine from Lake County, Calif., had a vi­brant elec­tric-red hue, like di­luted Cam­pari. $15

2016 Feudo Mac­cari Rosé. Made of 100 per­cent nero d’avola grapes, this wine from Si­cily offf­fered straw­berry, cherry, lime, peach and 12 per­cent al­co­hol. $16

2016 Leyda Rosé. Black cherry, straw­berry, spice, zingy acid­ity and a long fifin­ish sum up this 100 per­cent pinot noir from Chile’s Leyda Val­ley, 4 miles from the Paci­fific Ocean. $16

2016 Tournon Mathilda. Earthy notes join bright, clean rasp­berry and cran­berry in this crisp, re­fresh­ing, easy-to-drink pale grenache with spice on the fifin­ish. Made in Aus­tralia by French wine­maker Michel Chapoutier. $16

2016 Castello di Bossi Rosato. This 70 per­cent san­giovese/30 per­cent caber­net sau­vi­gnon Tus­can blend offfffffffff­fered mouth­wa­ter­ing red fruits, a touch of salin­ity, bright acid­ity and a for­mi­da­ble 13.5 per­cent al­co­hol. $18

2016 Figu­iere Ma­gali. Peach, lime, straw­berry, orange zest, min­er­al­ity and tangy acid­ity sum up this blend of syrah, caber­net sau­vi­gnon, grenache and cin- sault from France’s Cotes de Provence. 18

2016 Gam­ble Fam­ily Vine­yards Rosé. Luscious straw­berry, ap­ple, anise and spice all min­gled in this lip-smack­ing, long- fifin­ish­ing Napa Val­ley blend of mostly caber­net sau­vi­gnon and caber­net franc. $20

2016 Side­bar Rosé. This 100 per­cent syrah from Sonoma County’s Rus­sian River Val­ley offf­fered an in­trigu­ing mix of hay, fen­nel, flflo­ral notes, dried cher­ries, stone fruits and zingy acid­ity. 21

2016 Donelan Rosé. Straw­berry, cherry, anise, bright acid­ity and a clean, crisp fifin­ish char­ac­ter­ized this Sonoma County blend of grenache, syrah, mourve­dre and pinot noir, plus 13.8 per­cent al­co­hol. 25

2016 In­man Fam­ily End­less Crush Rosé of Pinot Noir. With flflo­ral and herbal notes, plus straw­berry, wa­ter­melon and anise, this Rus­sian River Val­ley beauty was as mouth-wa­ter­ing as it was re­fresh­ing. $35

MICHAEL TERCHA/CHICAGO TRI­BUNE

With lower amounts of al­co­hol and tan­nin, high acid­ity and loads of bright fruit, it is hard to go wrong with a few bot­tles of nice rosé on hand.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.