Finally, Rosé Season!

Spring has arrived! We’ve entered a new season and With it comes another season that we all know and love… Rosé Season!


Rosé as a category is a little hard to nail down. It can sometimes be big and fruity like a light red wine. Yet the next bottle can be more crisp and mineral like many whites you’ll find on the shelves. So how do we pick through all of the options to find out what we like, and what delicious bites should we pair with them? Let’s dive into that and I’ll recommend a couple of options that we currently have in store.


The most basic way to describe how rosé wine is made is that they leave the skins in contact with the juice for a portion of the time as they would if they were making a red wine. There are obviously other ways that rosé can be made, which as always I’d love to talk about if you stop by the shop. What the skins give to red wine is a lot of the richness and structure (tannin, body, etc.) that distinguishes its flavor from white wine. All of those components are why reds pair better with heartier foods, and whites with lighter fare. So where does rosé fit in? This is where I say that rosé can be complicated, as it really depends on how long those graps skins are left in with the juice. While we could spend hours diving into this, lets just start with the two ends of the spectrum: Light and heavy rosé .


Let’s look at our light rosé first. A few examples of this style that we have in store are Payrassol’s “La Croix” Rosé and Chateau Trians’s “Coteaux Varois” Provence Rosé. The region of Provence and its surrounding areas are known for very crisp and finesse-driven roses. These wines have great minerality and acidity that help them pair with things like fresher cheeses (Brie, Goat, Mozzarella) as well as lighter seafood options (shrimp, scallops, white fish).


Now going towards a heavier style is Domaine de la Mordoree’s “La Dame Rousse” Tavel Rosé, which is a deep colored rosé that offers more richness and structure than most others. This is one that I would confidently pair with heavier fish (tuna and salmon) as well as pork and heartier charcuterie (white cheddar, gouda, cured meats).


The variety in rose is exactly what makes it such a fun style to me in terms of its pairing with food. If you have a dinner that you want to pair a wine with, come on in and I’m sure we can find a wine (maybe a rosé) to pair perfectly with it.


I hope you are looking forward to rosé season too. Stop in and we’ll find a perfect bottle for any occasion!

Benton
Wine Buyer
Vine & Table

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 Vine & Table #301
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