Friday, May 14, 2010

It’s Rosé season!

by Amy Garman

Rosé misconceptions
Rosé wines are nothing if not misunderstood. There is a common misconception, thanks to white Zinfandel, that all pink wines are sweet – this couldn’t be farther from the truth! While you can certainly find some sweet Rosés, most are dry and delicious.

In the pink
How do they get the pink color? Most Rosés worth their salt are made from red wine grapes; the wine making process starts out exactly the same as it would if a red wine were being made, however instead of fermenting the grape juice with the skins for, let’s say 2 weeks, the winemakers only let Rosé juice ferment with the skins for maybe 24 hours. This way the juice has only a fraction of the time to soak up the pigment from the grape skins, turning it pink instead of the deep burgundy color of red wine.

Perfect middle ground
Other than the color, how are Rosé wines different than white or red wines? Well, the simplest answer is that a Rosé has features of both red and white wine: the crisp refreshing flavors of a white with the extra body and fruit flavors gained from the time spent in fermentation with the grape skins. The perfect middle ground.

Perfect pairings
What foods pair with Rosé wines? Rosé is extremely versatile when it comes to food pairing – especially in the warm summer months when meals often consist of lighter fare and are eaten outdoors. Rosé is a great match with salmon, salads, grilled seafood, or chicken dishes. Additionally, Rosé works well served as an aperitif with charcuterie or cheeses.

South Loop Wine Cellar is featuring 3 really great Rosés this spring: Elk Cove Rosé of Pinot Noir from Oregon: $17.99, Juno Rose of Pinotage & Shiraz from South Africa: $13.99, Capҫanes Mas Donis Rosat of Grenache & Syrah from Spain: $13.99

Amy Garman is the owner of the South Loop Wine Cellar at 1442 S. Michigan Ave.

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