Home' Trinidad and Tobago Guardian : August 31st 2014 Contents |WINE|
Amidst the media frenzy, this power couple re-
leased their first wine from Cha teau Miraval --
Jolie-Pitt & Perrin Co tes de Provence Rose Mi-
raval 2012. Fortunately, the quality matched the
media hype, with Wine Spectator delivering a
90/100 points and ranked it among the Top 100
wines of 2013.
Let's now look at a simple guide outline of some
of the most popular styles of rosé from around
the world. Even if you're more on the 'bold
savoury' vs. 'fruit-forward' end of the wine spec-
trum, there is probably a rosé for you.
Grenache Rosé --- Fruity. Usually a brilliant ruby
red hue with notes of ripe strawberry, orange,
and sometimes a hint of allspice, moderately
high acidity, but since most have quite a bit of
colour and body, typically you'll want to serve
them cold to keep them zesty. Perfect pairing
with this wine would be a summer evening and
Sangiovese Rosé --- Fruity. A bright copper red
colour, Sangiovese seems like it was made to be
a rosé wine. Notes of fresh strawberries, green
melon, roses and yellow peach are complimented
with mouth-quenching acidity. A few Sangiovese
rosés have a faint bitter note on the finish, which
makes this fruity wine taste pleasantly dry. Defi-
nitely serve cold, perhaps with a bowl of Moroc-
can couscous and chicken.
Tempranillo Rosé --- Savoury. Tempranillo rosé
is growing in popularity from the Rioja region and
other parts of Spain. With this style of rosé you
can expect a pale pink hue and herbaceous notes
of green peppercorn, watermelon, and straw-
berry. Many Tempranillo rosés from this area
also blend a bit of Graciano and Grenache to add
floral notes to the flavour. A glass of Rioja rosé
will class up any taco experience.
Syrah Rosé --- Savoury. American Syrah rosé is
typically made in the 'Saignée Method', which
usually means it will have deeper colours of ruby
and notes of white pepper, green olive, straw-
berry, cherry and peach. Rosés of Syrah tend to
be more on the bolder end of the spectrum and
are best served slightly warmer than fridge tem-
peratures in a regular red wine glass. This is a
surprisingly good wine with pepperoni pizza or a
bowl of chilli.
Cabernet Sauvignon Rosé --- Savoury. This
type of rosé wine is nearly exclusively made in
the 'Saignée Method'. Cabernet rosés are a deep
ruby red colour with red wine-like flavours of
green bell pepper, cherry sauce, blackcurrant and
pepper spice. The only big difference is that
Cabernet rosé wines usually have heightened
acidity because they aren't typically aged in oak.
Zinfandel Rosé --- Sweet. Possibly the most
popular rosé (in terms of volume, but not neces-
sarily quality) sold in the United States, and also
85% of Zinfandel production! Most 'white' Zin-
fandel is made deliberately to an 'off-dry' style
with about 3-5 grams of residual sugar, making
it moderately sweet. It offers flavours of straw-
berry, lemon and green melon, with moderately
high acidity. You'll want to serve it ice cold with
Tavel Rosé (from the Côtes du Rhône) ---
Savoury and Rich. Said to be a favourite of
Ernest Hemingway, it is considered to have all
the character of a good red wine, just less colour.
It is made primarily with Grenache and Cinsault,
but nine varieties are allowed in the blend. Usu-
ally high in alcohol and low in acid, this salmon-
pink wine ages well and its nose of summer
fruits can turn to rich, nutty notes over time.
Throw some brisket on the barbecue and sit
back and enjoy a glass of this earthy treat.
Provence Rosé --- Fruity and Lean. Rosé, from
Provence, is the little black dress of pink wines.
Its fresh, crisp, dry style is a masterful match for
almost any dish; try a juicy burger. Grenache, Cin-
sault, Syrah and Mourvèdre are all used to create
this pale, pink rosé and to give it aromas of
strawberry, watermelon, and rose petal, finishing
with a distinctive, salty minerality on the palate.
Mourvèdre Rosé --- Fruity and Floral. Rosés
made from Mourvèdre bring to mind thoughts
of Southern France and the beautiful wines of
Bandol. These wines, often a pale coral hue, are
rounder and fuller-bodied than many other
Rosés. Mourvèdre is floral on the nose, with
notes of violets and rose petals. Mourvèdre
makes an excellent pairing with Mediterranean
Pinot Noir Rosé --- Delicately Fruity. Pinot Noir
is a diva on the grape runway. In rosé, Pinot Noir
delivers bright acidity, watermelon, raspberries,
strawberries, and wet stone. The grape can pro-
duce earthy-but-elegant wines that are cool,
crisp, and dry, and would be delightful with a
fresh goat cheese or sea food salad.
Now, you decide which pink to drink...why not try
By Phyllis Moreau
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