The next time you are planning a barbeque, be sure to include a good Rosè in the mix. This is especially true here in the valley with our year-round season for cooking outside to enjoy the sun with an informal meal.
Quick outdoor gatherings go perfectly when a dry Rosè is included, especially with its light fruit taste, along with salads and cheeses while the grilling is underway. It’s a combination made for the fresh air.
Not sure if a Rosè is going to work with your spread? A general rule to follow is if you are using salads or appetizers that have even a hint of berry or fruit flavors, a Rosè wine will be perfect. If the starters are more on the oily side, like a Caesar salads or anchovies, a less fruity wine like a Pinot Grigio may work better.
Which Rosè to buy? There are always excellent French Rosès available at good prices to pick from. There are also many U.S. producers putting these delicious concoctions on the shelves. But don’t get a true dry Rosè confused with the sweet blush wines that have been so popular for years. A really good Rosè’ can be totally dry, yet full of bright berry flavors.
One of the best U.S. brands for the money is Bonterra’s dry Rosè. It illustrates a wonderful cross between white and red wine flavors with a hint of spiciness that even goes well with shrimp cocktail or Jalapèno poppers.
Some of the most versatile French Rosès are made in the Rhone Valley using a blend that is based on the Syrah, Grenache and Mourvedre grapes, giving these ever-popular wines a bouquet of red berries with mineral undertones. They exhibit a complex yet clean taste that quickly refreshes. Also, with a lower alcohol content of only 13%, they are the perfect introduction for just about any barbeque gathering.
An alternative way to find a Rosè is to look for it during a winery visit. This often gets spotty results based on your timing because wineries bring out their Rosès from the previous year’s harvest in the next year’s late summer or fall. Many people who score on these rack them for use during the next year, giving them a chance to mature a little before serving. Stock up when you can get them, then divvy out a little at time, that’s always a good plan with these interesting wines.
Written by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com
View more of Tom’s articles on Examiner.com by visiting his writer’s page.
