Think Pink - The Many Shade of Rosé
On: April 06, 2017
Pink wine, aka rosé, always elicits a smile this time of year because it’s springtime in a bottle! With bright fruits, crisp acids, and generally dry finishes, they’re perfect for an impromptu gathering on the patio or paired with nearly any dish! Below are some of our favorite rosés, whether you are looking to transport yourself to the South of France or simply soak in the view from your front porch.
M. Chapoutier 2016 Belleruche Côtes-du-Rhône Rosé
Vivid strawberry and berry flavors with lively acidity, it is perfect with most any fish dish you can whip up and it helps chase the winter blues away.
Charles & Charles 2016 Rosé
From Washington state, it’s wonderfully crisp with ripe raspberry on the nose. A well-rounded, complex rosé with flavors of strawberry and mouth-watering acidity on the finish.
Domaine de la Ferrandière 2016 Vin de Pays d’Oc Rosé
A superb rosé! This wine is dry with delicate red fruit flavors, such as raspberry. Fresh and well-balanced; a lovely little wine to savor on a spring afternoon.
Château de Campuget 2016 Costières de Nimes Rosé
Floral and white peach flavors with citrus notes and a dry, crisp finish
Bieler Père et Fils Coteaux d’Aix-en-Provence 2016 Rosé
A balance between delicate strawberry and raspberry fruit, and savory notes with bright acidity
Aimé Roquesante 2016 Côtes de Provence Rosé
With hints of light, fresh strawberry, this rosé is full in the mouth but sharp acidity makes it feel lean and refreshing.
Domaine Lafond Roc-Epine 2016 Tavel Rosé
Mainly a blend of Grenache, Syrah, and Cinsault, this rosé is vigorous and structured, with aromas of strawberry, watermelon, and spice. Pairs with a porterhouse or BBQ just as easily as snapper or scallops
Below are some wonderful French cheeses that happen to pair famously with rosé:
Comté St. Antoine Gruyère
Ranges from dense and smoky to sweet and fruity.
Sheep’s milk cheese with hints of almonds and caramel.
Brie de Meaux
Full lactic tones with a mottled, soft-ripening, bloomy rind and earthy aroma.
Bleu d’ Auvergne
Creamy, slightly crumbly, and without the “attitude” of Roquefort.