Don’t Discount Dry Rosé
The holidays are a great time to try new wines, especially with holiday menus. This week we’ll look at a style that’s gaining a lot of fans. It’s good for entertaining, especially when food is involved, and you want to serve something a little different, but not too different.
Try a new wine this week!
“Roseum” from Vina Robles
The growing interest in dry rosés continues, as more wine lovers discover them. Most consumers have viewed any pink wine as sweet. But the dry roses are delicious and food-friendly. Rosé is also good for groups.
For almost a generation, just about every pink wine available has been sweet, since that style’s huge popularity squeezed the dry versions right off the shelves. Those who made dry rosé, and their fans, were browbeaten to the point where they just gave up. And, as things sometimes go, that was just about the time when things began to change.
The traditional grapes for dry rosés include grenache and syrah, red wine varieties that are originally from southeastern France, and cabernet franc, originally from western France. Today these varieties are grown in California and around the world.
You’ll see several good ones on retailers’ shelves and restaurant wine lists this summer as dry rosé gets more attention from wine writers and members of the wine trade.
A good one for around $10- $12, that I distribute, is called “Roseum” from Vina Robles. The grapes, primarily syrah, are grown near Paso Robles on California’s Central Coast. Roseum has lots of color for a pink wine, and lots of flavor, with hints of raspberry, cherry and white pepper, with a crisp, clean finish. I think it pairs well with bruschetta, I love it with chicken dishes, and I’d really like to try it with cioppino or another seafood recipe that includes tomatoes.