To some the end of April might mean we’re officially in the midst of Spring, but for many the end of April means it is officially Rosé season!
Time to drink PINK
Personally I drink pink year round (yes my consumption definitely increases once the weather starts to warm up) and I think you should to . Before you dismiss this and tell me you don’t drink Rosé, let me tell you it is time to give Rosé another chance. Especially if you are a red wine drinker, rosé is what you need to quench your thirst on hot summer nights or when eating a spicy curry.
So please wipe your mind of those sweet blush wines you are thinking of right now, and let me reintroduce you to a darker hued Rosé that is dry and full of luscious flavors of strawberry, rhubarb, rose and bright hits of citrus. Of course, depending on what you are drinking, the flavor profile is going to be different, but there is a Rosé out there for everyone… What’s that Lovely Husband? Okay so perhaps pink in the glass doesn’t look so ‘manly’, thankfully it tastes so good you won’t give a second thought to any judgements from your whisky drinking friends or your mother in law.
There are great Rosé wines being produced around the world, including Canada. The Canadian Rosé wines that really stand out for me are TH Wines Rose, Château des Charmes Rosé Cuvée d’andrés, and Benjamin Bridge Cabernet Franc Rosé. But my pink heart remains firmly in France, in the Rhône Valley particularly. In the south of France regional varieties of Grenache, Carignan and Syrah are blended together to make a refreshingly dry Rosé that is hard not to like.
Rosé is all about timing. I won’t greek out, but if you want to know more about how the pink stuff is made Wine Folly has a good article with pretty pictures (aka easy to understand and sound good at your next party). The basics being Rosé can be made from red or white wine grapes, but the color comes from the juices contact with the red grape skins. Rosé wines touch red grape skins for 2-20 hours depending on the profile, comparatively red wines can ferment on skins for weeks.
Tavel AOC is a region in the Rhône that produces only Rosé wine. Yup all the eggs are in one basket. It is rumoured that Ernest Hemingway was a fan a Tavel Rosé wines. In my experience Tavel wines are unusually dry and generally are more robust than other pink varietals. These wines have all the character of a good red wine, just less color. Made primarily with Grenache and Cinsault, but nine varieties are allowed in the blend. Usually high in alcohol and low in acid, these wines age well (that’s right no need to drink the year of vintage) and its nose can turn to rich, nutty notes over time.
Right now my favorite wine from the Tavel AOC is Prieure de Montezargues Tavel Rosé.
An appealing Rose with a brilliant pink color. A rich nose showing red berry tones such as strawberry and gooseberry. Fresh on the palate, with persisting citrus notes. Well rounded body and a long, structured finish.
Tasting the 2014 vintage, in the glass it is a classic salmon pink color. On the nose it is a beautiful bouquet, mild orange, strawberries and lavender. This wine is medium bodied and pleasantly acidic, making it extremely food friendly. For me I love the texture of the wine, as it nicely coats your mouth. The flavor profile is a mineral infused tangerine with notes of nectarine and a little spice – perhaps white pepper. The finish is dry and its flavors are nicely prolonged making it stand up well to more savoury dishes and BBQ meat. It is magically with swordfish!
It is definitely fruit forward but oh my is so darn delicious!!
So what do you think? Time to give pink a try?