Skip to main content

Friday Night Wine Down : Rosé

Featured wine: Rosé (Rosado, Rosato)

Wikipedia description:
A rosé (From French: rosé, ‘pinkish’) wine has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques.

There are three major ways to produce rosé wine.
skin contact
The first is used when rosé wine is the primary product. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the strongly flavored tannin and other compounds, which leaves the taste more similar to a white wine. The longer that the skins are left in contact with the juice, the more intense the color of the final wine.
Saignée
Rosé wine can be produced as a by-product of red wine fermentation using a technique known as Saignée, or bleeding the vats. When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce rosé.
Blending
Blending, the simple mixing of red wine to a white to impart color, is uncommon. This method is discouraged in most wine growing regions except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.

I've tasted:
Il Mimo Rosato (Italy) $15.49
Sur de los Andes, Rosado Malbec (Argentina) $9.95
Ombra Rose di Pino - sparkling rose (Italy) $14.99
Big House Pink (California) $10.95
Wolffer Rose (Long Island, New York) $12.95

Food pairings:
Anchovies
Barbecue
Charcuterie
Crab (boiled or steamed)
Eggs
Fish
Pizza
Pork
Seafood
Turkey
Veal
Vegetables

Notes:
Because it can be made from so many different grapes and methods, there is a tremendous variety of rosé on the market. At one local wine shop I counted over 20 different offerings today. This is another wonderful summer wine, but I find that it can be enjoyed year-round with just about any food. One of my favourites is the Il Mimo, which has grown in popularity (and price) over the years. The Ombra is another that I enjoy regularly. I goes nicely with sushi and turns any ordinary weeknight meal into a celebration. Cream sauces and oysters don't play very will with rosé, but just about everything else does. Try it with roast chicken, with fish 'n' chips, with a dinner omelette, with a picnic in the park. It really is an everything wine.

Cheers!
1 comment

Popular posts from this blog

dinner : portuguese-ish fish stew

Our usual M.O. for dinner preparations is to decide on the food first, and then pick a wine to match.  But once in a while, we like to mix things up and go the other way.  Vinho Verde is one of my very favorite wines, and we buy it quite frequently, but we often drink it with whatever food we're having - because it goes with so many things.  As a result, we sometimes miss out on its full potential as a food wine.
But tonight I decided to bring the food to the wine and prepare a hearty Portuguese-style fish stew.  I'm careful to say style because people get all huffy when you suggest that your particular version of an ethnic dish hovers in the vicinity of what is truly authentic, whatever that is.  That said, here's my recipe.  I don't like to specify measurements because I rarely measure, so let your taste and judgement guide you.
Sautee some minced garlic, diced red onion and diced fennel in olive oil. Add some fresh thyme, red pepper flakes, diced chorizo, bite-size…

D. I. Y. dinner for the 1%

A few months ago, I noticed a very intriguing sign in a storefront window of an establishment under construction. The shop was to be called 'The Walk-In Cookbook'. Needless to say, my curiosity was peaked, but I resisted the urge to research the hell out of the topic and decided to wait until opening day to find out what it was all about.

Today, my patience was rewarded as I sauntered into the newly-opened establishment to take a look around. The Walk In Kitchen, it appears, is kind of like an Ikea for cooking. There are brightly colored posters that feature photographs of meals, accompanied by ingredient lists and the cost of said ingredients in 2 and 4 serving iterations.



There are also recipe cards, which double as shopping lists as you make your way around the store selecting from the attractively displayed produce and other food items. The layout resembles a professional kitchen, and you kind of get the feeling that a cooking class is going to start up at any minute. Exce…

cookin' up a storm!

Nothing like plummeting temperatures, bleak skies, and snow flurries to get me in the mood to whip up some comfort food!  On this particular night, I was inspired by a tuna casserole recipe that one of my friends posted on 'that other social network'.  I adapted the ingredients a bit to accommodate my dietary restrictions, but you can feel free to use the full-fat, full-sodium versions of any of the ingredients.  I didn't measure anything, (I rarely do) so you'll just have to wing it on that front.  Here's what went into the dish:

2 cans tuna fish, drained
1/2 package whole wheat pasta spirals
3 egg whites, beaten
2 tablespoons of Smart Balance spread
grated pepper-jack cheese
diced tomatoes
fresh chopped parsley
chopped onion
fresh ground black peppersalt, to taste (I didn't use any)

Cook the pasta according to package directions, drain.  Mix in all the other ingredients except for the eggs, and a couple handfuls of the cheese.  When the mixture has cooled sl…