Case in point: Sixteen years ago, if people saw pink wine, they assumed white zinfandel (for the record, white zinfandel is not rosé). Sensing something big, Shubie’s was one of the only stores then in the Boston area to sell real rosé. George had an opportunity to be not just cool, but really really cool: so he ordered twenty-six cases of Chateau Pesquié Rosé direct from France - he was the only one in Massachusetts with this rosé (and probably the only one who sold 26 cases of rosé that year - Marbleheaders were way ahead of the curve!) In time, Chateau Pesquié has become George’s all-time favorite rosé.
Fast-forward to 2011 and the attitude toward rosé has changed for the better. Most people know the difference in taste between white zin - a bland, slightly sweet concoction from California - and real rosé - crisp, almost always dry, fruity and refreshing.
How does rosé get that way? There are a number of variations in the rosé making process, but in general, you begin by making red wine, crushing red grapes and letting the juice macerate on the skins. You then simply remove the skins after two to three days (red wine will macerate on the skins for up to several weeks). Provence in southern France is the home of rosé, but other regions are getting into the mix now, including, Spain, Italy, California and even Oregon.
Fun and uncomplicated, with relatively low alcohol and a pleasant acidity, rosé is the ideal summer party wine. Goat cheese pairs great with rosés, and blended milk cheese also pair well with fuller-style rosés.
In general, the lighter colored rosés tend to be softer and pair best with delicate dishes like salad, cheeses and fish. The darker, bolder styles pair well with grilled meats and spicy dishes (BBQ time!)
So next time you’re standing in front of the wine cooler deciding what to cool down with, just ask yourself, “What would George do?”
|"Bleeding" rosé from a vat of red wine|