Rosés in your glass

Los Angeles TimesJune 18, 2014 

  • FOODS THAT PAIR WELL WITH Rosé WINES

    Which foods pair best with rosés? The question is almost beside the point. Rosés are made for warm summer evenings, dinners outdoors with friends and laughter. Serve dishes that fit with that kind of setting and you’re on the right road.

    Think of summer foods, like tomato salads, olives, salumi, vegetables right off the grill. Rosés love brash flavors: salty, a little spicy, redolent of summer herbs like basil and oregano, and, of course, garlic.

    Olives, cured with cumin and garlic or baked with herbs? Of course. Prosciutto and melon? Perfect. Toasts with tapenade? Even better.

    Pork sausages right off the grill are terrific with rosés, and so are grilled vegetables, such as peppers, zucchini and eggplant, seasoned with handfuls of basil and moistened with good olive oil.

    To my mind, there is no single better match for a dry rosé than a good aioli. Mash garlic and a little salt in a mortar and pestle. Beat in a couple of egg yolks, stirring until they’re lemon-colored. Very slowly, a drop at a time at the start, stir in olive oil and maybe a little lemon juice, depending on your preference (I think it helps match the wine better). It should be the consistency of soft mayonnaise.

    Serve this with as many accompaniments as you have time to prepare. Steamed vegetables, such as cauliflower, green beans, fingerling potatoes and the stems from chard, are almost required, as are hard-boiled eggs. I also like artichokes, either simply steamed or steamed and then finished on the grill. Grilled onions are terrific too. And grilled seafood makes it feel like a meal — shrimp, squid, sardines or a combination.

    And rosé-friendly dishes don’t have to be savory. If you’ve got a little bit of wine left in the bottle, try sipping it with sliced peaches or cut-up strawberries, just very lightly sweetened.

    Russ Parsons, Los Angeles Times

A bottle of wine blushed with pink sits on a table outside. Moisture beads the surface of the chilled bottle. As the corkscrew drills into the cork, there’s a slight squeak and then the satisfying pop as it pulls free of the bottle. The wine splashes into the glass, pink shot through with coral.

Summertime.

Rosé used to be my guilty pleasure. Serious wine drinkers dismissed the stuff out of hand, the memory of all those terrible — and extremely popular — white Zinfandels from the ’80s marring their good sense. Most, it is true, weren’t very good — too fruity, a touch sweet, plain dull.

Not all that long ago, rosé, at least in this country, meant wine designed for those who didn’t really like wine and furthermore didn’t have a clue.

How times have changed.

Now walk into a wine store and the rosés are proudly displayed up front and in numbers that seem to grow exponentially every year. The spectrum of colors goes from pale onionskin at one end through peachy gold, pink, rose and on to coral and a deep rosé just this side of red. Particularly pale examples are sometimes labeled “blush.”

White Zinfandel has pretty much slunk away into the back corner, ceding the spotlight to a new class of rosés from California, Oregon, Washington and wine regions around the world. I find old favorites mixed in with rosés from odd corners of France or Spain, or even Germany.

The French have understood and celebrated rosé all along. Those from Provence and Tavel in the southern Rhone have long been the gold standards, though Tavel has had its ups and downs. The dry, crisp pinks are the perfect match for the French Riviera’s tapenade, aioli, bouillabaisse and grilled fish.

Rosés come in a variety of styles. I tend to gravitate toward those that are dry, not too fruity, crisp and aromatic. Overly fruity, flabby rosés don’t make it past the first two or three sips with me. The wine has to have some structure and grace — and a finish that entices you to take another sip. Rosés are often made from southern Rhone grapes, Pinot Noir, Mourvedre and sometimes even Cabernet Sauvignon or Cabernet Franc.

The best strategy for finding the style you prefer is to pick up half a dozen different bottles from a trusted retailer. Throw a rosé tasting, then go back to buy more of the ones you fancy. Next, perform the same exercise at a different wine retailer. It’s going to be a long summer.

A SAMPLING OF WORTHY Rosé WINES

Here are the first of my rosé picks for summer. Most of these hover in the $20 range, but there’s one standout bargain tucked in this list too. To find any of these bottles, check winesearcher.com.

It’s hot out there. Time to start chilling those bottles down.

2013 Dragonette Cellars Rosé (Santa Barbara)

A southern French-inspired blend of Grenache and Mourvedre with just a dab of Syrah from the Vogelzang vineyard in Happy Canyon, one of Santa Barbara’s newest AVAs. A lovely pale onionskin in color with flashes of coral, it carries the scent of strawberries and melon. The taste is clean and bright, with a mineral tang. It’s impossible to take a sip and not notice this rosé. It has a presence and a mouthwatering finish that urges you to take another sip. About $20.

2013 Château Miraval Cotes de Provence Rosé (Provence, France)

The second vintage from Angelina Jolie and Brad Pitt’s wine estate in southeast France is a spectacular rosé from an unspectacular year. Made by the Perrin family of the renowned Châteauneuf-du-Pape estate Château de Beaucastel, the 2013 Château Miraval rosé is elegant and fresh, with a scent of wild strawberries. I could drink this very serious rosé all summer long. From $20 to $25.

2013 Robert Sinskey Vineyards Vin Gris of Pinot Noir Los Carneros (Napa Valley)

Year after year, Robert Sinskey turns out carefully crafted rosé from a dedicated block of organic Pinot Noir. Dry and crisp, his vin gris has a refreshing tartness reminiscent of rhubarb. Best experienced well chilled and with food, even if it’s just a bowl of olives or a dark purple smear of tapenade on croutons. From $25 to $29.

2012 Charles & Charles Rosé (Columbia Valley, Wash.)

A gorgeous pink, the Charles & Charles rosé from Columbia Valley in Washington State is scented with rosé petals and cherry. This blend of mostly Syrah with Mourvedre and tiny amounts of Cinsault and Grenache is ripe and smooth on the palate, very fresh and harmonious. It’s also quite the bargain. About $10.

2013 Tercero Mourvedre Rosé (Santa Barbara)

Keep an eye out for Tercero’s elegant 2013 Mourvedre rosé from grapes grown in Happy Canyon’s Vogelzang vineyard. Winemaker Larry Schaffer stomped the grapes himself. Just released, it’s on the wine-by-the-glass list at the new Faith & Flower in downtown Los Angeles. You can also buy it at the Tercero tasting room in Los Olivos. It should be hitting the shelves of other local wine shops soon. $20.

2013 Lioco Indica Rosé (Mendocino County)

A Riesling lover turned me on to this rosé from Mendocino County, from former Spago sommelier Kevin O’Connor and his partner Matt Licklider at Lioco. Lots to love about this example made from dry-farmed Carignan, with its pretty floral nose and bright red fruit flavor tempered with lime and notes of mineral. From $16 to $18.

Justin Vineyards Rosé (Paso Robles)

Not convinced about rosé? Try this Cabernet Sauvignon rosé from Justin Vineyards. It’s pale salmon in color, and it has the structure and punch to hold its own against bold flavors. Dry and crisp, with a cleansing tartness, it would even work with salumi or charcuterie. And it could go straight to the table too. $20.

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