Everything’s Coming up Rosé
These Food Friendly Wines Complement SeaDream yacht club’s Seasonal Fare
-by Diane Sukiennik and Michael Reiss
No, the buzz isn’t from bees. (They are fighting extinction these days.) It’s from the uncorking, untwisting and un-popping of the wine world’s current darling. Rosé wine has finally shrugged off it’s cloak of disrespect and is now being recognized, embraced and heralded by even some of the most hard core cab lovers as a respectably versatile addition to their wine collection.
The once soft, flabby, often sweet and characterless style of wine that was termed “blush” by the California producers in the 1970’s has been replaced by the current crop of subtle, sophisticated, dry rosés. Contact with the dark skinned grape adds the distinctive color and also imparts enough tannin and acid to balance the fruit. This formula develops structure and the ability to deliver delicate herbal, floral or mineral notes that add intrigue and interest. Although considered fruity wines by many who have not tasted the most recent vintages, most respectable rosés are dry and show enough complexity to be considered more than a mere guzzling beverage.
Rosés are produced around the globe and are made from just about every grape varietal. From light and delicate in hue to dark and more full-bodied, from bubbly, to slightly effervescent, to still, there is a rosé on the wine list waiting to surprise and seduce you.
And, if you should get stung by the rosé buzz, you might want to check out the group called, “Rosé Avenger’s and Producer’s” or “RAP,” who are dedicated to spreading the gospel of pink to the public. For details, go to www.rapwine.com.
Look for these Rosé Wines aboard your SeaDream yacht
Les Deux Rives AOC Corbières Rose
A blend of Cinsault, Syrah and Grenache. Light pink with a berry scent. Bright cherry, raspberry and currant flavors with a final ginger and spice note.
Le Poussin Rose Grenache Carignan
A pale pink blend of Grenache Gris and Noir with Cinsault. It has floral, rose petal scents and a dry well balanced palate of summer fruits.
Diane Sukiennik & Michael Reiss are food, wine and lifestyle writers for their own website www.foodandwineaccess.com, and are regular contributors to www.Justluxe.com. They are graduates of the professional wine writers symposium and the mastering wine course conducted by the Culinary Institute of America, CIA, at Greystone Mansion in Napa Valley, California. Their recent voyage aboard SeaDreamwas just one of their many travel adventures.