What the Winophiles are Sharing
- Robin from Crushed Grape Chronicles shares her vision of Côtes de Provence through Rosé Filled Glasses.
- Mardi from Eat Live Travel Write goes From Rosé? No Way! To # RoséAllDay.
- Camilla from Culinary Adventures with Camilla shares Warm Weather Rosé and Cheese Pairings.
- Michelle from Rockin’ Red Blog will be Celebrating the Provençal Lifestyle with Three Rosés.
- Lynn from Savor the Harvest cues up Obscure French Rosé Wines - Drink Now.
- Gwendolyn from Wine Predator prepares # RoséAllDay with Grilled Cheese Gourmet for#Winophiles.
- Nicole from Somm’sTable adds Cooking to the Wine: Ultimate Provence Urban Rosé with Herbed Sous-Vide Chicken Breasts and Roasted Eggplant Sheet Pan.
- Jane from Always Ravenous offers up a Summer Cheese Board with Rosé.
- David from Cooking Chat says it’s Always a Good Time to Sip Provence Rosé.
- Jill from L’Occasion explains Why Rosé Matters, According to French Culture.
- Liz from What’s In That Bottle advises us to Live a More Rosé Life.
- Martin from Enofylz Wine Blog discusses The Pleasures of Provençal Rosé.
- Payal from Keep the Peas claims Rosé: The Original Red Wine.
- Julia from JuliaConey.com talks about Rosé: Not from Provence but Just as Delicious!
- Wendy from A Day in the Life on the Farm tempts us with Soupe au Pistou Paired with Rosé.
- And, Lauren, at The Swirling Dervish, is Celebrating A New Home with an Old Friend: Rosé from Provence.
How Is It Made?
In hue, Rosés sit in the middle of the white-red wine color spectrum. And, as I thought, maybe people think that Rosé is a blend of finished red and white wines. It's not.
Rosés are actually made by shortening the grape skin contact that's necessary for making red wine. stage. To make Rosé, red grapes are lightly crushed and left to macerate with their skins for a few days. When the winemaker is satisfied with the resulting color, the skin, pips, and stems are removed. Common grape varietals used for Rosés are Grenache, Pinot Noir, Zinfandel and Tempranillo.
So, I've discovered that Rosés have the body and sometimes structure of a red wine. But they are usually served chilled and are refreshing like a white wine. It's actually the best of both worlds in my mind...and absolutely perfect for summertime suppers.
For taking part in the July French Winophiles event, some of us received samples of Provençal Rosés.
These wines are so versatile and food-friendly. For appetizers, I like serving them with something salty such as my Bagna Cauda-Bathed Egg Salad Toasts. For a salad course, again with the anchovies, I like a Boquerones Asparagus Salad, but Salade Niçoise is a great match, too.
If you are thinking of some ethnic cuisines to pair, Rosés are great with Mexican food, Thai food and Indian food! While I considered a Thai feast with Startled Pig (Moo Sadoong) and Grilled Shrimp Spring Rolls, I wanted to do something simple to showcase these wines.
With a fruit-forward Rosé, I suggest an aged goat milk cheese. A citrus-y Rosé is a great match with a semi-firm sheep's milk cheese with or without a seasonal jam or quince paste. A gooey triple cream pairs brilliantly with a Sparkling Brut Rosé while an Off-Dry Rosé complements a bloomy rinded goat cheese. Here are three that I served for this event...
This wine is the quintessential pale pink with fragrance of wild strawberries and summer blossoms. with refreshing flavors of summer melons, I considered pairing it with a goat's milk cheese. But I came across an intriguing cheese: a young Pecorino made with Italian pistachios. Produced by the Fratelli Petrucci, those award-winning artisan cheesemakers who graze their sheep in the mountainous areas between Lazio and Umbria. The pistachios are added to the milk and the resulting pecorino is left to rest for a month until it acquires a semi-soft consistency. The mild yet vivid taste matches the tone of the wine.
Château de Berne Inspiration 2017
I considered pairing it with a Grilled Haloumi-Watermelon Salad, but opted for an easy plate of burrata with garden-fresh tomatoes (thanks to my Wombat's Garden of Edibles!) and sun-kissed peaches from the farmers' market. Burrata is a buttery-textured cheese made from fresh buffalo milk. The outer shell is a smooth mozzarella while the inside contains a more ragged stracciatella mixed with cream. This culinary treasure is credited to the Bianchini family in Andria, Puglia. A little bit of salt and piqant olive oil make this cheese dish and wine sing!
Urban Provence is a Rosé that blends 45 % Grenache Noir, 35% Cinsault, 15% Syrah, and 5% Rolle grapes into a dry, beautifully balanced wine, boasting both fruit and spice. But it was the tinge of minerality that made me think of Bûcheron, a goat's milk cheese from the Loire Valley with a bloomy rind. When young, it is mild with a harder texture. As it ages, the texture softens and the taste grows more intense. Mine was towards the younger side.
Next Up: Grower Champagne
Next month - August 2018 - the group will be focusing on grower champagne with Martin of ENOFYLZ Wine Blog leading the way. Stay tuned. I'm excited to learn more about these grower-made wines.