Wine Notes: July 2011
Rosé wine has historically received a bad rap.
“Many believe and attribute the rise of white zinfandel as the ruination of the American market for rosé,” says Tulsa wine educator Gary Vance.
“Many wine drinkers wouldn’t touch rosés for years due to similarity of color and the fact it wasn’t sweet. Rosés were shunned for either not being sweet or not sweet enough.”
Thankfully, rosé is experiencing a renaissance. Rosé is sometimes referred to as “blush” due to its color, which is caused by the process used on the grapes. The skins are what give red wine its color, hence the blush hue.
“Rosé wine doesn’t come off like a red wine for the most part,” says Vance. “It is served cold or chilly like a white wine. Good rosés have crisp acidity and feel like a white wine, too. Rosés have the effect of refreshment like a white wine. But, like a red wine, rosé has some bright red berry flavors in lieu of white fruit flavors, such as tropical, citrus, apple and peach. Traditionally, roses are drier wines reminiscent of red wine in the slightest due to skin tannins. I like a rose that has good acidity and vivacity of a white, the chill and refreshing feel and the hints of red fruit, like strawberry, raspberry and others.”
The Recommendation: Because rosés are quite affordable, Vance has recommended several rosés that range between $12 and $18.
A to Z Rosé ($15) is a bright rose that gives off red fruit aromas when poured and finishes crisp.
A vibrant magenta hue coupled with fresh floral notes are hallmarks of Baker Lane Syrah Rosé ($18).
Parallel 45 Rosé ($12) is generous with tart, red berries with a final note of freshness.