Enjoying Summer Rosé

It’s that time of year again! The sun is out, the shades are on, and we’re ready for some summer Rosé. This delicious pink juice has become a summertime mainstay, thanks to its incredible thirst-quenching capabilities.

Why Did Rosé Take So Long to Become Popular Here?

Europeans, especially the French, have always turned to Rosé when temperatures start to climb. In the US, Rosé was poo pooed until maybe the last five or 10 years because of the association with cloyingly sweet White Zinfandels. Thankfully, this is changing, and now many Americans are happily reaching for the pink stuff.

Why Is Rosé So Good in the Summer?

Rosé is a great hot weather drink and more versatile for food pairings than most whites, going with a wider variety of dishes, making it perfect for poolside lunch.

How About Rosé Sparklers?

In many cases, Sparkling Rosé pairs even better with food than still Rosé. And Sparkling Rosé tends to be more consistently reliable quality-wise because of the high-production standards involved with making Sparkling Wine. 

Summer Rosé Food Pairings

MatchingFoodandWine.com offers a great list of foods to pair with Rosé. Here are a few of my favorites:

• Light, dry Rosés with light salads, light pasta and rice dishes, goat cheese, seafood and grilled fish
• Light off-dry Rosés with salads, sushi, mildly spiced curries and rice dishes
• Medium, dry Rosés with BBQs and dishes that feature anchovies, olives, garlic or saffron

Can Summer Rosé Be Enjoyed at Other Times of the Year?

According to Food52.com, while Rosé consumption goes up markedly during warm summer months, it is gaining popularity as a versatile year-round option thanks to its typically low alcohol content, refreshing character, and incredible ability to pair with a range of hearty dishes. They also suggest lying down some bottles of Rosé for a few months. They explain that Rosé is sold almost immediately after it’s bottled and that if you lie it down for a while (maybe until winter), it is likely to develop some savory flavors that could be perfect for the cooler season.

Dry vs. Sweet Rosé

Many people assume that lighter colored Rosés are sweeter, while darker colored ones are drier. Truth be told, the color has no bearing on whether the wine is dry or sweet. A dry Rosé has less residual sugar than a sweet Rosé, regardless of the color of the wine. Also, certain grapes, including Pinot Noir, Sangiovese, Syrah and Cabernet Sauvignon, are likely to produce drier Rosés, while other grapes, including Zinfandel, Moscato and Grenache, are likely to produce sweeter Rosés.

Ideally, you want a Rosé that is fresh and acidic, without too much sugar to bury the fruity flavors and aromas.

Picking up a Few Bottles

If you’d like to buy a still or sparkling Rosé, we have one of each right now. Our Sun Fish 2017 Central Coast Rosé of Grenache has lovely fruit aromas such as Mandarin orange, apricot and peach. There is a light presence of oak with toasty vanilla characters in the finish. These flavors come forward in the mouth as well. The attack is off-dry and fruity with minerality in the palate and a citrusy mouthfeel.

Our le Cadeau California Rosé Sparkling Wine displays white flower fragrances like acacia and orange blossom. Later some raspberry, watermelon and hay complete this expressive and aromatic nose. The attack in the mouth is dry, round and pleasant. There are citrus aromas, which provide a great amount of acidity for structure and aging potential. This is a medium-bodied wine with long-lasting bubbles, which are a sign of quality in sparkling wines.

Here’s to enjoying Summer Rosé.