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Rosie About Rosé

Nothing is quite as emotive as a glass of chilled rosé on a hot summers day. Rosé is great for the beach day, to enjoy after a hearty hike or to sip while watching the setting sun.

There are many shades to rose' depending on a couple of factors including the grape used in the production and the winemaker's choice on the length of time the skins macerate with the juice. They may macerate those skins for a couple hours or a few days. The longer the maceration of the skins with the juice, the deeper the color. A pale pink is the pinnacle of sophistication, more vibrant strawberry pink hues can be just as good if not better.

Provence is regarded as the spiritual home of dry rosé wine. More than 60 percent of the wine made in the region is in the rosé style. Grenache and Cinsault grapes are often used, but the region is most famous for the Mourvèdre grape variety. Rosés from Provence can make great matches with spring and summer fare. They’re dry, lighter-bodied and full of vibrant acidity, and they offer aromas of fresh flowers and red berries.

Whispering Angel from Provance is widely considered one of the best rosés on the market. Macerated strawberries mingle with delicate notes of peach, rose-water and orange blossom. Crisp, dry and refreshing, this is extremely well balanced with a smooth as silk finish. Suitable for most summer occasions, you’ll certainly be in favour if you turn up with this at the next barbeque. 

Tempranillo rosés are a little spicier than Provence rosés, but still have those same refreshing berry tastes. Rioja is the king of Spanish red wines (made mostly from Tempranillo and Garnacha). But Rioja rosés, which might just be the best pink that is worth remembering.  Tempranillo rosé also shares the same floral quality found in rosé from Provence. Rioja pinks are food-friendly, with surprising depth and complexity for the price. Tempranillo rosé will have that telltale green pepper flavor. You’ll find wild strawberry aromas and notes of flowers and herbs, too. It pairs perfectly with Spanish dishes, of course!

White Zinfandel is sweet, bright pink rosé that’s developed a little bit of a reputation as being sweet and basic due to its low price point and accidental invention. However, tropical flavors such as pineapple and banana make a great accompaniment to buttery pasta, or provide a nice foil to crisp vegetable-based dishes and anything that involves a tart, sharp pickled flavor.

White Merlot is quite similar to White Zinfandel in production and taste. It’s sweet and tastes like a raspberry tart or another decadent berry-forward dessert, like jam crepes. Like White Zinfandel, you can use it with similarly rich foods or pair it with sour foods to contrast the sweetness with stark, acidic flavors.

Syrah rosé is dark red – a clear indicator of the grapes from which it’s made. Syrah is a very tannic grape, so it produces a more hearty rosé. However, in addition to strength, Syrah rosé is full of mouthwatering purple fruit. Expect plums, dried cherries, and fresh blueberries mingling with hints of smoke and spice. This is great with stews that have both savory and sweet elements, like meat and ripe tomato.

Italian Rosé wine almost always begins with the term rosato. The top five grapes used for Rosé are Aglianico, Montepulciano, Negroamaro, Nerello Mascalese and Sangiovese.
The best Rosé produced in Italy comes from Puglia, in particular from the area of Salento. Rosé wines in Puglia may be produced from the negroamaro, primitivo or aglianico grapes. These Rosatos tend to be brighter in colour and firmer in structure. The Aglianico grape has very high natural tannins and those come through, even when the wine sees extremely brief skin contact.
Rose' in Abruzzo region is known as cerasuolo d'abruzzo and is produced from the montepulciano grape. These Rosés are slightly heavier, bolder and darker in color compared to other Italian regions associated with Rosé. Coming from Sicily, Nerello Mascalese is indigenous to the island... In Tuscany, Rosés are made from the celebrated Sangiovese grape. 
  1. Two days before serving, pour wine into a 9" x 13" pan or several ice cube trays and freeze, stirring occasionally if in a pan.
  2. When frozen solid, using a hand blender or food processor, blend frozen wine until smooth.
  3. Serve immediately or freeze again for up to 1 week, covered.
  4. Garnish with lemon twist.
    Recipe from

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