There's nothing quite as delightful as a well-balanced,
refreshing rosé on a warm summer's day. Traditionally, they're
produced in warm regions, especially the south of France. Rosé, vin
gris, rosado and blush are some of the names we use for pink wines
and, while they've been made and enjoyed for centuries in Europe,
they've only captured our fancy here in America relatively
recently.
Winemaker notes
Dark-skinned grapes are surprisingly versatile because their
juice is colorless. A dark variety, like Merlot, can be made into
white, rosé or red wine depending upon how much time the juice
spends in contact with the grape skins. For a rosé, this is just a
matter of hours, more or less, depending upon the shade of pink the
winemaker is looking for. Of course, white wine could be blended
with a little red to achieve the right color, but the effect is not
the same and this technique is common only in the Champagne region
of France.
Our Merlot Rosé was fermented slowly, at low temperatures, to
heighten fruitiness and there's no oak to mask the delicate, fruity
flavors. Soft on the palate, it's loaded with fresh strawberry,
juicy pear and mandarin orange, finishing with a hint of ruby
grapefruit and candied ginger. Lively and refreshing, the subtle
sweetness is balanced by a crisp, citrusy finish. Rosé wines are at
their best when they’re young so we suggest you enjoy this
limited-production wine by 2010.
Food Suggestions
With its vibrant fruit and crisp acidity our Merlot Rosé is
remarkably versatile at the table. Try it with sweet proteins like
ham or pork, shellfish, roast duck and other poultry. It's
delicious with vegetable or fruit salads, especially those with a
citrus-based dressing. With a selection of cheeses and fruits, it's
the perfect companion for a picnic in the park or a day at the
beach. Bon appétit!
