Cono Sur Sparkling Pinot Noir Rosé
Cono Sur’s rosé is made with Pinot Noir—a grape that, in other guises, has a natural affinity with the flavour of mushrooms—from Chile’s cool southern Bio Bio Valley. Aromas of peach and cherry, and a hint of tangerine carry through into the taste.
Lazzara Rosato Secco Sparkling VQA
The Lazzara comes from Ontario’s own Henry of Pelham, a fine, crisp bubbly based on Riesling that’s pinked with Gamay and Pinot Noir, and full of apple and stone-fruit flavours.
Perrin Studio by Miraval
Studio by Miraval also has a cinematic connection: It’s a collaboration between Château Miraval, still owned by Angelina Jolie and Brad Pitt, and the Perrin family of Château de Beaucastel fame. An ethereal colour gives no hint of the juicy cherry tang and merry spritz of this treat.
Francis Ford Coppola Sofia Rosé
Francis Ford Coppola achieves the same thing in California with the latest vintage of Sofia (named for his daughter), a blend of Syrah, Grenache and Pinot Noir that finishes with a sleek minerality. It’s great with any seafood and really picks out the lemon aïoli on the burger.
The Beachhouse Rosé
The Beachhouse is a South African rosé made from the Cape’s famous star, Pinotage, which here offers the scent of strawberry and red apple. Great value, it has enough heft to handle any kind of burger with ease.
Trius Rosé VQA
Trius Rosé is pressed from Niagara Gamay Noir and Syrah, and has its own cranberry note surrounded by tangy grapefruit and redcurrant. Dry and well-knit with a medium body, it cuts through the richness of the brie.
Josh Cellars Rosé
Great value, it has enough heft to handle any kind of burger with ease. From California, Josh Cellars Rosé is mostly Barbera, a grape that makes famously fresh and food-friendly reds in its homeland of Italy.
13th Street Burger Blend Rosé VQA
Niagara’s 13th Street Winery has actually created a rosé specifically for your precious patties. Its Burger Blend is a mouth-watering quartet of locally-grown Pinot Gris, Pinot Noir, Gamay and Merlot that ticks every box, balancing a hint of sweetness with enough acidity to cut through the richness of the meat and comfortably handle the apricot chutney and tomato condiments.
Jacob’s Creek Moscato Rosé
Try Jacob’s Creek’s fragrant, off-dry, spritzy Moscato served very well-chilled. As a rule, it’s more of an easygoing aperitif, but here the Muscat’s pear-blossom aromatics make charmingly sweet music with the apricot chutney.
Cave Spring Dry Rosé VQA
Cave Spring Dry Rosé is a big mouthful, smooth and round and not too fruity, with beautifully integrated suggestions of redcurrant, red plum and cranberry. It’s reminiscent of a Tavel, the great rosé of the Southern Rhône—serious wine, in other words.
Dry and finely balanced, Longshot from California offers pretty strawberry and cherry flavours, but at 13.5% ABV it has the backbone to take on this burger. One other option (though it’s “orange wine,” not pink) would be a skin-fermented white to pick up on the funky taste of the kimchi. Four Ontario versions will be in the August 7th VINTAGES release.