Fresh, lithe and delicious, rosés are a staple of spring and summer entertaining.
We’ve put together a collection of these sunny, easy-to-enjoy, food-friendly wines to parade some of their myriad styles and uses. Famously approachable and versatile, rosés pair with everything from casual sipping to fine dining, so don’t delay; with their lifted aromatics and buoyant fruit flavours, these wines will fly off the shelves. (Don’t forget to tuck some away for fall and winter. They’re great cool-weather options, too. Pinky promise.)
Is it even possible not to smile when sipping the sunny-fruit-in-a-glass that is rosé? Crisp and refreshing, rosé’s a mouth-watering way to pamper yourself. It’s a perfect wine for relaxing with on the deck, dock, terrace or balcony on a warm afternoon, and few styles accompany a sunset so pleasantly.
To perfectly chill your rosé:
• 90 minutes in the fridge
• 15 minutes in an ice bucket
Rosés are zesty thirst-quenchers that bridge the dining possibilities offered by white and red wines.
Their zippy acidity gives them a scrumptious versatility and the vibrancy to cut through the fattiness of salmon, while their bright, ripe fruit is a delicious foil for the saltiness of ham or the spice of vegetarian black-bean tacos. Their lithe texture and freshness elevate seasonal salads, and their depth of flavour can accommodate your favourite grilled chicken marinade.
As a flavourful counterpoint or a zesty palate-refresher between bites, rosés are among the most versatile wines going.
Some rosés, such as those from Tavel, have the structure and depth of flavour to stand up to and complement lamb or grilled ribs. But the flexibility of all the rosés in this collection will come to the fore when served with “hearty” meals. Stock up for summer and if you have any left in the fall, serve them at Thanksgiving dinner; they pair perfectly with that, too.
Top-flight rosés come from top-quality red grapes and are typically made one of three ways.
1. DIRECT PRESSING: Grapes are gently pressed and the juice is immediately drawn off and spends no time on the skins. Minimal colour and tannin are extracted, creating lightly coloured, delicately flavoured wines.
2. DRAWING OFF: The juice sees time on the skins during fermentation over a period of 6-48 hours. This method allows winemakers to control the intensity of colour and flavour in their wine.
3. SAIGNÉE (BLEEDING): This method is similar to drawing off, but producers draw juice from their fermenting red wine to make a rosé.
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