It's time for Rose Wine to quench the Summer Heat

Primary tabs

Submitted by Patti Peek Neumann on Wed, 06/01/2016 - 2:49pm

It is Summer, it’s hot and humid days are already among us. It is time to stray away from Malbec, Cabernet and heavy drinks, time to get cooled off and head to chilled, refreshing wines. I am most attracted to rosés in the Spring and Summer seasons. Please note in caps, the rosé to which I refer, ARE NOT your granny’s white Zinfandel. It is a varietal that is growing in popularity on local wines lists and are palette pleasers everywhere.

Provence, located in the south of France, is one of the most well-known wine producing regions in the world. Provence is also the largest wine region specializing in dry rosé worldwide and is a continuing rising favorite among American wine lovers. In 2012, Provence rosé wine exports to the U.S. jumped 41%. In the same year U.S. retail sales of imported rosé wines grew by 28% says Vin de Provence.

During my trip to Lanapoule, 3 miles outside of Cannes, I sipped rose the entire trip. Ahhh, yes.

Definition (with help by Wikipedia) well explains the method: A rosé (from French: rosé also known as rosado in Portugal and Spanish-speaking countries or rosato in Italy) is a wine type that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The wine’s pink color can range from a pale "onion"-skin orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from bone-dry Provençal rosé to sweet white Zinfandels and blushes.

Lately, I have tried a number of Rosés to get into the spirit of my favorite season. Remember, unlike many red wines, roses are meant to be drunk your, within a year or two of bottling so best to sip 2012 and 2013 Rosé.

Côtes de Provence Rosé by Hecht & Banier is a dry rose wine I sampled at Sobo Café a while back and was also introduced by wine expert, Mariam Razavi of Wines by Raz, a couple of years ago at a CITYPEEK Sip & Swirl event. The winemakers tell us they “sought a Provence rosé of immense charm and minerality redolent of fennel, anise and purple flowers. 2013 has a bit less Grenache (we might be around 30%) than 2012 and will be more on the fruit and crispy side of the Cinsault with a spicy note of Syrah.” Cost around $16.

Sacha Alexis Lichine, 51, wine entrepreneur, Château d’Esclans rosé specialist and son of the legendary wine writer-turned-wine merchant Alexis Lichin, has me hooked on two of his famous roses:

1. Whispering Angel a deceptively complex blend of Grenache, Cinsault, Vermentino, Syrah, Carignan, Mourvèdre and the Provençal grape Tibouren. There are 650,000 bottles produced a year.

2. Château d’Esclans Grenache, Vermentino, Syrah, Cinsault and Tibouren. Both Average Cost around $20, less if you buy by the case. 100,000 bottles produced.

His 100% Grenache Sacha Lichine, Single Blend 2013 is a gorgeous salmon color and carries with it a soft strawberry and raspberry fruit, is also in my refrigerator. Reasonably priced under $13.

I also enjoy American rose like the Washington State Charles & Charles Rose and Adelsheim rose from Oregon.

Go ahead, try is and email me patti@citypeek .com or find me on social media: CITYPEEK Patti and let me know what you think.

Sip a glass of chilled rose and enjoy la bonne vie--the good life!

Patti Neumann is Publisher/Founder of CITYPEEK.com and an award-winning columnist and blogger on food, wine.