Rosé Wines: Oft Overlooked but Packed With Potential

Springtime is picnic time in wine country. The earth awakens with verdant sprouts as the sun warms the vines and best of all, local wineries release their newly bottled rosé wines to accompany idyllic alfresco feasts.

Rosés are crisp, juicy wines that balance fruit and floral essences with lively acidity. The best time to purchase these vibrant wines—not to mention enjoy them—is soon after bottling in the early spring when their color and concentrated character is newly captured.

Rosé wines can be made from any red grape varietal. Those that are fruitier in character like Syrah and Grenache are particularly well-suited to making this lovely, refreshing wine. In a practice called saignée, winemakers often remove the first press, free-run juices from grapes as they make red wine in an effort to concentrate the flavor and richness of the reds they are producing. The first free-run juice is lightly tinted with the skin pigment, delicately flavored, and is typically made separately into rosé.

Though winemakers often consider rosés to be more of a byproduct than a stand alone wine and consumers sometimes avoid them--blame it on the White Zinfandel/California blush wine snafu of the 1970’s--these wines have plenty of merit and are not to be missed. They’re ultra-versatile, economical (at about $15 a bottle), food-friendly, and delicious. What’s not to love?

I know some of you may ONLY drink Cabernet or are Pinot purists—you know who you are—but I encourage you this spring to savor the palate-tingling citrus and berry nuances of an Ampelos 2007 Rosé of Syrah with a warm goat cheese salad (recipe follows) or pair the alluring spiciness and woodsy structure of a Beckmen 2007 Rosé with grilled asparagus sprinkled with sea salt or a rustic tomato tart.

Go ahead and kick off your shoes, spread the picnic blanket, and sip a chilled glass among friends.

Cheers!

P.S. Here’s a recipe for a salad that pairs nicely with rosé.

Warm Crusted Goat Cheese Salad
Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard

Salad
1 cup panko (Japanese breadcrumbs)
4 tablespoons chopped fresh basil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3 4-ounce logs soft fresh goat cheese (good quality), each halved crosswise, halves pressed to 1/2-inch thickness
2 large egg whites, lightly beaten until foamy
1 tablespoon olive oil

2 5-ounce packages mixed baby greens
½ cup dried cherries
1 cup walnut halves, toasted

Preparation:
For vinaigrette:Place oil, basil, vinegar, and mustard in a small bowl. Whisk until smooth. Season to taste with salt and pepper.

For salad:Mix first 6 ingredients in medium bowl to blend.
Dip each cheese round into egg whites, turning to coat.
Coat each with breadcrumb mixture. Transfer coated cheese rounds to plate and cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat. Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.
Place greens, walnuts, and cherries in large bowl and toss with vinaigrette; season to taste with salt and pepper. Divide among plates. Top each with 2 cheese rounds.

Enjoy!