And then there were eight…
I am so incredibly blessed to now have eight contributing writers here at The Blacker The Berry Food. And I am most excited about our latest addition, wine enthusiast Dezel Quillen. As an unabashed oenophile (aka “Sipping Christian”) I will look forward to his monthly posts which are sure to educate, entertain, and keep you up to date on all that’s good in the ever changing yet exciting world of wine. This month he’s talking about Rosé, the true wine of summer. Keep reading to find out why you need to bring Rosé to that next BBQ and to keep up with Dezel’s wine soaked adventures away from The Blacker The Berry Food, be sure to check out his blog “My Vine Spot”. ~ Heather Watkins Jones
For many of us, the warmth of summer is ripe for family get-togethers, backyard (front-yard for country folks – you know who you are) cookouts, and picnics. Rosé wines have summertime written all over them and are some of the most versatile, food-friendly wines around. A dry rosé, served well-chilled, is a refreshing accompaniment to picnic and lighter fare, seafood, and just about anything that says ‘backyard barbecue.’ These pale orange to deep salmon colored wines often times offer fresh red berry fruit aromas and flavors along with mouthwatering acidity and a crisp dry finish. And most importantly, they won’t break the bank. You can usually find something pink and delicious for under $15.
Feeling bubbly? Try a well-chilled sparking Brut Rosé. I suggest finding one made in the traditional method, aka méthode champenoise. This is the same method by which [French] Champagne is produced. These wines offer added complexity, wonderful effervescence, vibrant red fruit flavors, and excellent food-matching ability – especially with summertime fare (hint-hint). A sparkling Rosé is also a great way to kick things off – be it a party, cookout, dinner, or even the day (try a bottle with Sunday brunch!).
In case you were wondering, this summertime pink drink usually gets its color from the skins of red wine grapes. The shorter the juice has contact time with the skins, the lighter the wine’s color will be. The skins also give red wines much of their flavor and tannins. Before I wrap things up, you will notice that I use the word dry and Brut. This is indicative of a relatively dry rosé; one that is not sweet. White Zinfandel and other inexpensive sugar laced American blush wines shouldn’t be confused with dry rosé. The latter, in my humble opinion, is more refreshing, crisp, and food-friendly. In closing, save the sugar and extra calories for the pecan pie, bread-pudding, or homemade ice cream. Find a dry rosé, pop the cork, serve it chilled, and enjoy! Cheers!
The Blacker The Berry Food “Wine Enthusiast” Dezel Quillen is a Systems Engineer by day based in Northern Virginia. He also blogs and tweets about wine appreciation, wine education, and the overall enjoyment of wine. Some people write poetry, Dezel drinks it.