Summer will be here before you know it. Temperatures already are heating up in some parts of the country.
This is the time of the year when many wine lovers start drinking more white wines, typically chilled down a bit, because they can be so refreshing. They also pair nicely with the foods we tend to enjoy more often during the summer, such as seafood and salads.
But for some, putting the red wines “on hold” for a while can be a sad proposition. To get through it, they might start looking forward to grilling season, when certain red wines (like Zinfandel, Malbec and Petite Sirah) still reign supreme.
What we sometimes forget is that there’s a good “transition” style of wine that can “connect” the cooler seasons with the warmer seasons, while simultaneously standing out on their own. Yes, we’re talking about rosé-style wines.
For generations, rosés were associated almost exclusively with Provence in southern France. But truth be told, they’re long been made anywhere there’s a vintner who happens to be a fan of the style.
The reason we think of them as “transition” wines is that they’re made from red-wine grapes and often retain many of the flavors of those grapes.
In Provence, the rosés typically are blends of Grenache, Syrah and Mourvedre, sometimes with an added splash of Cinsault.
But here in the States, winemakers take pretty much an “anything goes” approach to rosés. We’ve experienced outstanding renditions made from Pinot Noir, Sangiovese, Tempranillo and even Cabernet Sauvignon. (And other grapes, too.)
So, if you like any or all of those varieties, check out a rosé-style version. You may just discover a new favorite — during this “transition” season, and throughout the year.
