Category: Spring Celebrations

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A Bouquet of a Dozen Rosés


Spring, is considered the official Rosé season, when everyone starts thinking it’s Rosé o’clock somewhere!

As we enter pink wine season, we find ourselves in a category run amok. Ten years ago, I was begging my customers to try the dry, refreshing Rosés of France, Spain and elsewhere, and to stop thinking all pink wine was sweet White Zinfandel. Even with in-store tastings , it felt like I couldn’t give a fantastic Rosé away. Fast forward to today and the Rosés are practically flying themselves off the shelves.

Where do Rosés come from? Well, there are the regional pink Rosés from such traditional locales: Provence, Rioja, Tavel, the Côtes du Rhône—with more pink wines from these classic places than ever before,  we need to pay attention to quality. Not only that, lesser-known regions are taking advantage of demand, many have no Rosé tradition at all and yet, are astonishingly good. The “newer” Rosés include grapes like Blauburgunders from Germany, Blaufränkisches from Austria, Agiorgitikos from Greece (surprisingly refreshing and delicious), Blaufränkisches from Austria and Cab Francs from the Loire (yum!). So you can basically find a Rosé from anywhere, even locally in New Jersey!

A good Rosé, by definition, should be bright, crisp, dry and mouthwatering with moderate alcohol. In the mouth, they should offer great acidity, a pithy tannin and a hint of minerality. Unfortunately, most domestic bottlings are sweet white zins, with quite a bit of residual sugar and a “thicker” texture. This is because many rosés are made using the saignée method, juice bled off a fermenting tank to concentrate what remains, not so much a product as a byproduct. Often these are high in alcohol (more than 13.5%) rendering them too ripe and too fleshy to be refreshing. 

Rosé should not be an afterthought or a byproduct, but something that had to be grown and made in the vineyard, harvested early to ensure good acidity and low alcohol, and made judiciously to preserve aroma and freshness. Settling for anything less is selling yourself short.

Prices for Rosé can range all over the map from $6 to more than $25 a bottle. It’s worth remembering that a pink wine’s main function is to refresh, and that can be done at a low price point. There are some Rosés, however, that have the pedigree, consistency and excellence that are absolutely worth the higher price: Bandol, older Riojas and certain Txakoli Rosés. Normally, if you’re paying more than $25 a bottle, you’re probably paying too much; more than $30, you’re being gouged, plain and simple.  It’s a good idea to ask your retailer for wines that are every bit as good for less money.

Here are a dozen serious Rosés that we happened upon in our travels. The prices range from $8.99 to $18.99 with one exception that is over $20. Most are in the 11 – 13% ABV — only one was 13.8%.

Pedroncelli Dry Rose of Zinfandel Dry Creek Valley 2017

The Pedroncelli family has been producing zinfandel-based Rosé since 1954 and they’re one of my favorite California wineries. The focus here is on crisp acidity and true varietal character allowing the fruit flavors to shine—and shine it does with bright aromas of strawberry, orange, rose petals, and spice. It offers full flavors of candied raspberry and cherry with a hint of white pepper spice. Even though it is made in a dry style, the wine retains a hint of sweetness because of the fruitiness of the zinfandel grape. This pink is refreshing, clean and crisp with a delicate berryspice finish. This one is so delicious and can be found in many shops and retailers. 

La Belle Collette, Côtes de Provence, Provence, France

I found this one at Tinali Wines in Brick. A classic French Provençal Rosé blend, it comes from the sunny hills of the Château de Saint-Martin – one of the 18 Grands Crus Classés in Provence. La Belle Colette  takes its name in memory of Colette, the Provençal writer. The wine’s bright fruity style is produced from six different grape varieties: Syrah (57%), Carignan (25%), Cinsault (9%), Grenache (7%), and Tibouren(2%). The floral nose is delicate offering intoxicating fragrances of raspberry and strawberry with a hint of lavender. The palate is round and fresh, tasting of summer’s red fruits—strawberry, raspberry, hints of apple, pepper and caramel flavors. At once it’s thirst-quenching and the velvety structure combines the fragrant flavors Provence in the fresh and delicate finish.

This Rosé is perfect as an aperitif on bright sunny days accompanied by Provençal style dishes, appetizers, summer barbecues and garden parties. This surprising wine is sure to become a summer favorite. 

Rose par Paris, Côtes de Provence, France

Another find at Tinali Wines, Rosé par Paris is a versatile, bright rosy pink Provençal blend of 30% Grenache and 70% Cinsault. Produced by Domain de l’Allamande, a 74-acre family vineyard in the heart of the Pierrefeu area. The property has characteristic limestone soils and a continental climate with a maritime influence, which give this wine a high minerality.

The nose is fresh and fuity with delicious aromas of citrus and berries. The flavors are refreshing with notes of rose water, cherry and strawberry backed by good zip. The  finish offers a fresh burst of citrusy ruby red grapefruit and a zingy minerality. Delicious chilled on its own, or with salads, meat, or a Provençal meals. 

Rhone to the Bone, Côtes du Rhône, France 

Clear light pink Rosé comprise of 80% Grenache and 20% Syrah. We found this one at Wegmans for under $10. The label was bold and definitely demanded our attention.  Once opened, the nose offered notes of red  currant, cherry, citrusy grapefruit and  a hint of mint. Sharp, viscous mouthfeel backed by a pleasant freshness on the palate, balanced by a touch of minerality. It was great for burger night and will become a regular in our lineup.

Rivarose Brut Salon de Provence, IGP Méditerranée, France

This was an accidental purchase at Wegmans. I planned to get another Rosé but this landed in my cart and at the checkout line instead. since it wanted to go home with me, I figured, why not give it a try? Made with 100% Syrah, this sparkling Rosé has gentle effervescent bubbles that offer a flavorful bouquet of berries and grapefruit. Apparently, Rivarose has made sparkling rosé in this region since 1909, and it is the only Brut Rosé from the heart of Provence. On the nose, strawberry and raspberry aromas dominate, while in the mouth the strawberry flavors and notes of exotic fruit combine with a fine and elegant mousse crating a bright sparkler with notes of citrus fruits and spice.

Enjoy on its own or as an aperitif pairing with cured meats, crudités, Provençal dishes or chocolate-based desserts. With its rose-petal hue and yummy crispness, you may just find that any occasion is special enough to pop the cork and celebrate! 

Fleur de Mer Côtes de Provence Rosé, Côtes de Provence, France 

Fleur de Mer is crafted by winemaker Florian Lacroux of the 50-year-old cooperative, Les Maîtres Vignerons de Saint-Tropez. A brilliant coral pink blend of 46% Grenache, 21% Cinsault, 14% Syrah, 19% Other (Carignan, Mourvèdre, Cabernet), Fleur de Mer evokes aromas of fresh watermelon, cherry, subtle citrus, peach, lavender and Mediterranean herbs. The flavor profile is a mineral-infused strawberry and mild grapefruit blend with notes of lime and tangerine. On the palate, this wine is light- to medium-bodied with nice controlled acidity that leads to a mouthwatering feel. This balanced, medium-bodied wine is fresh and elegant with a soft texture, a minerally finish  and refreshing acidity. This is a versatile wine that will pair with lots of foods, perfect for sitting oceanside or poolside on a hot summer day.

Honoro Vera Rosé 2017, Jumilla, Spain

Another inexpensive Wegmans find, this Spanish Tempranillo/Syrah blend was a delicious discovery. This beautiful salmon colored Rosé shows hints of watermelon rind on the nose. The palate shows primarily red fruit: cherry with a touch of strawberries and watermelon. The finish is very smooth and bright with watermelon and strawberries. Medium-bodied and dry it offers a nice lively, crisp acidity, that is both refreshing and approachable. Served chilled, this wine is a very refreshing and surprisingly versatile—perfect with food or just sipping on a hot day. It may be sipped as an apéritif or it can go with an array of foods: salads, seafood, side dishes, pork or chicken. A refreshing Rosé for any occasion including outdoor dining, picnics or backyard barbecues. It will be invited back.

El Coto Rosado, Rioja, Spain

This Rosado is a delicious Rosé made from  90% Tempranillo and 10% Garnacha, and it is one of our summer staples. A lively, pale  pink Rosé that at first offers up a sweet nose of fresh strawberries and raspberries with a hint of caramel. Silky and delicate, the wine follows with tangy, red cherry aromas with piquant herbal notes leading to ripe, juicy flavors on the palate. Dry and easy drinking, the palate is fresh as well as sweet, displaying a wide range of sharp and crispy red and dark fruits, strawberries and cherries. The cleansing acidity helps balance the fruit and the long, clean finish. It is versatile, ideal as an aperitif, great with salads, Mediterranean and Oriental cuisines and very easy to enjoy. 

Frog’s Leap, La Grenouille Rougante Pink, Napa Valley, California

There’s something fun about this wine, even though it’s kind of spare. The word “Rouganté” in the name seems to mean “blushing Frog.”  Made from 87% Carignane 8% Valdiguié (Napa Gamay) 2% Mondeuse 1.5% Charbono  and a half-percent of  Mourvedre/Riesling, it’s bone dry, and acidic, with modest strawberry flavors. This Californian is directly comparable to a Provençal Rosé.  Very aromatic, with aromas of apple skin, white flowers, a lot of strawberries and red fruits, gooseberry and raspberries that introduce this medium to full-bodied wine with vibrant acids and crisp fruit flavors. Delicate floral aromas and fresh fruit flavors come together in this classic style. Lifted by bright, natural acidity and low alcohol, this wine is the perfect companion to a warm, sunny day. A light tannic structure makes this wine food-friendly, with a clean and lingering finish. Nice and easy to drink and a perfect accompaniment to any meal!

Sidebar, Russian River Valley, Rosé, Russian River, California, USA, 2016

Made entirely from 100% Syrah, Sidebar Rosé hails from old Syrah vines in the Russian River Valley. This dry, succulent wine is a light pink-orange in color and begins with a robust flavor bursting with watermelon, cranberry and bristling acidity. There are classic notes of strawberry and watermelon, hazelnut and savory lemon peel that introduce a crisp, energetic and chalky palate which over-delivers flavor.  Dry and crisp, it remains lighthearted in the glass, finishing with a tease of grapefruit. This is one generously flavored wine, and is admirably dry and refreshing, with zesty red fruit, citrus and spice notes. Seamless, it’s medium bodied and has plenty of texture to offer around a crisp, meaty finish. 

Heitz Cellar, Napa Valley, Grignolino Rosé, 2016

Every year, Heitz produces a limited amount of their unusual and rare Grignolino Rosé and since 1961.Ruby grapefruit-red, it’s sultry with strawberry, watermelon, orange zest and salty spice flavor, highlighted with a vibrant and seductive nose of sweet red cherry, wild berries and floral aromas. This wine is built around great acidity, with just the subtlest hint of savory phenolics on the back end that cry out for al fresco dining. This one is a splurge Rosé.

Lest we forget New Jersey, here is my favorite home-grown New Jersey Rosé:

Four JGs Monmouth Blush, Colts Neck, NJ 

4 JG’s combines the crisp fruity flavors of Vidal Blanc with the French vinifera Cabernet Franc to create a delightful blush wine. With a medium salmon pink hue and the profile of a classic French Loire Valley dry rosé, this wine presents a beautiful balance of fruit flavors, refreshing acidity, and a clean, crisp finish. On the palate you get bright red fruits of cherry, watermelon, lime, and raspberry which continue to a crisp, dry finish of minerals, white flowers and savory herbs.This vintage of Monmouth Blush has a  label featuring Molly Pitcher…a local Monmouth County heroine. This wine is thirst quenching!

There you have it a bouquet of a dozen Rosés!

About Wine, Entertaining, Food & Wine, Pairings, Spring Celebrations, Wine & Food Pairing

Hamming it up


The most popular Easter meal in North America usually focuses on ham as the main event. Ham an extremely versatile meat that can pairs well with white, rosé, and a few red wines. Ham has delicious, delicate flavors and is almost always salty. In order to balance the saltiness, it is common to add some sweetness to the dish in the form of brown sugar, honey, pineapples, or cloves. 

Modern hams have an inherent sweetness, while traditional hams, like those from Virginia, Kentucky and Tennessee, are drier and smokier.

The best wines to pair with ham are light, fruity, and, if  red, low in tannins. When in doubt remember that because ham is pink, the wine can be, too—in the form of a dry Rosé.  

The sweetness of the ham and its lighter red-meat flavors make it ideal for Cabernet Franc-based Rosés from the Loire Valley and lighter Pinot Noirs.

If glazed ham is on your menu, lean toward Rieslings, especially a German Kabinett Riesling. The go-to perfect pairing for a baked Southern-style ham is a German Riesling. If you add cloves to your ham, Gewürztraminers makes for a good pairing because it offers up a hint of spiciness. 

For a German Riesling , look for a Josef Leitz Riesling, either Kabinett level or a halb-trocken style. This nice, delicately sweet Riesling with lots of underlying acidity will cut through the richness of the ham, while providing a nice counterpoint to the saltiness.  

If you’d like to try a Gewürztraminer, Gundlach Bundschu Estate from the Sonoma Coast, offers the perfect balance of fruit and spice and is able to perfectly pair with the variety of dishes one might indulge in during the Easter holiday. This Gewürtz is a dry style with bright acidity, that complements the sweet and salty components in a traditional ham dinner.

Both Riesling and Gewürztraminer offer good fruit flavors of of apple and pear, and hints of orange, which pair nicely with the ham and and the abundant acidity of both will counterbalance the pork’s saltiness.

Both Chardonnay and Pinot Noir also work well with Easter ham, scalloped potatoes, and other rich foods as they both have enough body to stand up to the food without overwhelming them. 

A lightly oaked Chardonnay is perfect whenserved with pineapple-topped ham. The light oak can match the slight smokiness of the ham and the wine’s fruit flavors will complement the pineapple. 

Glazed ham is synonymous with sweet-and-sour flavors, and Pinot Noir with low tannins and high acid., with a little cherry fruit on the nose and a little spice on the palate would also make a perfect pairing. 

O’Reillys Pinot Noir, Oregon opens with a lovely nose of dried lavender and candied red fruit, with a hint of of forest floor and toasty oak. Bright red cherries fuse with jammy raspberry notes carrying through to a soft finish. Raspberry, loganberry, strawberry – juicy and fresh. Very subtle cinnamon stick accents carry through on the finish. This is a wonderful food-friendly wine with acidity and earthy character that you will come to love.

If you prefer a red wine other than Pinot Noir, to accompany the ham, softer, fruit-driven, less tannic or less acidic wines are the way to go. Since ham’s primary flavor is salt, the key to matching a wine to ham is to put the fruit back in. Remember to  look for the lighter version reds with vibrant fruit flavors and a touch of spice—think American Zinfandels, Barbera wines from the Piedmont region of Italy, Nero d’Avola wines from Sicily and French Beaujolais— all will pair well with ham. 

Speaking of Beaujolais, Domaine du Vissoux Beaujolais ‘Vieilles Vignes’  goes with just about everything, thanks to its pleasing fruitiness, low tannins, and vibrant acidity. Vissoux’s Vieilles Vignes cuvée is seriously good wine, without losing any of Beaujolais’s essential fun-to-drink character. 

Entertaining, Food & Wine, Pairings, Spring Celebrations, Wine & Food Pairing

Wines to Pair with Easter Lamb


Lamb is synonymous with springtime and is another popular Easter entrée. Lamb is characteristically both fatty  and robust in flavor. To stand up to this combination, a big, bold and tannic wine is in order and the tannins found in Cabernets will help cleanse your palate, by cutting through the fatty flavor of this meat, allowing you enjoy the other side dishes of your dinner.

Red wines from the classic varieties are a wonderful, natural match with lamb. But to get the finest wine matching combination, you’ll have to pay close attention to the cut of meat you’ve acquired, how you are going to cook it and with what. Traditionally, lamb shares the table with red Bordeaux, Burgundy, Cabernet Sauvignon, and Côtes du Rhône. Those familiar varieties are tried-and-true pairings, but there are plenty of affordable, lesser-known–and truly delicious–options.

Lamb is traditionally–and symbolically–the main dish at Easter dinner. But most Americans haven’t tried this luscious cut of meat. Lighter, tender lamb meat tastes milder and less gamey, but still delivers a richness that rivals steak. This meat requires a wine that will not swamp and overpower the delicate flavors and texture. This means it is ideal for dry, fruit-forward red wines—if you reach for a full bodied red, you run the risk of ruining your meat.

Cooler climate styles of Pinot Noir from Burgundy, Germany, New Zealand or Oregon offer good value options.

If you’d rather not do red but a fabulous rosé, reach for a weighty rosé such as Tavel or Bandol from the South of France.

If you’re feeling extravagant, a pink, tender lamb and a great vintage rosé Champagne is something everyone must try once, such as the Veuve Clicquot, Rosé, Moet & Chandon, Rosé or Californias sparkler,Schramsberg Vineyards North Coast Brut Rosé.

The most popular cooking style for lamb for Easter is roasted and medium to well-done at that. The meat is fuller in flavor, but not quite as tender; therefore, it can handle a fuller red wine. Bordeaux blends are made for roast lamb. The young Cabernet Sauvignon dominant wines of the left bank are fruit forward with a smattering of spiciness and oak. These combine to add an extra dimension to the meat  and the tannin will make the lamb meat feel more tender.

Your choice doesn’t need to be a Bordeaux. A good Cabernet Sauvignon/Merlot affordable blend can be found from almost every region. A rich California Cab, like Beaulieu Vineyard’s Cabernet from Rutherford, California is a good pairing.  Lamb is strong in flavor and supports tannic, full-bodied red wines. Whether it is a mild spring day or a little bit chilly, Cabernet Sauvignon is a great option. Other regions with great choices include: Hawkes Bay, New Zealand; Coonawarra and Margaret River, Australia; Stellenbosch, South Africa; Argentina and Chile.

If you’re not keen on Cab, opt for a good Rioja Reserva Tempranillo. Its welcome acidity with hints of berries and balsamic and supple tannins complement the roasted red meat. Plus, the silky mouthfeel makes it a pleasure to drink long after the meal is done.

A roasted bone-in leg of lamb stays extra juicy and looks impressive on the Easter table. The classic garlic-rosemary combination, when paired with an Oregon Pinot Noir  earthy notes in both the food and wine with appear. Roasted lamb offers a much wider variety of wine from which one can choose, including Syrah, Malbec and Brunello. 

If you’ve gone for a shoulder from an older lamb, you’ll be cooking with a lot more fat content on the meat, which holds and seals in the flavor fantastically. You’ll gain a pronounced, gamey flavor to your roast. Tannin, acidity and a little bottle age to draw out secondary flavours in wine are what we are looking for.

A southern Rhône with bottle age would fit the bill, along with muscular Gevrey-Chambertin, Ribera del Duero or a younger Brunello di Montalicino from Tuscany. Brunello needs at least two years in oak and a minimum of four months in bottle, giving the wine the age it needs to compliment the older lamb, the tannin to soften meat and the acidity to cut through the extra layers of fat on show.

We like Castello Banfi Brunello di Montalcino 2001. This wine may be on the pricey side, but it is a robust full-bodied wine. There is a beautiful layering of blackberry, currant and cherry over  spicy anise, cedar and toasted oak. There is minerality and a smmokiness that underlies the ripe, unctous fruitiness. Big and rich , there is depth, complexity and opulence that is softened by an elegant, lingering finish. it is no surprise that  Wine Spectator gave it a score of 93 or that Wine Enthusiast scored it at  91. 

Rack of lamb is always a treat. Add an olive crust and it becomes as refined as a restaurant dish. The briny crunch of the crust fuses into the tender meat and smells phenomenal coming out of the oven. A similar meaty olive scent comes through in an intensely spicy Syrah. Rhône Syrahs are wines with big flavors–black pepper, black fruits–and Syrah can handle the intense savory elements of rack of lamb perfectly.

About Wine, Entertaining, Pairings, Spring Celebrations, Wine & Food Pairing

A Bouquet of Easter Rosé


This year, Rosés are hot and for this season of youth and renewal pink wines and parklers set a mood of festiveness and joy. They also clear the palate and prepare it for the sensory experience to come.

Although most Rosés are dry, most folks shy away from  these pink or “blush” wines because they associate it with the sweeter incarnations of  white Zinfandel.  There are variations of Rosé wines that have only a hint of sweetness to some that are very dry. To make certain your Rosé is dry, choose one with at least 12 percent alcohol. 

Rosé wines are a great alternative to the various white and red wines and most often white and red wine drinkers can agree that  they have the light crispness of a white with the complex body of a red, without the tannins…and they are pretty. 

Gruet Brut Sparkling Rosé, New Mexico.

This brilliantly-hued pink is both fun and serious. It is creamy with a hint of strawberries in the aroma, but with the structure, acidity and a crisp finish that can stand up to most foods, especially Easter ham.

Banfi Rosa Regale Brachetto, Piedmont.

This is a unique vivacious and festive red sparkling wine that is delightfully sweet and subtle with the lush flavors of ripe raspberry and juicy strawberry. Aromatic with a hint of rose petals and raspberries, it has a fruity character and gentle acitity that  extends across all  occasions and food pairings, from savory to sweet. On its own Rosa Regale is an elegant aperitif, it tempers the heat of spicy Asian and Latino fare, and  is an ideal foil to the piquant richness of goat cheese, especially in a spring mix salad with almonds and cranberries. Easter quiches, glazed hams, beets, vichyssoise, dark chocolate, pair enchantingly with Rosa Regale.

Etude Rosé of Pinot Noir, USA.

This salmon pink Rosé  offers vibrant aromas of fresh raspberries, strawberries, red cherries and sweet blood oranges. Flavors of strawberry rhubarb and cherry persist on the palate and combine with a pleasing note of minerality. The perfectly-balanced acidity makes this wine a wonderful complement to many foods.

Mayne Sansac Rosé Bordeaux.  

As with most Rosés from Bordeaux, this wine has has a central core of Merlot (80%), which contributes a rich fruitiness to the wine. Providing structure, the 20% Cabernet Sauvignon  exchanges its formidable tannin for a lovely fruitiness with a fine savory edge. This Rose makes a perfect alternative to red throughout the year, and when paired with the right food it absolutely comew alive. If you love the classic pairing of lamb and red Bordeaux, this  rose would be ideal for pairing for any lightened-up lamb dish or sautéed mushrooms.  This is a power Rosé. 

Crios de Susana Balbo Rosé of Malbec, Argentina. 

This wine is a beautiful, deep, vibrant rosé color with a surprising amount of body. It exudes beautiful aromas of fresh, ripe wild strawberries with hints of spice. The fresh jammy flavors of strawberries and young cherries come rushing over your tongue, accompanied by spice notes and a clean, dry finish. This is the perfect chicken wine and a charming companion to mildly spicy Asian cuisine or  light snacks and cheeses. 

Jaboulet Parallele 45 Rosé, Côtes du Rhône, France.

This fresh, dry French Rosé has plenty of power and balanced lip-smacking fruit characteristics. This is a charming blend of 50% Grenache, 40% Cinsault and 10% Syrah full of floral and crushed red cherry aromas. It’s full-bodied, ripe, mineral-driven fruit on the palate, with tangy undertones and a note of white pepper.  The wine has acidity and tannins that are ripe but firm; this is no wimpy rosé. The wine has an easygoing, uncomplicated nature that makes it pair well with a variety of dishes salads, quiche, grilled vegetables, fish, chicken, and Asian cuisine. 

Guigal Cotes du Rhône Rosé,  France.

A consistent and elegant Rosé that is balanced and fresh with an expressive nose of redcurrants, raspberries and citrus. This is a complex, perfumed wine that is dry yet flavorful  with spicy red fruits, white pepper and blood orange. It has a firm memorable finish it easily pairs with  Easter ham, roast chicken or vegetarian. 

Don’t be afraid to drink pink this Easter, the Easter bunny will love you for it.