This year, Rosés are hot and for this season of youth and renewal pink wines and sparklers 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, USA.
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 , Italy.
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 acidity 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, France.
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 2010.
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 .
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 Côtes du Rhône Rosé, Rhône Valley, 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.
For years diners have been stifled by over-generalized, over simplified rules of food and wine pairing: “Drink white with white meat. Drink red with red meat.”
But is knowing that basic rule enough? How does one know which wine to select? The short answer is: the one that you will enjoy the most. But what if you don’t know what you’ll enjoy the most with your meal? Should you pick red? Or white?
First, red wine is a natural accompaniment to grilled meat. The secret is knowing which wines to drink with which dishes. Take a grilled steak, the hearty flavor of steak is always enhanced by the right wine.
Many reds taste better paired with beef—or lamb—than they would if consumed without food (Chee-tos don’t count as a food group for this article. Note: Champagne works well with Chee-Tos).
A simply-grilled steak pairs beautifully with a full-bodied red wine. A full-bodied Cabernet Sauvignon with black currant, coffee and dark chocolate notes and a long finish would balance nicely with steak. The tannins in the wine combines with the protein in the meat to create a lush, flavorful taste, and the steak’s proteins soften the Cabernet’s tannins. Summers Adrianna’s Cuvee from Napa Valley, Yalumba Cabernet Sauvignon 2007 from South Australia, Los Vascos Colchaugua Valley, Cabernet or Montes Alpha Cabernet Sauvignon, both from Chile are all affordable good choices.
Not in the mood for Cabernet? A California Merlot or a Hermitage like Guigal Crozes Hermitage 2006 from France’s Rhône Valley are also good choices.
Although Cabernet Sauvignon will pair well with one of the most delicious steaks available— Ribeye or a Delmonico Steak, a Merlot would be better suited. A favorite is Twomey Merlot 2005 — a voluptuous, robust and balanced concentration of black cherry, blackberry essence, wild game and freshly ground black pepper. This is a full-bodied and velvety wine, with fine-grained tannins and an extremely long finish. This Merlot will continue to give drinking pleasure through 2018, and it will delight you and your dining companion(s) today. This is a BIG, rich flavorful wine and it will leave you wanting more.
If you want to add a little spice to your ribeye, cajun ribeye, or New York Strip Steak, a spicy Zinfandel with its blueberry and blackberry flavors is a match made in heaven for this gorgeous marbling and mouth-watering aroma of beef at its best. Try The Phantom, Bogle Vineyard’s Zinfandel blend. This succulent full-bodied blend combines lush blackberries and blueberries with the fierce spice essences of black pepper, cinnamon and nutmeg.
A full-bodied, peppery California Zinfandel is always the first choice to accompany a spicy steak, such as a “steak au poivre”. Steaks that are highly spiced or one marinated in a spicy brine, are best paired with a spicy wine. If you would rather not have a Zin, a fruit-forward Merlot, with plum, blackberry, and clove is another alternative. The fruit flavors, when blended with the spicy steak, will appear sweeter and temper the pepper.
Chardonnay lovers, take note…“steak au poivre” is the steak to pair with a lightly-oaked, ripe, crisp Chardonnay. The Chardonnay should be rich with apple, pear, and citrus flavors. Try Alph Omega Napa Valley Chardonnay 2006 with its fresh entrance evolving on marzipan, Meyer lemon, apples, yellow raspberry and pear, with a strong minerality and lingering crisp acidity. This 94 point* rated wine will surprise you—especially the fact that it is long-lived, it will continue to drink well through 2015.
The classic porterhouse is a cut that offers two unique steak flavors in one. The rich taste of the meaty sirloin strip and the tender, buttery-soft filet mignon. The larger filet mignon portion, is sure to satisfy your beef-lover’s appetite, and it just calls out for a medium-bodied Pinot Noir. The rich silkiness of the wine enhances the filet’s soft texture. Pinot’s flavors of red cherry, strawberry and smoky, earth tones shine in Castle Rock Mendocino, California Pinot Noir. For a French twist, Joseph Drouhin Vero Pinot Noir 2006 is not only a delicious Burgundy, it’s affordable.
Prime rib becomes more of an occasion when paired with a Syrah/Shiraz. If you want a fruity Shiraz, look to Australia’s Peter Lehmann’s Barossa Shiraz. The nose is typical of Barossa Shiraz, with scents of dark plums and chocolate. There are also notes of sweet cedar and a hint of black pepper. The palate has a good depth of dark berry flavors with a touch of savory fruits and a good tannin structure in harmonious balance to the fruit. This wine does very well with both steak and lamb.
If you want a more elegant and refined syrah look to France’s Rhône Valley. The Guigal Crozes Hermitage 2006 mentioned earlier is a structured, tannic wine. This well-made, medium-bodied 2006 is a classic example of the appellation at a high level of quality. This Crozes-Hermitage is richer, and more textured, offering peppery, tapenade, and cassis scents with an undercurrent of minerals. The spicy, fine red berry and cherry flavors mingle with refined tannins thus lending support and a focused peppery quality. All of this leds to a strong finishing snap.
Somewhere between the two, is California’s Pedroncelli Alexander Valley Syrah . Pedroncelli’s Syrah has rich aromas of ripe berry and black pepper spice with concentrated flavors of blackberry, plum and licorice. This Syrah has well-balanced tannins providing structure. Expect this delicious wine to take on complexities for the next 5-7 years.
Italy’s Rocca della Macie offers an elegant, an innovative blend of Sangiovese and Syrah called Sasyr. This wine is velvety smooth, supple and vibrant, with fruity aromas cherry, blackberry and raspberry. It is intense and complex and as the winemaker likes to say “it will introduce you to an array of flavors beyond your wildest dreams.” Needless to say, Sasyr is both easy drinking and quite elegant with steak.
For something different, a Petite Sirah, is a good choice. No, it’s not a smaller version of Shiraz/Syrah, it’s a hybrid, making it a different grape. Durif is a cross of Peloursin and Syrah. This grape makes a dark colored, tannic wine with blackberry, plum fruit and mushroom flavors—perfect for pairing with prime rib, a T-bone, or a sirloin steak. Try David Bruce Central Coast PetiteSirah 2006. This Sirah exudes bright, spice-tinged, jammy fruit, earthy mushrooms, and dense blackberry, blueberry and white pepper aromas. The wine offers a supple and balanced feel full of red and blueberry fruit with hints of cassis and firm tannins.
Altovinum’s Evodia Old Vines Garnacha 2008 will add some peppery goodness to any steak. Evodia is the Greek word for “aroma” and this red has very fresh, straightforward scents of raspberry and blackberry, plus cracked pepper. Juicy and tannin-free, with spicy berry and pepper flavors and a gentle mineral lift. Easy to drink and a superb value, with a good finishing bite— you won’t need to reach for the pepper mill when you pair grilled meat with this one!
Okay, your steak is slathered in barbecue sauce, what do you drink? Chianti. Chianti is the traditional wine to accompany red tomato-based sauces. That’s why Chianti is the preferred wine for pizza or to drink with spaghetti and meatballs. The high acid content in Chianti balances well with the high acid content in red sauces, such as barbecue sauce. Marchesi de Frescobaldi’s Nippozzano Riserva Chianti Ruffina proves itself year after year. This classic Chianti is from the sub-region of Rufina in Tuscany. The smooth, supple wine is full of red fruits, violets, cinnamon spice, fine tannins, and gentle cedar complexities that lead to a beautifully fine tannins a clean finish. Chianti is the traditional wine to accompany red tomato-based sauces.
Serve a red Bordeaux with grilled lamb steak. A smooth, subtle Red Bordeaux, such as Chateau du Taillan Cru Bourgeois Superieur Haut-Medoc 2005 is an ideal companion to grilled lamb. A Spanish Rioja such as El Coto Rioja Crianza also pairs well with grilled meat.
Many classic examples exist of food and wine pairings that are tried and true: grilled steak and Napa Valley Cabernet Sauvignon or grilled lamb and red Rioja. These are reliable, low-risk ventures that will likely result in an enjoyable overall dining experience. Just remember to open these wine 20 minutes prior to mealtime to allow for the flavors in the wine to fully develop.