|Love the antique sign!|
In late spring/early summer, I read in Crave dfw that there was going to be a French Rose' tasting at Siegel's, so I called and made reservations for Don and I. Spring is the season to begin drinking roses'. French roses' have had a growing appeal in America because of its food friendliness, its gold standard quality, and the joie de vivre it reflects.
For centuries it has been a staple of in the south of France as an allocation wine for a lunch, seaside wine. Particularly in the coastal Provence region, the heart of the world's dry rose' production, a passion for dry pink permeates the culture. It outsells white wine in France.
In America, we sometimes equate pink as sweet, like a sugary White Zinfandel. But we are coming out of that misconception and realizing that dry rose' wines are not the same as a blush wine.
Rose' comes from the French word pink and it is a category of wine, just as white and red are. Some are fuller, some are lighter. The textures, colors and flavors all vary even within a single wine region. But Provence wines all some of the same characteristics being that they are bright, dry, fresh and crisp.
I found three out of the eight we tasted that evening that were wonderful.
2014 Jongieux Rose', Domaine Rosiere ($13) "This wine is made from 100% Gamay fruit dedicated for Rose' production. Only 975 cases are produced each year. The Rosier Rose' is wine of striking freshness, purity and lift with a pale, strawberry color and white stone, flowers and wild red-berry fruit."
2013 le Baux en Provence Rose', Mas Ste Berthe ($20) "This wine is a blend of 65% Grenache, 24% Syrah, 4% Cabernet-Sauvignon, 3% Consult, and 4% Mourvedre. It is remarkably dry and fruity, with pink-grapefruit, watermelon, strawberry, kiwi, and spice notes. The rose' is a perfect match for poached salmon with watercress sauce, Thai and Chinese dishes, as well as all summer provencal-type."
2014 Maestracci E Prove Rose' ($20) "This is one of the more vivid such as evocations of Corsican Rose' you can find. Featuring full bodied flavors of myrtle, lavender, and rosemary on the nose and palate, with a lip-smacklingly sappy finish mingled with salt. A blend of Niellucciu and Sciacarellu."
Here is a blended picture of all that we tasted!
Thank you David at Siegel's for posting this fun tasting in Crave dfw.
|Siegel's on Greenville in Dallas|