What a season of rosé wines it has been and still is… This summer I have tasted more rosé than any other summer. With each passing year the available choices offered of rosé are increasing enough to make one giddy. Rosé conjures up images of sunshine, smiles, and the carefree days of summer. When it is hot and humid (like in Georgia) a glass of rosé is the perfect wine to cool down with. In addition, rosé wines pair well with a list of summer Mediterranean flavors that I am often cooking and eating in the hot humid months of summer.
Rosé wines from the south of France; Provence and Southern Rhône are the rosé wines I most often buy and the most readily available. The common grape varieties in these southern French rosé wines are: Grenache, Cinsault, Syrah, Mourvedre, and Carignan. The resulting style is often a rosé with flavor notes of red fruits; strawberry and raspberry with a zesty acidity.
My current rosé tasting includes a rosé from Provence, two from Languedoc and a California Central Coast rosé with a blend of grape varieties typically found in rosé wines from the southern part of France.
2016 Gérard Bertrand Coté des Rosé, Languedoc Blend of Grenache, Cinsault, and Syrah – 12.5% ABV – $15.99 SRP Bright pale salmon in color with a slight pink tint. Light bodied with nice acidity, flavors of red currants and citrus pith with a lingering finish.
2016 Chateau Puech-Haut “Prestige” Coteaux Du Languedoc Saint-Drézéry Blend of Grenache and Cinsault – 13% ABV $19.99 SRP Pale salmon in color. A fragrant nose of wild strawberries. On the palate light to medium bodied with flavors of red berry fruit and medium acidity.
2016 Esprit Gassier Côte de Provence AOP, Mount Sainte Victoire 35% Grenache, 30% Cinsault, 25% Syrah, 10% Rolle – 13% ABV – $19.99 SRP Bright pale salmon-pink in color with a beautiful nose of herbs. On the palate, a smooth round mouth feel, medium bodied with notes of red berries, peaches and a hint of minerals.
2016 Bonny Doon Vineyard, Vin Gris de Cigare, Central Coast, Alta Loma Vineyard, Del Barba Vineyard and Beeswax Vineyard 49% Grenache, 19% Grenache Blanc, 13% Mourvèdre, 12% Carignane, 4% Cinsaut, 3% Roussanne – 13.5% ABV – $18.00 SRP Bright peachy-pink in color. A savory herbaceous nose. On the palate fuller bodied with flavors of red fruit, stone fruit and a citrusy finish.
What to pair with these rosé wines with southern French grape varieties? My mind goes to foods of the Mediterranean and summer foods. First on that list is tomatoes. Tomatoes are the perfect pairing with these rosé wines! Add to that list, red peppers, eggplant, lemon, garlic and in general flavors of Morocco, the Middle East and even India. I put together a plate of easy summer favorites including herb marinated grilled chicken tenders, a slightly spicy lamb sausage patty with an herby yogurt sauce, and a Quinoa, French Lentil and Tomato Herb Salad. Yes, it was summer heaven on a plate paired with refreshing summer rosé wines. My favorite rosé of the pack, 2016 Chateau Puech-Haut “Prestige” Coteaux Du Languedoc Saint-Drézéry was enjoyed with my summer plate of heaven.
Quinoa, French Lentil, Tomato, and Herb Salad
- 1 cup quinoa I use Trader Joe's Organic Tricolor Quinoa
- 9 oz. French Lentils I use Trader Joe's Steamed Lentils, it saves time and they taste great
- 1 lb. cherry or grape tomatoes, halved
- 3 1/2 oz. flat leaf parsley, finely chopped
- 1 1/2 oz. mint leaves, finely chopped
- 1 1/2 oz. cilantro leaves, finely chopped
- 1 small red onion, finely chopped
- 4 tablespoons extra virgin olive oil
- 3 lemons, juiced
- salt and pepper to taste
- Cook the quinoa and lentils separately according to package directions. (If using Trader Joe's steamed lentils, rinse under cold water and drain.) Rinse cooked quinoa and lentils with cold water and drain.
- In a large bowl, combine tomatoes, herbs, onion, olive oil, lemon juice, a good pinch of salt and fresh ground black pepper. Mix well. Add quinoa and lentils and mix again. Adjust seasoning to taste.
- Refrigerate for 1-2 hours to allow flavors to mingle.
What has been your favorite rosé this summer? Did you discover a new one or stick with an old stand by from last summer. Would you dare consider serving a rosé with Thanksgiving Dinner? Do you think it would pair well with your Thanksgiving feast? Never too early to plan ahead!
The theme for our August Wine Pairing Weekend (aka #winePW) chat is “Rosé and … “ Wine Pairing Weekend is a group of bloggers who gather together once a month to create food and wine pairings around a theme. Join the conversation on Twitter Saturday, August 12 at 11 am EST using hashtag #winePW and discover new food and wine pairings and learn some delicious recipes. Check out my fellow #winePW bloggers and their food and wine pairings below.
- Martin of enofylzwineblog will be recommending Two Easy Summer Meals And Two California Rosés.
- Lauren of The Swirling Dervish declares it is Dinner Time and Wine: Three Pairings for Sparkling Rosé.
- Jill of L’Occasion will be showing us how to use Rosé and Sea Salt.
- Camilla of Culinary Adventures with Camilla will be posting about Kobza Rosé with a Summery Grilled Haloumi Salad.
- Wendy of A Day in the Life on the Farm shares her story, I heard an Angel Whispering in my ear.
- Gwendolyn of WinePredator proclaims Hooray for Central Coast Rose for #WinePW.
- David of Cooking Chat is pairing Mediterranean Grilled Chicken with a Bandol Rosé.
- Ellen of Family Around the Table will make us all drool with her Brown Sugar Pecan Maple Baked Brie.
- Lori of Dracaena Wines will be pairing Rosé and Thai Grilled Pizza.
- Cindy of Grape Experiences knows the KISS rule and will Pair Rosé with…(Keep it Simple)
- Nancy from Pull That Cork will be Grazing, Rosé in Hand.