#WineDownWednesday: War of the Rosés

by Robin Barr Sussman on September 11, 2019 in Food, Drink,

Everyone is drinking pink, even guys!

Summer is officially over, but Texans know our warm days and nights will linger into October at least. Enter rosé: Perfect middle road between thirst-quenching, chilled white and bold-flavored red wine. Plus, it pairs with almost any food from tomato-topped bruschetta to shrimp and even grilled steak. With the dizzying array of global styles, it’s difficult to choose. We’ve got suggestions.

PARTY ON!

You’ll be the life of the party with Chateau Minuty’s bone-dry M de Minuty Limited Edition 2018 rosé.
Courtesy photo

You’ll be the life of the party if you bring or serve Chateau Minuty’s bone-dry M de Minuty Limited Edition 2018 rosé—a blend of grenache, cinsault and syrah from Cotes de Provence. The bottle is adorned with retro-modern artwork by Ruby Taylor evocative of the St. Tropez seaside. Endless summer in a bottle. About $23

THAT’S AMORE

The Duchman Family Winery in Driftwood, Texas, produces an impressive array of Italian varietals including the 2018 rosé. Courtesy photo

The Duchman Family Winery in Driftwood, Texas, produces an impressive array of Italian varietals including the 2018 rosé—dry and refreshing, made from rich, ripe Texas Aglianico grapes. No bashful blush, this bursts with strawberry, spiced plum and savory herb notes and boasts a gorgeous pomegranate hue. About $22

SPANISH SIPPER

Fabula de Paniza Bodega 2018 rosé of grenache is a playful brilliant pink with an aromatic, herbal and juicy wild-berry character and hint of lemon zest on the finish. Pair it with pasta or paella. A steal at $8.99

PICNIC READY

Bricoleur, a new winery in Sonoma County, makes two styles of 2018 rosé. Courtesy photo

Bricoleur, a new winery in Sonoma County, makes two styles of 2018 rosé. The cleverly named Flying by the Seat of Our Pants is made with grenache and is light and tongue-tingling crisp, while its elegant rosé of Russian River Valley pinot noir has a supple texture and notes of peach, yellow plum and Meyer lemon. They marry beautifully with cheese and fruit! $25/$30

ORGANIC DIEHARD

The crisp 2018 Bonterra rosé is made with certified organic grapes. Courtesy photo

Strawberry, Key lime, pineapple and rosewater aromas jump out of the glass when sipping the 2018 Bonterra rosé made with certified organic grapes. Crisp on the palate with flavors of red berries and stone fruit. About $16

BACK TO NATURE

Long Meadow Ranch rosé paired with beet salad. Courtesy photo

Long Meadow Ranch Anderson Valley 2018 rosé of pinot noir is a mouthwatering, floral beauty sporting a soft salmon color with peach notes and hints of spice. Pair with salmon, garden vegetables, grilled chicken and alfresco dining. About $25

SERIOUS PINK

For a richer rosé experience, try the 2018 Tavel rosé by Domaine Lafond made in the Rhone Valley, France. It has a dark, juicy style (it even looks like a ripe red strawberry) and silky body that connoisseurs would relish with an epicurean feast. About $19.99

WINE PAIRING PERFECTION

Benovia’s 2018 beautifully crafted Russian River dry rosé of pinot noir flaunts aromas of strawberries and cream. The palate is lively, brimming with fresh raspberry, strawberry and lime with an excellent texture. About $32

BUY WINES: Most selections are available at Spec’s, Total Wine & More, HEB stores, Houston Wine Merchant, Austin Wine Merchant, and online at each website.

The Brilliant Pairing

Benovia 2018 Rosé with Watermelon Tomato Salad

(Yield: 4 servings)

Watermelon Tomato Salad at Bird & The Bottle. Photo Haydn Adams

Here’s a match made in heaven, inspired by the salad served at Bird & The Bottle in Santa Rosa, California. Lemon vinaigrette, feta and exotic dukkah, a Middle Eastern nut and spice blend, really take this over the top.

INGREDIENTS

4 large heirloom tomatoes, cut in small wedges

2 large lemon cucumbers, sliced

1 small red onion, thinly sliced

4 cups fresh watermelon, cubed

2 ounces barrel-aged feta, crumbled in large chunks

¼ cup basil leaves, chopped

¼ cup parsley leaves, chopped

Lemon vinaigrette (use your favorite recipe)

Sea salt and cracked black pepper to taste

Dukkah spice-nut blend (purchase in specialty markets like Trader Joe’s, Central Market or Whole Foods)

METHOD

In a large mixing bowl, combine first 8 ingredients. Gently fold in 2 ounces of lemon vinaigrette and season with salt and black pepper to taste. Divide between four plates and serve chilled garnished with dukkah.


Cover: Bonterra rosé. Courtesy photo

Robin Barr Sussman (rbs@pdq.net) is a freelance culinary and travel writer who studied at the Culinary Institute of America Greystone, Calif. As a chef for Sonoma County wineries, her specialty was food and wine pairing. Sussman is a columnist for Houston Modern Luxury Magazine, Prime Living and Houston House & Home. Her work also appears in Texas Monthly, Fodor’s and Private Clubs Magazine.