La vie en rosé
There was a time when rosé conjured up an image of the kind of warm, medium-sweet pink wine epitomised by Mateus Rosé in its distinctive dumpy-shaped bottle. I’m happy to announce that those days are well and truly over. Today, wine-makers around the world are just as proud of their rosés as they are of their reds and whites.
Rosés vary massively in colour, from almost-white with just a tinge of pink to salmon-pink and dark rosé, almost red. The exact colour depends on how long the colour-giving skins of black grapes (exactly the same grapes as those used to make red wine) are left in contact with the juice after pressing. The longer the contact, the darker the colour.
Because of the colour, many people believe that rosés do not go with food. The opposite is true; most rosés taste excellent with barbecued and spicy dishes. I’ve noticed recently that many of the best Thai, Indian and Chinese restaurants have started putting rosés on their wine lists as they complement ethnic dishes so well.
- In the pink
- Château Meaume Rosé 2000, Bordeaux, £5.49, Majestic. Made by Englishman Alan Johnson-Hill, this wine consists predominantly of Merlot grapes. It’s quite a deep shade of pink, and has an enticing aroma and flavour of violets – great with lamb.
- Mount Hurdle Rosé, £5.99, Oddbins. Made by larger-than-life Australian, Geoff Merrill, this big wine takes after its producer. Deep red-rosé in colour, it has a moreish aroma of soft ripe red fruit and, while dry, a hint of ripe grape sweetness on the palate. Excellent on its own or with steak and tuna.
If it’s a while since you treated your taste buds to a good rosé, now is the time to try one. Here are 10 of the best I have recently tasted:
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