Quick Sips — 30 June 2017
See summer through Rosé colored glasses

By City & Shore Magazine

Whispering Angel 2016 (Côtes de Provence, France): Pink as a sunset – which, come to think of it, would be an excellent moment to sip it, poolside – this refreshing import from the south of France is all smooth silk and tart grapefruit. We have heard whispered from reliable sources that this ubiquitous wine is known as “Hamptons Water’’ up North. With a production of about 300 thousand cases per year, that would fill a lot of swimming pools there. Better, we say, to let it flow into a glass. $20-$22. – Mark Gauert

Loimer 2016 (Niederosterriech, Austria): Farmed biodynamically by one of Austria’s leading winemakers, this rosé is hued like fresh salmon – not the skin, but the flesh, almost shimmery in its oiliness. Clean and youthful flavors of a strawberry patch – leaves, berries and all – with a sharp aroma of white pepper make this wine a hint savory and rustic, while the lifting acidity almost makes you believe it’s fizzy. $20. – Joseph Hernandez

Three Rivers Winery Rosé (Columbia Valley, Wash.): The blend of syrah, sangiovese and cabernet franc has a rounded mouthfeel, juicy with raspberry flavors and an almost bubblegum aroma. $14. – Joseph Hernandez

La Crema Pinot Noir 2016 (Monterrey, Calif.): All the hallmarks of cool-climate California rosé are here, from the refreshing acidity to ripe, youthful flavors – think bright, juicy red cherries versus plush black ones. This bottle is perfect with picnic foods like creamy cheeses, chips and dip, BLTs and more. $20. – Joseph Hernandez

Gamble Family Vineyards 2016 (Napa Valley, Calif). Luscious strawberry, apple, anise and spice all mingled in this lip-smacking, long-finishing  blend of mostly cabernet sauvignon and cabernet franc. $20. – Michael Austin

Sidebar 2016 (Sonoma County, Calif). This 100 percent syrah from Sonoma County’s Russian River Valley offers an intriguing mix of hay, fennel, floral notes, dried cherries, stone fruits and zingy acidity. $21. – Michael Austin

 


 RECIPE

The Fresh Pink
of Bel-Air Sangria

2 bottles still rosé wine.

1 cup sliced stone fruit (peaches, cherries, apricots or nectarines, or a combination of
your choosing).

1 cup sliced strawberries or other ripe berries,
like raspberries.

¼ cup elderflower liqueur, such as St-Germain, optional.

1 bottle rosé sparkling wine.

1 cup sparkling water or soda, such as Topo Chico.

10 mint leaves, plus extra
for garnish.

In a punch bowl, pitcher or similar large container, combine the still rosé, fruit and liqueur, if using. Give it a good stir and, if you have time, allow to macerate in the fridge for at least 1 hour (though overnight won’t hurt). Just before you serve, add the sparkling rosé, water and mint. Serve with fruit floating in the glass and a mint-sprig garnish. Makes: 8-10 servings.

—Michael Tercha

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