by Fred McMillin
Don't Shrink From This Pink
"Dry pink wines are on the rise again."
...Critic Dan Berger, Wine Enthusiast
"From a cook's perspective, the better dry rosés have a steely freshness combined with a sometimes suprising depth of flavor that gives them more flexibility with food than many of the standard whites and reds...They match well with 'wintery' dishes like pork tenderloins with apples."
...Ann and Larry Walker, Wine Enthusiast
Super palates like those of Gerald Asher and Wilfred Wong refer to the "sophisticated rosé' wines" of southeastern France, including some of the bottles from the village-district named St.-Chinian. In 1985 the district of St.-Chinian was elevated to CRU status. The New York Times has pointed out that in the area the better wines are now named proudly for both the distict and the estate where they are made.
The Rest of the Story
It was some PINK...the best my panel has tasted so far this year. and here's what the label says.
A fresh, DRY rosé: Rosé of Syrah
Saint-Chinian is in the center of the largest contiguous vineyard area in the world. It extends in an arc from the Pyrenes foothills east along the French Mediterranean coast to the mouth of the Rhone River. It has more vines and produces more wine than the entire United States.
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