{"id":49951,"date":"2015-03-04T00:08:06","date_gmt":"2015-03-04T10:08:06","guid":{"rendered":"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/?p=49951"},"modified":"2015-03-03T14:11:59","modified_gmt":"2015-03-04T00:11:59","slug":"time-spring-nice-dry-rose","status":"publish","type":"post","link":"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/time-spring-nice-dry-rose\/","title":{"rendered":"It&#8217;s Time To Spring For A Nice Dry Ros\u00e9"},"content":{"rendered":"<div id=\"attachment_49952\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/wp-content\/uploads\/sites\/12\/2015\/03\/MW-Vino-030415-001.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-49952\" src=\"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/wp-content\/uploads\/sites\/12\/2015\/03\/MW-Vino-030415-001.jpg\" alt=\"A fabulous bargain PHOTO FROM ROBERTO VIERNES \" width=\"300\" class=\"size-full wp-image-49952\" srcset=\"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/wp-content\/uploads\/sites\/12\/2015\/03\/MW-Vino-030415-001.jpg 650w, https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/wp-content\/uploads\/sites\/12\/2015\/03\/MW-Vino-030415-001.jpg?resize=300,450 300w, https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/wp-content\/uploads\/sites\/12\/2015\/03\/MW-Vino-030415-001.jpg?resize=335,503 335w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/a><p id=\"caption-attachment-49952\" class=\"wp-caption-text\">A fabulous bargain <strong>PHOTO FROM ROBERTO VIERNES<\/strong><br \/><\/p><\/div>\n<p>Spring is on its way. For some areas of the U.S., it cannot come soon enough. The season is traditionally a time of renewal: the blossoming of new flowers and new life. The wine world also welcomes spring with new wines.<\/p>\n<p>This is the time of dry Ros\u00e9.<\/p>\n<p>With the harvest done and wines already finished with their fermentations, the first wine of the new harvest is always the Ros\u00e9. These wines are &#8220;bled&#8221; from short contact with the skins of red grapes and separated from them quickly. This is known as the <em>saignee <\/em>method of winemaking. It began as a byproduct of the red wine-making process, as some winemakers used this method to concentrate the colors, flavors and structure of the red wine by &#8220;bleeding&#8221; off some of the juice, which ultimately made a Ros\u00e9. Ros\u00e9 also can be made by blending white wine with red wine, but this technique is less common in dry Ros\u00e9 wines. It is used mostly in the production of Ros\u00e9 sparkling wines such as Champagne.<\/p>\n<p>Dry Ros\u00e9 is big time now. Producers all over the world are working as quickly as they can to get their dry Ros\u00e9 out for a market thirsty for its flavor. What is so interesting about dry Ros\u00e9 is that it can be made (almost literally) from any red grape. From Mourvedre to Pinot Noir, Blaufrankisch to Nebbiolo, Zinfandel to Xynomavro, winemakers can make Ros\u00e9 from it. Some work better than others, obviously, and there are several keys to making great Ros\u00e9.<\/p>\n<p>The best Ros\u00e9 is made intentionally. Ros\u00e9 is not a &#8220;side&#8221; endeavor or a byproduct of another mission. Some of the top Ros\u00e9 producers in my book all grow grapes in specific vineyards and from specific varieties that are destined for dry Ros\u00e9 production. These grapes even are harvested at a different time than the grapes destined for red wines, typically earlier. This is to retain freshness and acidity, as well as to avoid the unwanted tannin that would develop later in maturation. Freshness cannot be remedied in the winery, so the grapes and the juice must have that balance lest the resulting wine become fat and clumsy.<\/p>\n<blockquote><p>The best Ros\u00e9 is made intentionally. Ros\u00e9 is not a &#x2018;side&#8217; endeavor or a byproduct of another mission.\n<\/p><\/blockquote>\n<p>The aging of Ros\u00e9 also is integral to its character. Most Ros\u00e9 is made for consumption within a year of its release. There are rare occasions where the producer may want to produce a Ros\u00e9 that is age-worthy. It is fun to taste older dry Ros\u00e9 wines &#x2014; in fact, the geek in me loves to taste them. But the hedonistic side of me and my palate definitely prefer the Ros\u00e9 as fresh as the bloom of a rose. So, to that end, I prefer Ros\u00e9 that does not have any overlay of new wood. Stainless steel keeps the wine fresh and retains a lot of its fruity aromas\/flavors. Cement curves and even the very fashionable concrete &#8220;eggs&#8221; give the wine a more developed flavor and complexity. Older oak barrels of varying sizes give the wine an even more developed flavor, but can risk some oxidative quality and even loss of color because of its contact with oxygen. Depending on the winemaker&#8217;s approach, a mix of these can be quite successful.<\/p>\n<p>A beautiful dry Ros\u00e9 is one of the joys of drinking wine. I always have likened it to a ray of sunlight in a glass. It is can be as refreshing as a white wine, have the added complexity of red fruit and is so versatile with food. This spring, make it a point to drink a dry Ros\u00e9. I would not be surprised if it makes you smile.<\/p>\n<p>Recommendations (when they arrive): <strong>2014 Whispering Angel <\/strong>($22) Citrus, melons, nectarine and flowers fill the glass. It is light but not thin, and the freshness really makes it go down really easily. This is great with mussels, seafood pasta, especially clams, and a fresh salad with vinaigrette dressing. <strong>2014 Birichino Vin Gris <\/strong>($13) This is one of my favorite New World Ros\u00e9s, period. It has everything I love in dry Ros\u00e9: great fruit, balance, freshness &#x2014; and it is a fabulous bargain. Perfect for afternoon chat sessions with friends or just some &#8220;me&#8221; time. Food-wise, it shines with seafood, salads, light pastas and even goat cheese.<\/p>\n<p><em>Roberto Viernes is a master sommelier. <\/em><\/p>\n<p><strong>rviernes@southernwine.com<br \/>\nTwitter: @Pinotpusher<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spring is on its way. For some areas of the U.S., it cannot come soon enough. The season is traditionally..<\/p>\n","protected":false},"author":24,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[44],"tags":[],"class_list":["post-49951","post","type-post","status-publish","format-standard","hentry","category-vino-sense"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>It&#039;s Time To Spring For A Nice Dry Ros\u00e9 - MidWeek<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/time-spring-nice-dry-rose\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"It&#039;s Time To Spring For A Nice Dry Ros\u00e9 - MidWeek\" \/>\n<meta property=\"og:description\" content=\"Spring is on its way. 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