After being over shadowed by his younger albeit sweeter, American stepsister Blush, Rosé has finally come into his rightful place on the American palate. Continuing to trend into 2018, look for more shades of pink wine this spring as the fresh vintage arrives. Long beloved by sommeliers for its ease to pair with most any dish, but often only enjoyed in the summer months, expect to see Rosés on wine lists and bottle shop shelves all year round. Its color, which ranges from the palest of pinks to the deepest magentas, comes from the skin of red grapes. Feeling adventurous? Try some new offerings of Rosés made from Merlot or even Zinfandel (not to be confused with that sweet, stepsister Blush aka White Zinfandel). Enjoyed as easily with Easter ham as with barbeque ribs, if you haven’t already tried this dry, crisp, flavorful, refreshing wine…what are you waiting for?

 
 


Food Pairings
 
Light Rosés from Provence or Côtes du Rhone pair well with most semi-soft cheeses like Gruyere and Havarti as well as foods like light pasta dishes, salads and rich, spicy foods think Indian or Thai. Rich full bodied Rosés from Spain or Napa are great matches for Goat cheese or semi-hard cheese like gouda and rich saucy barbeque ribs, chicken or grilled portabella.

What grape am I? I’m one of the 13 approved grapes of Chateauneuf de Pape. I am grown and used to make rich, robust, red wines in France, California, Washington State and in Spain where I go by the name Garnacha. I am a very popular grape used for making Rosés in the Côtes du Rhone.

Follow us on twitter @chucksfinewines. Tweet your answer and #alwaysatchucks to be entered into a drawing for a $10 gift certificate. The winner answer will be randomly selected and notified via twitter by March 31, 2018. Whether the wine glass is half full or half empty, always fill it with quality wine. Happy Sipping, Yolanda Albergottie, Wine Education Coordinator, Chuck’s Fines Wines, Chagrin Falls, Ohio.