2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The rosette, this dangerous love of white and red wine has long been more than just a temporary fad. The rosette is settling more and more permanently in our sea photos from the summer, on the stands of the shops and on the pages of the sommelier readings.
Its growing popularity, along with that soft, neither white nor red taste on the lips, naturally awakens the need to know more. The rosette is on the table to stay, and we want to get to know the new guest better. On June 22, the United States celebrates the day of the rosette.
If in the 90s the ladies entered a restaurant and just wanted a glass of red wine, today they easily order Cabernet, Pinot Noir or Merlot. Today's customers skillfully distinguish wine varieties, know their characteristic notes, specific aromas and exotic regions. This is beginning to be observed with the rosette. Sommelier lovers do not just order a rose, but ask about Chinon or Sanser.
This is because the surest way to understand the type of rosette is by knowing the region in which it was produced. As with white and red wine, its taste the character of each rose are determined by the place of origin.
Here are some of the most popular rosette by region:
Loire Valley (France)
The cool and fresh climate of the Loire Valley in France is remarkable refreshing rosette, characterized by its high acidity and low alcohol. They are defined as dry and light.
The Loire Valley, one of the most famous wine regions in France, has many sub-regions. And when it comes to roses, two of the most notable are Chinon and Sancerre. Chinon Cabernet Franc is made with hints of chervil, pepper and black fruit, while Sanser Pinot Noir has a colorful lemon flavor.
What food to combine wine with? Chinon has a spicy profile that balances perfectly with something fresh and green like a summer salad. And because Sanser is close to Chavignol, the region famous for goat cheese, it can be said with a clear conscience that the two were created to form a perfect couple in the paradise of the rosette. You can elevate this duo even above the traditional, adding fresh salad and warm baguette.
Provence (France)
It's Provence the birthplace of the rose and with this historical statement come the inevitable problems. To date, the rosette accounts for more than half of the region's wine production.
Unfortunately most types of roses, made there, now only use the Provence brand and do not meet the known high quality, say sommelier. But not all is lost, because there are still some really great regions in Provence where to find a nice rose.
One of them is Bandol, a small Mediterranean fishing village with a reputation for producing high quality roses. There, the rose is made from Murveder grapes, from which the pink drink tastes full of black fruits, purple flowers, with the smell of earth, dried meat and leather.
What food to combine it with? The classic combination is the traditional Provencal dish Bouillabaisse - a thick but exquisite fish soup, as well as mussel stew served with saffron and Aioli sauce. The braver experimenters among you can try to prepare one of these wonderful dishes according to an authentic recipe, but they will go well with simple baked fish or fragrant seafood soup.
Corsica
Corsica is an island nation between Italy and France, whose rosettes are independent and vital. They have taken something from both Italy and France as a style, but they are completely unique in themselves, connoisseurs describe them.
What food to combine it with? Corsican rosettes are stronger, which makes them a natural companion to sausages. They have higher levels of tannin and acidity, marked by the taste of dried meat. Try them with figatelu - a Corsican sausage made from pork liver.
Basque Country (Northern Spain)
When it comes to the Spanish rose, head north to the Basque Country and drink Txakoli. It is carbonated, dry and fun.
What food to combine it with? The light champagne ethereality of Txakoli can be well balanced with pincho moruno (Spanish shish kebab) or in another variation - grilled vegetables with meat.
Abruzzo (Italy)
Abruzzo is one of the regions in northern Italy. There is a popular cherry-red skin color that comes from contact with grapes during winemaking. Cerasuolo Abruzzo is considered universal type of rose due to its rare quality alcohol and acidity levels.
What food to combine it with? Crasuolo would go perfectly with risotto, heavier pastas and plenty of grains.
Santa Barbara, California
The rosette comes from Europe, but its influence has spread to the west, to the tastes of American winemakers. Some of the best rosettes in California come from Santa Barbara. The cool climate there creates a fresh rose, and this is the only region in the New World whose rose wine can be so fragrant.
What food to combine it with? As with other regional combinations, it is good to combine California with California. For example, grilled vegetables - everything seasonal that you can find in the garden.
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