I am really diggin' the Rosé these days. It started one evening last summer in Anchorage, hanging out at a local wine bar with my sister-in-law, Kristen, drinking flights of Rosé . Now I'm hooked. Here where I am now, in the very low part of the lower 48, the weather has warmed, the trees are budding, SXSW is a few days away, and people want to be outside in the sun soaking up some much needed vitamin D. This is when Rosé is perfect. To me it's like making the transition between the seasons: from wanting red wine all winter to wanting white all summer. Rosé is the in-between and I am a happy convert.
Rosé is not a blush nor a blend. It is nowhere near white Zinfandel, thank Jesus. It is created by letting the skins of the red grape stay in contact with the wine before fermentation for a short period. Rose can be dry and fruity at the same time, a combo of personality traits that I find endearing in people and wines alike.
I recently discovered a lovely and very inexpensive Rosé de Malbec from Argentina. A lot of strawberry on the front end, a clean and crisp finish on the back end. I might be getting a case of this one soon, especially if we have more days of 73 degrees.