Tag Archive: Rose

Sparkling Rose Continued

I’ve been pleasantly surprised by this endeavor I’ve taken looking into sparkling rose. I purchased 3 more, two stateside and one from Greece. In retrospect, I’ve had the Greek sparkling rose before, but I want it with me on set for this next episode of Wine Whatevers.

Gruet Brut Rose: From New Mexico, USA. This sparkler is a beautiful, antique rose clor that is more concentrated in the center, than the bottom of the glass. the bubbles from Gruet Brut Rose are delicate, and centered, flowing quickly to the top, but without a foam layer on top. This wine is very dry, and highly acidic. I remember having this before, with the dinner I hosted before I took the Sommelier Exam. I paired it with Caprese salad on crostini, and it was perfect for cutting the fatty cheese and complemented the acid of the tomatoes. While the Gruet Brut Rose is not something that I’d serve without food, it certainly has it’s place.

Next up: Scharffenberger Brut Rose: From Mendocino County CA, USA. Scharffenberger Brut Rose is the palest rose I have seen to date. It appears to be an almost skin-tone peach, the barest blush on the cheeks of a pale woman. The bubbles are larger, gathering on the surface of the wine, creating a layer of fizz, not unlike soda. The aromas waft up to greet the nose, with peaches and cream, and sliced ripe strawberries under whipped cream. While it isn’t a terribly refined wine, it is intriguingly delightful. This wine is highly acidic, but the aromas are accurate to the flavors, strawberries, unsweetened peaches. I would pair this with pasta, tomato meat sauce, and garlic bread. It is a perfect accompaniment to an Italian dinner. The most frustrating thing is that none of the Champagne stoppers I own fit this bottle’s tiny neck, and thus, it must be shared, or dumped in libations in celebration of good company, should there be any present. In my case, a simple expandable stopper seems to plug it, though i a day or so, if I ignore it, the cork will shoot out scaring the be-geesus out of me.

I’m out of corks, and patience, so I will hold off on the review of the “Akakies” Sparkling Rose from Amyndeon Greece, vintage 2015. It’s deeper cherry, almost candied, than any of the other sparkling rose’s, and if memory serves, fruitier, and more approachable. It is a delightful example of the attitude that Greece it has been known for in the past, of jovial celebration, tradition, and mild revelry.



Pairing Dinner Results

The dinner went splendidly. Our guests seemed to have a lovely time, and said so a few times.

Notes: The sparkling pairings were a success. The Salmon pairing was interesting.

The Gruet Rose was dry enough that it cut through the goat milk mozarella’s creaminess. The tempered fruit paired with the fresh basil, and rather than overpower the tomato, it complemented it. I removed the seeds from each grape tomato half, so that they wouldn’t be messy, or contribute the bitter tanginess that we’re used to with that mouth-explosion.

The Sean Minor Pinot Noir: This central coast Pinot noir held enough fruit and body to stand on it’s own with the rosemary roasted salmon. It wasn’t over-powering, and the herbs and gentle meat went nicely with the earthiness and moderate fruit of the pinot noir. I woudn’t say it was a perfect match, by any means, but it was pleasing enough.

The Steele Aligote: I wasn’t pleased with this pairing for the salmon. It would have been better served with something that needed a higher acid wine. However, a few minutes to open up, and the Aligote was very nice with it. The pairing that was really neat, was that our guests really, REALLY liked the wine. It was interesting, an unfamiliar grape to them, and a great conversation starter. Once in awhile, I think you have to serve a wine that you know your guests will enjoy, not just one that will pair well with the food- which is why options are king.

SECCO Moscato: I learned from one of our guests that this wine is made by Charles Smith! It was a perfect pairing for the lemon cake with unsweetened strawberries and blackberries! I loved this match so much.

Luli is a delicious line of creations by the Master Sommelier, Sara Floyd and the Pisoni Family. Coming from the Santa Lucia Highlands, this line of wines was the most consistently enjoyable group on the tasting table at work.
Luli Sauv Blanc 2014
The Luli Sauv Blanc surprised me. Normally, I can’t stand Sauvignon Blanc, but in this instance, it was absolutely enjoyable. It opened as grassy, with sun-warmed straw and alphalpha. It tastes of pale minerals, hints of lime, and is deliciously floral across the palate, and flies off the palate gracefully at the finish, leaving behind only a pleasant memory. This Sauv Blanc reads more like a pinot grigio personality.

Luli Chardonnay 2013
The Luli Chard is surprisingly fruity, with pineapple, cantaloupe, and honeydew. This wine smells like a basement I was once in, in Spokane Washington. That aside, it is refreshingly crisp, with a pineapple after taste and a well time finished. What impressed me about this wine, is how beautifully balanced it was. There was excellent fruit, but enough acid to even it out.

Luli Rose 2014
This rose wine is lovely in the glass, pale antique peach roses, with the smell of musty roses, pale iced strawberries and apricots, with possible peaches. Simple, but this rose is beautiful, refreshing, and exactly as it smells. This wine is perfect for Sunday summer afternoons.

Luli Pinot Noir 2013
This pinot noir is a beautiful garnet in the glass, smelling precisely like you’d expect a pinot noir to smell, and tastes just the same. It is leather, cold weather raspberries, red cherries that are just slightly cloying. This wine is a cold weather wine, and smells like the air just before it snows. The finish is nice, though the cloying cherries might be abated by a longer opening period.

Doyenne Rose 2013

This delicious rose’ blend from Yakima Valley, WA is a perfectly refreshing palate cleanser to any dinner. It’s a blend of some of the most unexpected French grapes, grown right here in the US. It’s 49% Grenache, 38% Mourvedre, and 13% Cinsault. While too many roses are unnecessarily sweet, marketed to the standard, soda drinking market. This wine has the classic salmon color that marks it as Mourvedre. Doyenne Rose is a delicious blend of pale strawberries, warm laundry, hints of raineer cherries wafting through on the summer breeze that carries the laundry scent, of lace bananas, mouth-wateringly refreshing apricots, pear aromas, and pink melon finishes. I really enjoyed this French American fusion.

Sofia Rose’ 2012

The Sofia Rose’ 2012 from Monterey County, CA is a pleasant accompaniment to apple pie. The recent spike in hot weather is wonderful for Rose’. This particularly nice rose’ smells and tastes of dry strawberries, peach, hints of pineapple, with light sage overtones. It has white stone fruit, and a dry clay body. It’s crisp and refreshing, the perfect thing for a hot Sunday evening.

roseThis Italian rose’ is star bright with a red tinted hue, building rose aromatics and lily floral scents. This wine has an elusive intensity, full of pineapple, lemon zest, minerality that hints of flint stone. It’s tangy, musky almost. This wine is a rabbit’s chase through a rose garden, with thorns, scents of green leaves and florals. It has thorns, but they’re not terribly unpleasant, with a finish that lingers on tartness and violet pastilles.

Summer is coming, and what better way to pass the days than with a lovely little Italian rose’?