The Rose' Diaries

Rosé seems to occupy a precarious netherworld in the minds of many wine lovers: that of being a not-so-serious wine, certainly not worthy of the grand reputation of a red wine, and without the understated elegance of Burgundy-styled whites, yet somehow possessing elements of both.  But it’s time to give this freckled-faced-red-haired-stepchild of the wine universe some due respect – and that’s exactly what I have set out to do with a few different types of cooking at home.

Over last weekend’s barbeque, I took it upon myself to try a few of the Rosé’s that we carry at Wally’s with some properly matched foods. On the menu was grilled fresh caught mahi mahi with a mango-red onion-jalapeno-cucumber-cilantro salsa, grilled corn with butter and lime juice, and Thai-styled chicken skewers with peanut sauce as appetizers. Normally I like a nice crisp white to go with fish, and a sparkling wine (Schramsberg Blanc de Blanc) or lager (Singha or Boddington’s) to go with Thai flavors, but the  2006 Chateau Larcis Ducasse paired beautifully with all the above. The added fruit richness of the Bordeaux Rosé with the mahi mahi did not overpower the fish at all (as would almost any red would) – and the acidity was a perfect balance to the lime juice in the salsa, just as I have experienced with a Newton Chardonnay. The Rosé also held up to the charred edges on the Chicken Sate’, which would be too much for a fruity and sweet white.

Next up was a sautéed white sea bass, with diced tomatoes, chopped onions and garlic, capers, olive tepanade and lemon juice – a little taste of Provence. I have enjoyed this sauce (which I borrowed from the Gourmet Cookbook) with all types of seafood (shrimp, scallops and fish) and chicken, and I was eager to accompany this with a Rosé.  The 2006 Etude Pinot Noir Rose offered melon and tart pomegranate flavors – which played well with the lemon and capers.

I could not believe that I had not tried this combination before – and I’ll try them again without a doubt.

At its best, a Rosé can deliver the freshness of a great white, with additional depth and nuance of a red. Now go and cook up the perfect meal accompaniment. And don't forget to invite me over - I'll bring the perfect wine.