Aromas of strawberry and cranberry with nuances of wet stone and rose petal. Yellow City Cellars, "Dead Flowers”, 2015: A blend of Cinsault, Mourvedre Grenache and Syrah.
Pairs well with grilled fish, sushi, grilled meat and salads. $8 by the glass and $27 by the bottle A blend of 65-percent Grenache, 25-percent Cabernet and 1- percent Syrah. Pairs particularly well with these menu items: heirloom tomato salad with ricotta corn purée, pickled peppers, and blackberries and goat loin carpaccio with compressed melon, cucumber broth and paneer. $11 by the class $37 by the bottleĭomaine Montrose, Côtes de Thongues, 2015: Light pink with flavors of red berries, peaches, and spicy overtones. Teutonic ‘Laurel Vineyard’ Chehalem Mountains, Willamette Valley, 2015: Low in alcohol (11.2 percent) with vibrant cherry notes. $34 by the bottle (not available by the glass) Pairs well with everything from house made pastas to pizzas. Raspberry, strawberry, and citrus on the nose with a core of perfumed cherries, spices, and flowers. The by-the-glass selection changes daily.īest Value: II Poggione “Brancato Rosato” Sangiovese Montalcino, 2015
The ever-evolving list averages 40 bottles priced $40 and under, with glasses ranging from $9 to $15. There’s a mere 1.6-percent markup here on all wines all the time, but from April to September take advantage of the summer rose program for a unique education. Ready to sip? Here are five restaurants’ recommendations for best values on rosé when considering both quality and price. Some rosé is produced by blending white wine and a small amount of red wine, though purists who consider this “cheating.” However, a number of brut rosé sparkling wines are produced in this manner. Prats explained that this allows for, “the pure expression of the grape, with a hint of the tannins.” Rosé typically displays lower levels of tannins (polyphenols that are extracted from the skins, stems, and seeds of the grapes when soaked in grape juice) thanks again to the shortened maceration. The resulting rose-colored wine is then fermented like white wine. The skins lend “terroir,” or flavors influenced by the soil and climate in which the grapes were grown. The pink color is the result of red grapes (virtually any kind, although pinot noir, merlot, Grenache, malbec, and cabernet franc are generally most known) that have been pressed and allowed to macerate for a very limited time, from a few hours to a few days. This style of wine is intended for immediate enjoyment, which is why you aren’t likely to see ever see vintages older than a year or two. Josep Prats, general manager of Coppa Osteria, gave us a crash course in understanding rosé. It demonstrates confidence and good taste.) If when hearing “rosé” the only thing that comes to mind are sickly-sweet, cheap wines, then it’s time to reconsider. The scorching temperatures of summer are hitting hard but the cool, crisp, refreshing qualities of rosé are primed for rescue.