Labor Day has come and gone – every year it creeps up faster and faster! It’s amazing the subtle shift in weather, these last days of summer. The farmers markets are bursting with the bounty of August’s hot days. Still, I can’t help but throw on a sweater in the cooler evenings even as I grill up my summer vegetables. With this in mind, Jessica and I are highlighting two of our favorite rosés to drink into these last days of summer. Both of these pinks are darker in color and more robust in body than their pale, delicate sisters we were sipping in early summer and spring. These late-summer rosés are a perfect accompaniment to late night grill sessions and a good way to get yourself ready for the reds of fall. (more…)
Posts Tagged ‘rosé’
Ahh, rosé season… Every March, I wait expectantly for the release of the year’s rosés like a puppy waits for a treat. I feel a special giddiness the moment we fill our wine shelves with pretty pink and peach-hued bottles that beautifully catch and reflect the sunlight. Rosés are the much-anticipated first release of the spring season, they are a litmus test of a vintage, and a tease of what their more robust, red brothers will deliver later in the year. (more…)
Posted in Beverages, Wine, tagged Ameztoi, Ardrahan, Bardolino Chiaretto, Blue Ledge Farm, brosé, Château Musar, chicken liver mousse, Commanderie de Peyrassol, Coturri, Getariako Txakolina, Gubbeen, Lake's Edge, Le Fraghe, Mas de la Dame, Mas Sainte Berthe, Musar Jeune, Peyrassol, Ròdon, rosé, Rosé du Mas, Rubentis, sangria, Sonoma Mountain Rosé Wine, Wine on June 2, 2011 | 1 Comment »
Brosé: [broh-zey] –noun a pink wine enjoyed with friends.
‘Tis the season… to drink pink, of course! Everyone and anyone who knows me, knows that once spring has sprung and things are starting to blossom and turn green, all I’m thinking is pink.
I wait all year for this season to arrive and look forward to the array of rose-colored bottles that appears on the table at our Cambridge location. So, when a fellow monger asked me to write a little something about rosé for the Formaggio Kitchen blog, I figured it was the perfect excuse to revisit some old favorites while trying some new pinks too! (more…)
When Valerie, Ihsan and I visited the Ameztoi Winery in October of last year, rosé season was months away. Now a cool but sunny April has arrived and with it has come our first shipment of Ameztoi Rubentis Rosado*.
Ameztoi is one among a cluster of wineries perched high in the hills of the Getaria province of Spain, overlooking the Atlantic ocean. On a clear day, you can see the city of San Sebastián from Ameztoi’s vineyards.
Ignacio Ameztoi is a 7th generation winemaker. He and his enormous German Shepherd gave us a personal tour of the family winery – a pretty building completely surrounded by grapevines with a stunning view of the Atlantic. Ameztoi’s vines are quite old, many 150 years or older. (more…)
On a recent trip to New York, I was lucky enough to share a bottle of this lovely little Loire Valley wine with Brooke and Ayse from the Formaggio Kitchen Essex shop. I was immediately won over by its fruity aroma and delicate frothy fizz. Since this is a wine not normally brought into Massachusetts, I had to special order it from New York and our two cases just arrived today!
Made by Agnès et René Mosse on their 13ha farm in Anjou, this méthode ancestral* sparkler is made with organically farmed Gamay, Grolleau Gris and Grolleau Noir grapes from 25-30 year old vines. (more…)
I admit the name of this wine can be confusing. The bright pink liquid in this bottle has nothing to do with the fruit (black currant) or with the liqueur Crème de Cassis. Instead, this Cassis is the name of a pretty little town on the Cote d’Azur of Provence just between Marseille and Bandol. Cassis is also the name of the tiny wine appellation surrounding the town. This tiny A.O.C. encompasses only 490 acres (the Bordeaux A.O.C. is 150,000 acres!). Cool nighttime temperatures (thank you Mediterranean Sea!) and limestone soils give these wines a freshness and minerality that might be otherwise difficult to attain in such a warm place. (more…)