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Pascal Pibaleau Rosé

Pascal Pibaleau Rosé

Close to the town of Tours in the heart of the Loire Valley, Domaine Pibaleau sits nestled between two of the region’s historic Châteaux: Azay-le-Rideau and Langeais. The 12 hectare Domaine Pibaleau has been family owned and operated since 1886. Here Chenin Blanc, Gamay, Cabernet Franc and Grolleau are grown on organically farmed sandy-clay soil near the banks of the river L’Indre. Domaine Pibaleau has organic certification, and they work according to biodynamic principles.

Pascal Pibaleau’s rosé is made from 100% old vine Grolleau. This uncommon varietal is named for the French word for crow, a name that describes its characteristic black color. Even in the brief time that the wine is exposed to the grape skin when making a rosé, Grolleau’s dark skins impart a striking, deep ruby hue. With juicy red fruit and racy acidity, this wine pairs perfectly with the soft-ripened goat cheeses traditionally produced in the Loire region. Try it with a young, tangy Valençay to bring out a cherry fruitiness in the wine, or choose a stronger, aged Couronne de Touraine for a more complex, fascinating pairing. We also love this rosé with a simple Galet du Cher or Selles sur Cher and a drizzle of strong chestnut or buckwheat honey. Herbaceous notes and a zesty, mineral backbone also make this wine a great companion for charcuterie and grilled chicken or pork.

Although it is quite dry, the Grolleau is a mouth-filling delight of texture. It’s supremely thirst quenching and excellent for these muggy, stormy September nights. Serve this lovely rosé well-chilled and if it’s not too rainy sip it on your back porch or in a lawn chair!

 

Rory Stamp is a classroom instructor, Wine Buyer, and cheese monger at Formaggio Kitchen Cambridge.

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Reuilly Rosé perfect for summer sipping!Reuilly is a wine growing appellation in the eastern Loire Valley, not far from Sancerre. The three main grapes grown there are Sauvignon Blanc, Pinot Noir, and a tiny amount of Pinot Gris (also known as Pinot Grigio). Pinot Gris is a sub-clone of Pinot Noir that has a very pale, blueish-grey skin. Much of the soil in Reuilly consists of Kimmeridgian marl, a type of limestone perfect for the production of aromatic, delicate wines.

Domaine de Reuilly is a 17 hectare organic estate in the heart of this commune. Denis Jamain’s grandfather first planted vines here in 1935, when he also purchased a small parcel in the local forest. Denis has been managing the estate since 1990 and has the luck of being able to select oak trees from his grandfather’s forest to be made into barrels for aging his own wines! (more…)

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Schloss Gobelsburger Rose with ChevreFor the past few years, Gobelsburger Cistercian Rosé has been one of our bestselling, most loved rosés, and a consistent favorite at staff tastings. This past weekend, my neighbors and I shared our first bottle of the new 2013 vintage at the end of a long, humid day. The cramped apartment was hot and the kids were sticky and grumpy, but as soon as we tasted that cool, crisp wine we all sighed and relaxed into our seats. It didn’t hurt that on the first pour there was a bright little bit of effervescence to perk up tired taste buds! (more…)

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Jean-David Wine

Last fall, I had the opportunity to visit the winery of Jean David in the town of Seguret in the southern Rhône valley. Seguret is a walled medieval town perched on the edge of the Dentelles de Montmirail mountains, equidistant between the towns of Rasteau to the northwest and Gigondas to the south. We were there in October and the weather was great! We had come directly from cool, rainy Burgundy where everyone was clad in thick sweaters, and when we arrived in the Rhône, we saw people everywhere walking around in flip-flops and t-shirts.

Jean David and his wife run their small winery together with just a bit of help harvesting in the fall. They farm around 17 hectares of vineyards where they grow red grapes – Grenache, Syrah, Cinsault, Mourvèdre, Carignan and Counoise – and white grapes – Roussanne, Bourboulenc and Clairette. Jean also has a little Tempranillo in his vineyard that his father planted. When asked about the proportions of grapes in the vineyard, Jean replied: “sometimes I say to myself, ‘Jean… you should plant more Syrah…but then…’” and he shrugged and smiled. (more…)

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Rainoldi Nebbiolo Rosato I.G.T 2012Labor 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…)

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Rosés

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…)

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Brosé: [broh-zey–noun a pink wine enjoyed with friends.

Rosé Wine Tasting in Progress

‘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.

The rosé wine display at Formaggio Kitchen

The rosé wine display at Formaggio Kitchen

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…)

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