Omnivore - Corkscrew: Rose rising
One of the best food wines in existence, it’s like drinking a white wine with bright, ripe berry flavor.
Despite a weakening economy, the Nielson Company revealed an almost 25 percent jump in U.S. rosé wine sales in 2008. Since I’ve harped on the greatness of pink for the past five years, I’ll take at least a sliver of that celebratory pie, thank you very much. I’m rejoicing that Americans have finally begun to embrace the beauty of rosé wines.
With the red fruit and tannin of red, and the cool, invigorating acidity of white, rosé is a perfect marriage. One of the best food wines in existence, it’s like drinking a white wine with bright, ripe berry flavor. It matches summer fare — grilled burgers and ribs — but also spicy eats. I used to complain of their lack of availability — many wineries make dry rosés though not enough for major distribution — but I’m seeing increasing variety on shelves and lists. Pink from pinot noir, syrah, grenache, zinfandel, cabernet sauvignon and everything in between can be had for less than $20 per bottle. Woohoo!