Spring has arrived, summer is just around the corner, and it’s the perfect season for Rosé!
Even though Rosé is more popular in the spring and summer, I often drink it year-round. Living in central Florida, where it is sunny and warm all year, makes it an easy choice. What I love most about Rosé is that it pairs well with almost anything—eggs, salads, fish, shrimp, hamburgers, sausage, and especially Charcuterie boards! Rosés can range from off-dry to extremely dry, with some having a hint of sweetness. I enjoy these wines because they are so easy to drink. It is mandatory, I always keep a bottle of Rosé in the fridge.
Rosé is a type of wine that gains some color from grape skins but not enough to be classified as a red wine. Its pink hue can vary from a pale salmon to a deeper pink, depending on the grape varieties used and the winemaking techniques employed. Typically, this wine is referred to as “rosé” in French, Portuguese, and English-speaking countries, “rosado” in Spanish, and “rosato” in Italian.
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It doesn’t take much red wine to give white wine a pink tint; usually, about 5% of red wine is added to create Rosé.
Rosé wines are produced from a wide variety of grapes and can be found all over the world. They can be made in still, semi-sparkling, or sparkling styles, and range in sweetness levels. There are three primary methods for producing rosé wine: maceration (or skin contact), saignée, and blending.
Maceration is the most common method for making rosé. The grapes used for rosé are specifically grown for this purpose and are harvested earlier than those intended for red wine. This early harvest helps retain high acidity and vibrant fruit flavors. Red-skinned grapes are crushed, and their skins remain in contact with the juice for a short period, typically lasting from a few hours to a few days.
The saignée method, pronounced “sahn-yay” in French, involves “bleeding” off juice from the skins of red grapes after they have been allowed to rest for a brief period. In this process, liquid is removed from a juice tank intended for red wine during the early stages of winemaking. The saignée method can enhance the concentration of flavor and color in the resulting red wine.
Roses can be refreshing alternatives for light to medium bodied white wines and pair with almost any type of food excluding dishes with cream sauce and raw oysters. Please remember Rose can be drunk any day!
Roses can be served with anything. -Julia Child
A Perfect Pairing
An egg salad sandwich goes perfectly with a fruity sparkling Rose. The crisp flavors of raspberry, strawberry, cherry, watermelon, and citrus, will keep you refreshed throughout your meal. Ruffino Sparkling Rosé is my recommendation.
Ingredients
- 7-8 hard boiled eggs
- 3/4 cup mayonnaise
- 1 celery stalk diced small
- 1/2 teaspoon dill weed
- 1 teaspoon dijon mustard
- 1/2 teaspoon curry powder
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
PREP: 20 minutes, Combine: 5 minutes
To hard-boil eggs, follow these steps:
1. Place the eggs in a single layer in a saucepan.
2. Add enough water to completely cover the eggs.
3. Bring the water to a roaring boil.
4. Turn off the heat and cover the pan.
5. Let the eggs sit for 12 minutes.
6. Afterward, transfer the eggs to a bowl filled with ice water and let them cool for 5 minutes.
Once the eggs are cool, peel them and separate the yolks from the whites. Chop the egg whites.
In a small bowl, whisk together the egg yolks, mayonnaise, celery, dill, Dijon mustard, curry powder, garlic powder, salt, black pepper, and paprika until the mixture is creamy. Taste and adjust the seasonings as desired.
- Finally, stir the chopped egg whites into the yolk mixture. Serve on white or whole wheat bread with lettuce and slices of your choice.
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My 3 favorites
Chateau d’Esclans Garrus Rose
The wine is a pale rose gold color and boasts robust aromas of vanilla, ripe peach blossom, melon, and wet stones. On the palate, it is equally decadent, with vanilla as the prominent flavor, accompanied by notes of butterscotch, brûléed peach, and grapefruit. With bright acidity and a long, peppery finish, this wine has great aging potential. It is best enjoyed between 2025 and 2028.
I had the opportunity to sample this Rosé. It is full of flavors and fabulous!
T. Berkley Rose of Cabernet Franc
A vibrant and exciting expression of Rosé made from Cabernet Franc and sourced from Northern Californian vineyards across Napa and Sonoma and beyond. Always Cabernet Franc and always a high percentage whole cluster pressed.
Fermented in sandstone amphora and a mix of neutral oak and stainless-steel barrels, this wine is always a delight to make. Succulent and refreshing, with enough acidity to be ultra bright, this wine is electric strawberries and rose petals with more length and body than rosé usually provides. 400 Cases Produced.
This Rosé is fantastic. I was at a charity function that served BBQ pork sandwiches. What a delicious pairing!
Santa Margherita Rose
Produced by the iconic Santa Margherita brand, this Rose embodies the vibrant character of Italian rosé wines. It greets the senses with a bouquet of red berries, citrus zest, and a hint of floral notes. The palate is light and crisp, filled with flavors of strawberries, raspberries, and a refreshing acidity, making it a perfect choice for sipping on a warm day or pairing with light appetizers.
A few months ago, I performed a wine tasting at a Publix grocery store. I poured Santa Margarita Rosé. I had no idea this brand produced a Rosé! After several sips, I completely fell in love with it. It has a unique flavor that makes it a definite crowd-pleaser! Must try!