wine wednesday: summer water

Summer is in full swing: the temperatures are high, tans are deeper, and everyone’s wine glass is full of rosé. Ok, so maybe not everyone, but there’s nothing like unwinding with a chilled glass of “summer water”. For the men out there who haven’t tried a glass, do yourself a favor and order one next time you’re brunching or at the bar. I promise ladies will notice in a good way (it’s classy and delicious).

FYI: rosé is made one of three ways!

  1. Maceration: the most common method where the red grape skins are left to ferment with the juice for a short period of time, only 2-20 hours. The skins are then removed and fermentation continues sans-skin to keep a light pink color.
  2. “Saignée” (san-yay): In French, saignée means “to bleed”. This method is less common, but a portion of a red-wine “bled off” early on in the process. This small reserve then continues its fermentation separately from the bigger batch of red wine. No red skin contact makes for its pink color.
  3. Blending: The least common method, this involves adding a touch of red wine to a white wine to create a pink hue. This is more common for the making of rosé champagnes.

For the seasoned rosé drinker, Whispering Angel is a staple that never fails. Now, there are plenty of wonderful other bottles to try that will satisfy the same want: refreshing, crisp, lean, a hint of red fruit. Check out my selections below and enjoy a new bottle this week!

Drink cool, stay classy.

  1. Pigmentum Malbec Rosé @ $9.00 (SW France)
  2. Los Dos Rosé @ $9.00 (NE Spain)
  3. Château les Crostes Rosé @ 20.00 (Cotes de Provence, France)
  4. Love Drunk Rosé @$19.00 (Oregon, USA)
  5. Hogwash Rosé @ $17.00 (N.California, USA)

What’s your favorite rosé? Always wanting to try a new bottle. Cheers!

wine wednesday: sweetbitter picks

Having just finished the book Sweetbitter, I thought it fitting to tie this week’s episode in with the novel.  Based on the narrator’s first time working in fine-dining, I related all to much to her story. From the “family” aspect a restaurant provides, to having one too many after your allotted shift drink, Danler struck a chord with my life. Not to mention her beautiful language describing all of the tastes, smells and words exchanged in a restaurant.

Here are my two recommendations:

DRY SHERRY: various approx $20 per bottle

Look for either fino or manzanilla sherry. Both styles are dry, crisp and have a nice saline quality. Perfect for before or after dinner. Serve chilled.

ROSE CREMENT: La Perle approx $26

A sparkling rose made from Pinot Noir grapes, this crement will always be one of my favorites, especially for its nostalgia…thank god I’ve moved on from being nostalgic about Busch Light (hi high school…well I’d still drink one for old times sake!) Serve chilled.

Has a book ever made you want a certain kind of drink or food? Let me know!!