Wine Talk: A World of Rosés
By: Jameson Fink
Published: June 16, 2010

There are few non-sparkling wines as pleasurable to drink as rosé.  (Add bubbles to rosé and you've got heaven in a glass.) Most rosé is made by leaving the skins of red wine grapes in contact with the clear juice long enough to impart a pink hue. You can make rosé by blending finished red and white wine, but all the best rosé is made by the skin contact method.  This latter technique is called saignée in French, which sounds much more appealing than the English translation: bleeding. (Ew.)  It is, in fact, illegal to make rosé in France any other way, though there is some controversial discussion about allowing rosé to be produced by simply mixing red and white wine.
So as we stroll into summer I would like to share with you what I think is quite the rosé selection to slake your thirst and compliment your warm-weather cuisine. Naturally, when it comes to rosés, I am quite the Francophille.  Starting on the left in the image above are two of my favorites: the Peyrassol and, from Bandol, the La Bastide Blanche. What I love about the Peyrassol is that it is textbook rosé from Provence: ultra-dry and austere. The La Bastide Blanche has a little more richness and complexity; it's an example of why the region of Bandol is justifiably famous for its rosé.
Lest you think I turn up my nose at domestic rosés, let's take a look a the next three I have on my shelf.  The Robert Sinskey Vin Gris (100% Pinot Noir) is the undisputed king of American rosés. It is about as hard to come by as any allocated red wine. If you see it, buy it. The Sinskey is the epitome of elegance and has real Pinot Noir character. Traveling north to Oregon, the Evesham Wood (also tough to come by) is notable for being made from Tempranillo. How can a Tempranillo rosé can be so light, pretty, and gulpable? And in my home state of Washington, Syncline has been the standard-bearer for Rhone-style pink wines; it's a welcome break from too many heavy, sweetish rosés from here that seem like an afterthought rather than a crafted wine.
If you are looking for value in a rosé, the Sorin and Sables D'Azur (both from Provence) are dry and delicious for around ten bucks. And as a nod to the World Cup (as well as a long-time favorite) I'll finish my rosé roundup with the Mulderbosch from South Africa; it's a wine I drink year-round. This 100% Cabernet Sauvignon rosé is one I especially enjoy with my Thanksgiving turkey and stuffing. (Just want to give you a five-month warning about the wines you'll want for Turkey Day.)
Rosés are great on their own outside on the porch or deck, and at a picnic or BBQ. If you're looking to pair them with food, you can't go wrong with salmon, shrimp, salads, grilled vegetables, and/or herb-rubbed chicken. Cold, leftover fried chicken and rosé is a heavenly match.
So what are some of your favorite rosés and what food do you like to enjoy with a glass of pink?

Jameson Fink is a wine buyer at a bustling grocery store in  Seattle’s Capitol Hill neighborhood. He moved to Seattle from Chicago  (where he dabbled in the restaurant and wine industries) five years ago  to pursue a full-time career in wine. He’d rather be drinking Champagne and eating popcorn right now.

Comments:
Edible Society

Great article! Current favorite - Chateau D'Aqueria Tavel Rose 2007 or 2008.
tom | tall clov...

Wine tastes are a fickled lot. I remember being shunned for bringing a rose (or perhaps it was the pigs in a blanket). I look forward to the day when white wines get some respect and a Reisling and Gewurztraminer aren't dismissed on sight.
India females

It is rather interesting for me to read that article. Thanx for it. I like such themes and anything connected to them. I definitely want to read a bit more soon. 
David Watcerson