Wine Blogging Wednesday - Rosé

Alright, Wine Blogging Wednesday’s has brought me back to the boards after a bit of an hiatus. I actually have a backlog of wines to post about and review, but I’ve been backed up at work. “But where are your priorities, man!!” you say. Well, I got to pay for this wine habit somehow.

This month's WBW theme is Think Pink. Wine Blogging Wednesday #9 is hosted by Sam of Becks & Posh

So rosé it is. The first bottle to recommend is one I have mentioned previously, but warrants a second mention. It is 2004 Vida Organica Malbec Rosé . I don’t think you’ll find a more summery, refreshing rosé that actually has some character to it for this value price of $8.99 (at Whole Foods, no less). We enjoyed two bottles over an incredible pairing of pork roast, haricots verte, mashed sweet potatoes – the quintessential rosé meal. The wine is very dry, with tart citrus, particularly grapefruit. Beautiful peachy-pink complexion. I’m growing very fond of Argentinian wines at the moment. More on the reasons why in the coming weeks. I’m trying to find a reliable retail source for them, so if anyone has any recommendations in So. Cal., let me know.

The second offering is not one that moves a notch higher in the Budget Sommelier pricing brackets – a $12.99 that we picked up at The Cheese Shop of Silverlake. It is from a small boutique winemaker (we drank bottle #486 out of 135 cases) in Santa Barbara, 2004 Core Santa Barbara Rosé . The wine is beautiful in the bottle, an incredibly rich red, this is not a whimpy rosé . It actually reminds me of hummingbird food (in a good way). The wine was perhaps a bit to strong for my tastes and rosé expectations. The alcohol is very high, 13.9%, so it’s nice and dry, but I found it to be a bit overwhelming in the nose and in the mouth. It overpowers the nice notes of cherry and strawberry. I will try other wines from this winemaker, whoever I didn’t find this particular bottle to be a very good taste/value.

Most importantly, I want to pass along a fantastic rosé sangria recipe. I’ve made this several times with the Vida Organica and it just knocks your socks off. It’s a slight variation on a recipe from our good old summer culinary outdoorsman, Bobby Flay.

Rosé Sangria

1 bottle (750ml) dry rosé
1 cup OJ
1/2 cup brandy
1/2 cup triple sec
3 tablespoons cane syrup
3 cups sliced oranges, lemons , limes, apples, blackberries or blueberries
Ice


In a pitcher, combine all ingredients (except 1/2 the fruit and the ice) sweeten more to taste if necessary. Refrigerate for 8 to 24 hours.

When ready to serve, strain out the fruit and discard. Stir in remaining fruit, serve over ice.

* Mr. Flay uses a “simple syrup” instead of the cane sugar syrup. Simple syrup is made by heating equal amounts of water and sugar until the sugar dissolves. This is good if you can’t find the cane syrup. He recommends using 1/4 cup.