Rosé, you make me blush

Summer for me means time on our deck, looking out over the vegetable garden, the flower bed and the lawn, green, but for the brown divots leading up to our kids’ soccer net. This holiday weekend, I plan on spending an evening or two leaning back in my chair, watching the bats dive for mosquitoes in the twilight and ducking soccer balls all while sipping a cool glass of rosé to the soundtrack of Frank Sinatra.

I recently learned a bit about this delightfully crisp and chill wine, so very pretty to look at. According to the article “Everything’s Coming Up Rosé” in the June issue of Food & Wine magazine, author Ray Isle, tells us not to think too deeply about this summery wine, but to enjoy it thoroughly. My favorite quote from Isle is “(If, at a party, someone starts talking to you about the raspberry nuances and subtle spice notes of the rosé you’re drinking, you’re officially allowed to push him or her into the pool.)”

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Provence is where rosé calls home, but, lucky for us, rosé can be pleasantly and inexpensively produced just about everywhere. Here’s why, according again to Isle: “Producers simply need to pick grapes on the early side (to keep acidity high and alcohol low) and allow minimal skin contact during fermentation (hence the pink hue), and that’s most of the rosé in the world.”

This weekend (beginning tonight) I’ll be opening a bottle of the “Blushing Rose” a local American semi-sweet rosé from Wollersheim Winery of Wisconsin. Made from the Seyval Blanc and Marechal Foch grapes of New York, this wine wants to you desire a picnic basket of cold fried chicken, your favorite cheese, Rhubarb Blueberry Mint Kissed Jam and a loaf of bread.

Epicureously yours,

Kathy

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