Winter is here! Wait, no it's not until December 21st. You'd never know it by the cold snap we're having. Although I've always said there are only two seasons in Chicago, Winter and Construction.
I mention this only because the "Wine of the Week" for this week happens to be a rosé. Now in past years, rosés tended to be strictly a Spring and Summer wine. After September or so the only rosés you might see are the ones left over from the season. Not Anymore.
A few years ago I could definitely see a trend of continuing to drink that pale red liquid, most of them dry on the finish, with so many foods or just as a wine to savor on a hot afternoon. Then "IT" happened! People realized that rosés could be a wine that could be enjoyed year round. And I heartily agree! They are so versatile with so many types of food. Had I written this earlier, I would have even said that they make a great wine for the Thanksgiving feast.
It's important to note, that I am talking about rosés that are, and not to be too judgemental, more serious wines. While I know that there are folks out there that swear by the likes of White Zinfandal, a much sweeter version of rosés, the ones that I'm talking about are not those.
Most rosés go through the regular process of making wine. Picking, sorting, pressing, fermenting and bottling. There are 3 main methods of making a wine with that telltale rosé, or pinkish hue color. The first is by leaving the pressed juice in contact with the skins. This is a much shorter time in the case of rosé versus say, red wines. Bleeding off the wine in the early stages, thus concentrating the remain must is what is called the Saignée (from French bleeding) method. The final way is to "blend" the wine. To add a portion of red wine to the must giving it the desired color.
Rosés can be made with almost any red grape, so it behooves the drinker to try and keep tabs on what you like and from which grapes. The one for this week happens to be made with 100% Pinot Noir and hales from the Willamette Valley. It's the
Anne Amie Cuvee A Midnight Saignee Rosé of Pinot Noir 2016
This winery, committed to sustainable farming and winemaking, and using only Estate grapes uses the Saignée method for developing the wine also using neutral French Oak during the fermentation of the wine to further develop flavor and desired dryness. No further oak was used in the aging process.
What came about could only be considered a wonderful wine. A slight strawberry and cherry flavor, not too overpowering, along with a dry crisp finish to the wine. Something that you could pair with the likes of seafood, I especially like salmon with rosé, some mild charcuterie or just by itself (especially during warm weather). I know, what the heck is that? At a little under $15, it is great wine to think about. Maybe for Christmas!!