I was really hoping that by the middle of June we would all be basking in the sun and summer rays and sipping our Rosé wines by the bushel.
Well, the sun has shown itself a few times, technically it’s not yet Summer, BUT, we are, or at least me, drinking that all too familiar wine called Rosé. Of course, we haven’t needed warm weather to drink Rosés for a few years now as it has become a year-round wine, although we tend to drink the lighter stuff in Summer with the darker-hued versions in the Autumn and Winter months. Or at least that’s my take on it.
Assuming I’m right (yes, I know what assume stands for), then this particular Rosé might be coming to the table a little late or early unless you live in the Southern Hemisphere, in which case it’s absolutely the right time!
Coming to the table is an appropriate way to describe my deciding to open this bottle of wine. I had just come back from purchasing a really nice center-cut Salmon fillet. I love Rosés with Salmon, I think it’s the pink on pink color similarity. All I needed was to decide what to prepare with the Salmon. I’ve topped out using potatoes or rice. I needed something different. Then I remembered a food show over the weekend I watched. There was a presentation using green and yellow squash cut to resemble pasta, like spaghetti. I do own a mandolin, so that was very doable. That takes care of the protein and the veggies, just needed something to bring it all home, as they say, or at least, as I say.
Remembering I just purchased a whole bag of Oranges, Valencia to be exact, I wandered the Internet for a nice sauce using Oranges. Low and behold I ran across a recipe that looked wonderful. From the man himself hailing from Fall River, Massachusetts (really?) but known for his New Orleans swagger and his exuberant use of a single word commonly found in superhero (that flying rodent) comics and an overabundance of garlic in his recipes, it couldn’t have been better.
An Orange Cream Sauce that took little to prepare but would be perfect for fish and faux pasta. I wasn’t as certain about the pairing with the wine, but, what did I have to lose?
As I organize my Mise en place, I open the chilled bottle of
Slacker Wines 'Pink' Rosé of Grenache, Paso Robles 2017
As part of the Linne Calodo Winery, Slacker Wines were released and then forgotten for a short time, only to re-emerge once again. Their hillside Estate found in the heart of the Willow Creek District of Paso Robles (don’t get me started on the different ways to pronounce) amongst the likes of wineries like Saxum, Willow Creek, L’Aventure, Booker and Denner to name a few.
The “Pink” is the newest in their lineup at Slacker. A 100% Grenache based Rosé; the Slacker Pink is made by the saignee method (bled juice) from various Grenache blocks on the Linne Calodo Estate. The Grenache spends 1-3 hours on the skins depending on the block. Other methods of making Rosé wine include the addition of a small portion of still red wine to the mix (a method popular in the Champagne region of France) or simply by allowing the juice to remain in contact with the red-skinned grapes until the desired color is achieved.
My first thought about the wine was its similarity to Rosé wines made in Spain where their grape, Garnacha (same as Grenache) is used. The wine exhibited fuller body and wine with fruit that was slightly contained, or maybe a better way to say it, restrained, not producing that fresh lively quality (mostly cherry and strawberry) of fruitiness, but a drier finish, making this a better wine for food rather than the Summer Sippers.
This is a lovely wine to pair with lighter fare and when the weather seems a tad cooler (which seems like forever here). Retails for around $25, slightly higher than those Summer Sippers I mentioned, but well worth the additional cost if you’re looking for quality wine.