ARCHIVE LIBRARY

A FRAGILE-COLORED TEMPTRESS

by Jodi Marze Belgard

The beauty and taste contained in a single glass of rosé have trampled the limitation of seasons, is enjoyed by both women and men alike and is quickly trending with craft beer as the drink of choice for both low key and more formal celebrations.

What about this fragile-colored temptress is shaking up the industry and changing presumptions that have lasted for decades? Why now?

Well, there are many reasons for this, but begin with wineries dedicated to grape varietal experimentation and expansion or placement in their offering lineups. While most stay true to a traditional bone dry finish such as Cotiere Rosé of Pinot Noir, some, like Notorious Pink offer a blush cuveé which has a semi-dry finish.

While the sparkling rosé, Rose Allée, and Cotiere “Rosé of Pinot Noir” are currently two of my favorites, Erath Pinot Noir Rosé, is another front runner for taste and superb pairing options.

There are many varieties of Rosé just as there are in the red and white wine categories. For example, Pinot Noir Rosé, Tavel Rosé (from the Côtes du Rhône), Grenache Rosé, Sangiovese Rosé and Syrah Rosé are just a few. Taste profiles can range from fruity to savory, from acidic to soft. All of them have quality and are worth a try for the experience.

Sparkling Rosé is trending up in a big way. Bubbles are big with women and so is champagne quality below the $50 price point. A newcomer to the market, Rose Allée, is launching at major grocery chains next year. It is currently at Hokus Pokus, where you can expect to be encouraged to serve well-chilled, in a wine glass and over ice. Guess what? It is incredible!

For optimal pairing, you may be surprised at some of the following. Starter suggestions include Gouda, hummus, cauliflower with whipped goat cheese, bacon-wrapped jalapenos. Main course options include steak, Alfredo sauce pizza or calzone. Are you getting the idea? In any case, do not pass up an opportunity to pair rosé with your favorite crawfish or seafood dish of choice. This is a more traditional pairing.

Desserts include a vast spectrum of possibilities. Berries, chocolate, custards are all enhanced with a good bottle of rosé. Depending on your proclivities, you will either choose a sweet or dry rosé. A good rule of thumb is: if in doubt always choose a dry rosé.

I had fun blending spices and made this incredible dessert the other night. I paired it with Rose Allée and it was a winner!

Jamaican Jerk Poached Pears in Rose
serves 4
4 bosc pears, peeled and left whole
1/4 cup sugar
1 bottle of rosé (I used La Vieille Ferme)
Jamaican Jerk seasoning
Ginger
Nutmeg

Place pears in a pot that they fit in snugly. Add sugar and herbs to the pot with the pears. Cover the pears with 3/4 of wine. Place the pot on the stove with the lid on and bring the liquid to a boil, then lower to a simmer for around 20 minutes depending on the size of the pears. They will become soft and easy to penetrate when they are done.

Once cooked through remove the pears from the liquid and place inside the fridge. Return the pot to the stove and reduce the wine, on a simmer for about 10 – 20 minutes until it forms a syrup.

I hope you enjoy this as much as we did!!

If you have a favorite pairing and would like to share, you can either reach me at awordygrrl@icloud.com or through my Facebook page at Cenla Pairings: Fine wines and spirits meet their match.

Remember, life is made of moments; pair them well! Cheers!

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