Spring has sprung break out the rosé! Cherry blossoms bloom, the days are warmer, afternoon thunderstorms abound and new vintages of rosé are being released right now!Sweet White Zinfandels of the eighties gave Rosé a bad rap, today's Rosé is not an overly sweet wine, rather it is dry, playful, fresh and crisp; much like spring.
Rosés are made in a saignée style, after the grapes are crushed, fruit, juice and pulp mingle together for 24 to 48 hours before the juice is drained off, this results in a pink hue. In red wine production the juice and pulp sit with the skin for weeks or months before they are separated, because the skins contain most of the flavors (phenols), tannins and color that are found in red wine.
By nature of hanging out with the skins a little bit, rosés will have a hint of these flavors and colors, giving them an interesting difference to a chilled white wine. Beyond that, rosés are not complex wines one needs to stew over. These are drinking wines best served chilled. They pair great with most foods, especially anything coming off the grill.
To celebrate the beginning of rosé season a number of events are happening throughout the city:
Complimentary rosé tastings Thursday & Friday nights between 5 and 7pm at Acker & Merall (160 W. 72nd @ Amsterdam, NYC)
The Rosé Parade at Greene Grape (765 Fulton, Brooklyn and 55 Liberty, NYC) with complimentary rosé tastings Friday, Saturday and Sunday.
Rosé for a Day at Pour, a wine and spirits boutique (321 Amsterdam Avenue @ 75th Street, NYC), Free!
Thirst Wine Merchants (187 DeKalb Avenue @ Carlton, Brooklyn) is offering complimentary rosé samples from 2 to 5pm on Saturday.
A Dozen Rosés at Bacchus, wine made simple (2056 Broadway @ 70th, NYC), Thursday, May 24th, $15
War of the Rosés at Crush (153 E 57th @ Lexington, NYC), Thursday, May 24th, Free!