Wine Lesson 186
Sun Herald
Sunday November 16, 2008
Roses come in different shades
Sales of roses are booming, both in the still and sparkling categories. But only a decade ago, Australian roses (with a few exceptions, such as Charles Melton's drop from the Barossa Valley) were unexciting and often made as an afterthought from surplus grapes. Now there's a dazzling array of styles, from dry to sweet, and from the palest hues to dark fuchsia in colour. The past two years have seen an increase in the range of grapes used to make rose. It's no longer just cabernet, pinot or grenache, but more lateral varieties such as sangiovese, nebbiolo and tempranillo. The dry to medium-dry wines make great aperitifs and go well with spicy Asian dishes, picnic fare and barbecued foods. The sweeter styles match desserts such as summer berries. Sally GudgeonBrown Brothers Moscato Rosa, $16Pink moscato is the "in" drink this summer. This is a sweet, lightly spritzy style that smells grapey and floral. It's fresh and fruity on the palate. Serve it with a slice of lime over brunch.Gabbiano Rose 2007, $19This dry Tuscan rose is made from sangiovese. Aromas of cherries and spice lead onto a light, refreshing palate with subtle fruit flavours and savoury notes. Try it with chargrilled eggplant. La Linea Tempranillo Rose 2008, $20The Spanish drink lots of rose made from tempranillo over the summer months, and it's great to have an Australian version from the Adelaide Hills. Bright fruit notes lead onto a savoury palate. Match it with chilli prawns.All wine prices are approximate
© 2008 Sun Herald
