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Happy Hour: Sage Sangria

partysugar — Fri, 30 Oct 2009 16:00:50 -0700

Just because Summer is long gone but that doesn't mean you have to stop enjoying sangria. Depending on the ingredients you employ, the wine-based punch can be sipped all year round. Instead of using a warm-weather fruit like peaches, this sangria is infused with Fall's most woody herb, sage. The recipe is simple, but the resulting drink is complex and earthy, perfect for sipping in front of a roaring fire. Honey adds a subtle sweetness and the sage makes this concoction an ideal pairing for any Autumnal dinner. Want the easy recipe? Keep reading.

Happy Hour: Codorníu Sparkling Pinot Noir Rosé

partysugar — Wed, 14 Oct 2009 16:15:23 -0700

My favorite dance scene from the 1963 Ann Margret musical Bye Bye Birdie is entitled "Lot of Livin to Do." In it, she sings of "drinking Champagne as if it were water." But, not just any Champagne - pink Champagne. When I was little, I too, dreamed of drinking pink Champagne as if it were water. Well as luck would have it, sometimes I do!

My current favorite "pink Champagne" is actually a sparkling Cava Pinot Noir Rosé from Spain. It's refreshingly dry with light airy bubbles. It's an elegant, yet playful wine that is both crisp and fruity. The aroma is reminiscent of berries and it has a light body that coats the tongue.

What I love most about this sparking Rosé is its easy drinkability. I've enjoyed it with everything from cheesy rich appetizers to roast chicken to a light green salad. The affordable $15 price is the icing on the cake. Do you sip sparkling Rosé?

Ray Isle on Rosé

partysugar — Wed, 24 Jun 2009 16:15:18 -0700

Each month when Food & Wine magazine arrives at my desk, I look forward to reading Ray Isle's latest article. As the deputy wine editor for the glossy, Isle writes interesting wine-related stories, recommends affordable pours, and pairs each of the recipes with an excellent variety. In short, he's incredibly knowledge in the world of wine. What I like best about Ray is his kind approachability: he doesn't have an ounce of wine snob in him. I was lucky enough to sit down with Ray on a warm afternoon at the Classic in Aspen and chat about one of the wine industry's hottest trends: Rosé.

To find out what Ray had to say about the pink wines you should be drinking, read more.

Before we could get started, Ray explained that there are two ways to make Rose. The traditional French method, known as saignée, employs red grapes. The juice soaks in the skins, but before the liquid turns into red wine, it is bled off. This pink juice is turned into Rosé. The second technique makes Rosé by simply mixing already-made red and white wines.

PartySugar: What happened to Rosé? How come it has such a bad rap?
Ray Isle: White zinfandel killed the image of dry Rosés. People didn't like the overly sweet white zin and any pink wine got lumped in with it.

PS: And why are we seeing a renaissance of Rosé now?
RI: Wine education is changing the way people drink wine. More and more people are becoming educated on wine. Before they didn't know that there was a category of really good dry Rosé, but now they do.

PS: Let's talk about the recent debate on Rosé production in Europe. Where do you stand?
RI: While it's typically cheaper for a wine maker to blend them, the quality of wine is inferior. They just don't taste as good as the wines made in the saignée method. I think the classical producers were right to stand up for their tradition.

PS: When shopping for Rosé what should one look for?
RI: First, don't spend more than $20. There are plenty of really great affordable Rosés out there. Look to a classic region like the South of France. The bottles don't have to say how the Rosé is made, so to ensure you get one made with the saignée method, it's best to look to a well-known region. For fruitier and richer Rosés select one from Spain or California. Etude's Pinot Noir Rosé is a great bottle and so is the Clos du Bois Rosé.

PS: Can one pair Rosé with food?
RI: Rosé is quite possibly the most food friendly variety of wine. Because it takes characteristics from both red (the fruit) and white (the acidity and lighter body) varieties, it's very easy to pair with food. Rosés cross both boundaries and can pair with anything from sushi to roast chicken. Remember Rosés are a great outdoor picnic or party wine. Serve it cool, like you would a white wine.

Europe Drops Plans to Permit Blended Rosé Wine

YumSugar — Wed, 10 Jun 2009 15:00:48 -0700

After months of debate over legislation that would allow European Rosé wine to be made from the mixing of red and white wines, the European Union commission has dropped its plans to vote this month on the proposed change.

Rosé is traditionally produced by leaving the skins of red wine grapes in along with the grape juice for several hours to create a rose color. The proposal, however, would have allowed European winemakers to blend red and white wine and label it Rosé - a technique used by certain producers outside of Europe. In May, the measure's opponents, which included France, Italy, Greece, and numerous European wine producers, led the fight for a veto on the legislation.

In response to the heated objections, the commission rescinded its plans to vote on allowing blended Rosés. "It's become clear over recent weeks that a majority in our wine sector believe that ending the ban on blending could undermine the image of traditional Rosé," said European agricultural commissioner Mariann Fischer Boel. I'm pleasantly surprised to hear that the commission chose to preserve the time-honored tradition of rosé winemaking over commercial growth. Would you have cared if European Rosés were a mix of red and white wines?

Source

The War of the Rosés Continues

YumSugar — Thu, 28 May 2009 14:00:19 -0700

The battle between Europe's rosé wine producers and the European Union remains far from over. To oppose the EU's vote next month to allow rosé wine to be made by mixing red and white wines, rosé producers from France led the fight for a veto, in conjunction with other producers from neighboring countries.

France, which reported a 10 percent drop in wine sales this year, has joined forces with winemakers from Italy and Spain to oppose the legislation, to be voted on June 19. The trio represents the world's top three winemaking countries. "If the proposal goes forward, it will be the death of the sector," said Xavier de Volontat, president of France's General Association of Wine Production.

Rosé makers have the backing of French, Italian, and Greek governments, but to stand any chance of successfully blocking the vote, would also require the support of German and Spanish governments. Otherwise, the EU has proposed a compromise wherein old-method rosés would be labeled "traditional rosé." Since I'm against this legislation, it's my hope that other European countries come around. Where do you stand on this issue?

Source

Happy Hour: Angove Nine Vines Rosé

partysugar — Wed, 13 May 2009 16:15:40 -0700

Recently I've been drinking a lot of Rosé. It's the perfect pour for when the weather is neither too hot nor too cold. My favorite bottle comes from a Southern Australia vineyard called Anglove. Their Nine Vines Rosé is 70 percent Grenache and 30 percent Shiraz. It has a deep pink hue and somewhat musty clarity. The aroma is fruity and faintly floral. Hints of raspberry and cherry mingle with the spicy flavor of classic Australian Shiraz.

After the first sip, I realized this Rosé is addictive and delightfully easy to drink. Crisp, refreshing, and full-bodied, it's hard to believe a bottle retails for just $12. I enjoyed Nine Vines with a manchego pizza, but it would pair nicely with grilled fish, roasted poultry, or a hearty salad.

Do you sip Rosé? What's your current fav?

In Europe, It's War of the Rosés

YumSugar — Tue, 31 Mar 2009 10:15:42 -0700

Everything is not coming up roses for French producers of rosé wine. Winemakers have been up in arms over proposed EU Commission legislation that would allow rosé wine to be made from the mixing of red and white wines.

Rosé is traditionally produced by leaving the skins of red-wine grapes in along with the white juice for several hours, a method that tints the wine to a blush color. The European Commission, however, believes that relaxing its rosé guidelines will allow France, Italy, and Spain to increase exports to burgeoning markets like China. To producers of classic blush wine, allowing red wine mixed with white wine to be called rosé could be considered heresy.

Classic rosé makers have won the right to carry a special designation indicating their wines are made by "traditional" methods but see the concession as insufficient. Said Anjou wine growers association president Olivier Lecomte:

We have worked very hard to improve the quality of our wines and to prove that a genuine rosé is not just a mongrel or hybrid, but a different and excellent wine in its own right. In recent years, our sales have been rising rapidly. It is not surprising that others want to jump on the bandwagon. Now, abruptly, we are told that rosé wine can be concocted any old way, to an industrial formula, a money-driven formula.

Judgment day comes on April 27, when the commission will vote on the proposed legislation. In my opinion, the new law chooses commercial interests over deeply rooted, venerable quality standards. How do you feel about this debate: should mixed wine be allowed to be called rosé?

Come Party With Me: My Half Birthday - Drinks

partysugar — Thu, 05 Mar 2009 12:50:18 -0800

Months ago, I ripped this recipe for rose sangria out of Food and Wine magazine. The recipe has haunted me - I've tried to make it several times, but on each occasion, I've run into problems. The first shot I didn't realize the syrup needed a night to macerate. The second try I thought I had Port in my wine rack, but didn't. The third attempt I could no longer find fresh cranberries at the local market. However, I've decided I WILL make it for my half birthday picnic. There is plenty of time between now and then for me to make sure I have all of the necessary ingredients. A batch can be whipped up in advance and kept chilled in a cooler on the ride out to the Hog Island Oyster Company farm.

Besides the sangria, I'll pack beer, water, and champagne. To look at the recipe, read more.

Rosé Sangria With Cranberries and Apples
From Food and Wine

Ingredients

1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries
2 Granny Smith apples, diced
One 750-milliliter bottle Spanish rosé
1/3 cup ruby port
1/3 cup Cointreau
1/3 cup cranberry juice
Ice cubes, for serving

Directions

In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves, and star anise. Simmer the syrup over moderately low heat for 15 minutes.
Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
Strain the fruit, reserving the spiced syrup.
In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit, and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

Serves 12.

Make Ahead: the sangria can be refrigerated for up to 6 hours.

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Come Party With Me: Valentine's Dinner For Two - Drinks

partysugar — Thu, 12 Feb 2009 12:30:05 -0800

On Valentine's Day start your romantic evening with a fizzy, festive cocktail. This drink, appropriately titled "Cupid's Arrow," is made with easy-to-find ingredients like pomegranate juice, orange liquor, and sparkling rose.

If your man won't drink anything too girlie, mix the vibrantly red drink for you and serve him a vodka tonic. With dinner sip a light-bodied red like a Pinot Noir or Italian Sangiovese. Pair the chocolate-strawberry cakes with a lush Port or effervescent dessert wine.

For the cocktail recipes, read more.

Cupid’s Arrow
From Grand Marnier

Ingredients

1 Part pomegranate juice
2 Parts orange liquor (recommended: Grand Marnier)
2 Parts sparkling rosé (recommended: Chandon Rosé)
½ Part fresh-squeezed lemon juice

Directions

Shake pomegranate juice, Grand Marnier and lemon in a cocktail filled with ice.
Strain into a champagne flute.
Top with Chandon Rosé and enjoy!

Drink amounts will vary.

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Vodka Tonic
2 oz vodka
Tonic water
Pour vodka into a highball glass with ice cubes.
Fill with tonic water.
Stir, and serve.
Garnish with a lemon or lime.
For an bonus twist add a few sprigs of mint, or a splash of lime juice.

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http://www.yumsugar.com/2801549

Happy Hour: Arroyo Robles 2006 Syrah Rosé

partysugar — Wed, 19 Mar 2008 15:29:51 -0700

Over the weekend I had the lovely opportunity to taste many of California's Rhone-style wines at the Rhone Rangers wine tasting. I'm not too familar with the Paso Robles wine-making region, so it was exciting to taste what they had to offer. While I enjoyed sipping both the Syrah or Grenache, I found that the Rosés better complemented the sunny Spring day.

One that stood out was the Arroyo Robles 2006 Syrah Rosé. Normally I don't love Rosé, but this wine was smooth and uncomplicated. It has a lovely, rosy pink color with a fresh fruity aroma and it tasted like Summer in a glass. At $21 a bottle, it is affordable enough to purchase now and enjoy when the weather actually warms up.