In 2017, Beckett he praised the savoury notes and complexity of the barrel fermented, 2013-vintage rosé from Bordeaux’s Château Brown, made from Cabernet Sauvignon and Merlot, and recommended serving it with a rack of lamb. Rosés with greater complexity can also pair well with meatier dishes at the dinner table.Īs previously suggested by Decanter contributor Michael Edwards, how about duck or venison served pink with a vintage rosé Champagne? Loire wine expert Jim Budd noted the spicy texture of this Domaine de Reuilly ‘vin gris’ – a form of very pale rosé – made from Pinot Gris, for instance, while Pedro Ballesteros Torres found a ‘peppery expression’ on this Marques de Murrieta Primer rosé. Some rosé wines can bring a bit of spice to the fore, too this may depend upon the grape variety used or the amount of time spent in oak. ‘Rosés from the New World tend to be riper and sweeter than their European counterparts and this is not necessarily an off-putting quality when they are paired with spicy food,’ she said. However, fuller-bodied rosé wines, perhaps with riper fruit and more structure, are more likely to stand up to barbecued meats or foods with a bit of spice, said Beckett, who is the author of. The balance of floral aromas, freshness and acidity worked well alongside the dish, he said.
#Rose wine provence full#
Rhône 2021 score table: top white wines.March releases on the Place de Bordeaux 2023.
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