Category Archives: Rose wine

Best Vintage Ever

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Dunleavy 18 1 (2)With reports that the 2018 wine grape harvest in England and Wales was the best on record, I was really looking forward to the launch of the new vintage from one of my favourite local vineyards – Dunleavy, based at Wrington, just a few minutes’ drive south of Bristol.  And I was not disappointed. One sniff of Ingrid Bates’ Pinot Noir Rosé (£12.95 direct from the vineyard – www.dunleavyvineyards.co.uk – or from local wine merchant Grape and Grind) revealed a glass full of delightful spring blossom fragrances, followed on the palate with lovely raspberry fruit and a hint of smokiness. This is a proper rosé, almost dry, ideal for drinking, well chilled, on its own but with enough body to pair nicely with, perhaps, a fresh tuna steak in a Niçoise salad. In my mind, a deserving winner of a Silver Medal at the Independent English Wine Awards.

Although only the rosé was on show at the launch, appropriately held once again at Bellita Wine Bar, who pride themselves in a winelist comprising all female winemakers, Dunleavy are also now producing a sparkling wine from their own Seyval Blanc grapes. Only 500 bottles of the initial vintage were produced and, not surprisingly, sold out quickly before I was able to get my hands on a bottle. But I look forward to tasting and reporting on this new development later in the year.

As I have said before, English (and Welsh) wine has improved enormously in the last 30 years and there are now almost 500 vineyards operating commercially.  Many will be opening their doors or participating in special events during English Wine Week, the now regular annual celebration of our home-grown product, which begins on Saturday 25 May.  Do check the English Wine Week site for details.

And finally, let me repeat an important clarification: English and Welsh wines are often incorrectly referred to as ‘British wine’. British wine is produced from imported grape juice or concentrate and is not recommended; English (or Welsh, if appropriate) Wine is a quality product made from freshly picked grapes and reflects the place where those grapes are grown.

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The 1st Rosé of Summer

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It’s only taken a few warm days over the recent holiday weekend and my wife and I immediately took to drinking rosé. OK, it wasn’t just the weather (although that helped), but the Michelin-starred pub where we were staying had one of Domaine Maby’s delicious Tavel rosés on their list.

TavelI’ve bought that producer’s wines – red, white and rosé – many times before and know them all to be good. The current Wine Society list has their rosé for £11.50; sadly, at dinner, we had to pay more than 3 times that amount. Justified? I don’t think so but it’s typical of restaurants nowadays and if customers – including me – are willing to pay that excessive mark-up without protest, then can we really blame business owners for pricing wines at that level?

So, although the cost may have left a sour taste in the mouth, the wine certainly did not. Tavel is, without doubt, the outstanding village in France’s southern Rhône region for rosé wines and Maby’s example is a crisp but full-bodied (14% alcohol) blend of local varieties including Grenache, Syrah and Mourvedre. The grapes are selected from 3 different vineyards, each giving their own character to the wine and from vines averaging almost 50 years old. The wine itself is bone dry but with lovely flavours of strawberries and redcurrants and a persistent, fruity finish. Although it’s a wine I would happily drink on its own, it really shows best with food and was a perfect match with both my wife’s risotto of young spring vegetables and my roast breast of guinea fowl.

While a warm spring or summer day is undoubtedly the obvious time for rosés, wines as good as this are worth opening at any time and for any occasion.

Wine with Asparagus?

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Asparagus is often thought to be a difficult food to pair with wine, but it doesn’t need to be – especially if you look out for the more delicate English variety that is in its (sadly very brief) season at the moment.  Certainly, you need to choose your wine with some care but many crisp, dry whites work quite well: Loire Sauvignon Blanc, Alsace Pinot Gris and Austrian Grüner Veltliner all spring to mind – or, how about an English wine, perhaps a Bacchus, to go with English asparagus?  On the other hand, I’ve yet to find a red that will pair happily – not even a Beaujolais or Valpolicella, two reds that often work where you’d normally consider a white.

But my wife, Hilary, was thinking along a different track; looking at the meal we were cooking – a typical warm summer evening ‘special’ of Salmon Steaks with a herb crust and creamy mushroom sauce, Jersey Royal potatoes and the previously mentioned asparagus – she lifted a rosé off the wine rack: Château Sainte Anne from Bandol in the Provence region of the south of France (Vine Trail, £20).

Bandol rose

Bandol is best known for robust, long-lived reds made from a mix of grapes, typically Mourvedre with Grenache and Cinsault in support.  This rosé uses the same combination but the shorter skin contact needed for a rosé produced a fresher, lighter wine, ideally suited to this time of year, yet still sharing the herby, spicy flavours of the red.  My wife was right – it paired perfectly with the meal (including the asparagus), as well as making delicious drinking on its own later in the evening.

So, next time you’re faced with a supposedly ‘difficult’ ingredient, do experiment.  You may find a surprisingly good match where you least expect to.

A Portuguese Rosé

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Congratulations if you looked at the title and still decided to read the blog!  Particularly if, like me, you were old enough to drink wine in the 1970s.  Because, in those far off days, the words ‘Portuguese’ and ‘Rosé’ meant just one thing: the most popular wine of the era, Mateus Rosé, sold in that familiar, dumpy shaped bottle that, when empty, made a perfect base for a table lamp.  At its peak, in 1978, it accounted for over 40% of Portugal’s wine exports and sold a cool 42 million bottles in just one year.  That’s a lot of table lamps!

Mateus Rosé is still around (and this year celebrates 75 years since it was first produced) but, as readers of this blog will, no doubt, know, it isn’t the only Portuguese rosé on the market.

With summer in mind, I picked up a bottle of Ciconia Rosé from Corks of Cotham recently (£8.99). 

Portuguese roseA blend of 3 grape varieties: touriga nacional, one of the main components in port and many high quality Portuguese reds, syrah (shiraz) and aragonez, one of the Portuguese names for Spain’s best red grape, Tempranillo.  These three together made a wine about as different from my memories of Mateus as it is possible to be: slightly off-dry and really refreshing with attractive strawberry fruit and a clean juicy finish.  Great for drinking on its own or, perhaps, even better, with fish in a tomato based sauce (Cod Portuguaise) or a bouillabaisse.

I’m happy to drink rosé at any time of year, although I think it works best with lighter, summery foods.  But the wine must be dry – or off-dry at most; for me, the sweeter rosés such as Mateus and some of the commercial White Zinfandels that are widely available are just too sweet for a main course yet not sweet enough for a pudding. 

But they sell, so someone loves them – just leave me with the Ciconia, the other Portuguese rosé.