RUBY BEGONIAS

Roses offer fresh values for lower prices

As reported in The Naperville Sun, The Beacon News The Courier News and The Herald News – May 15, 2009

By Bill and Karen Garlough To GO

Last month, as this tough economy, we have focused in wines of value. We have more good news. Like Beaujolais wines in the fall, every spring announced the latest version of the young, vibrant pink. The 2008 harvest is now appearing on the shelves of retailers and offer more attractive values.

Wine Details

Rosés are an interesting and not fully aware of wine. Rosé wines are slightly sweet, low in alcohol, and have good acidity. Generally they are made by leaving the grape skins in contact with the juice grapes for only 2 to 3 days, instead of the usual 14 days. They have some grape tannins brief contact with skin and good acidity of white wine, which makes them versatile food friendly wine. Similar to Riesling, Roses can be sweet to bone dry. The term "color is not lying" applies to roses, as the clearest the color, the lighter the style.

The countries that produce quality roses include France, Spain, Portugal, Australia, Italy and the United States. Of these, France is considered the main producer and offers a variety of styles. The region of Anjou, the Loire Valley and the Languedoc region of southern France offer one delicate and dry style. More daring styles can be found in Tavel from the Rhone valley and south of Bergerac in the Bordeaux region. There is an undeniable upward trend in Rose consumption. In the United States, Oregon and California are producing nice Rosés. We all know that the French are passionate about wine and now consume more than the White Rose wine. This should encourage us to explore this wine.

Food Pairings

Rosés are nick-named a summer "backyard" of wine, as it is refreshing in the warm days of summer and are lower in alcohol, making them easy to drink. This is a great party wine, as they may be very attractive (not too sweet and not too heavy).

Goat cheese is commonly couple of roses. I like roses with a pair of mixed milk cheese (sheep, goat and cow milk) to experience more subtle and complex. Cheese milks can also cope with the bold flavors of Fuller-style Rosés.

As mentioned, vary Roses color from light pink over. As a general rule, lighter-colored roses tend to be smoother and better pair of delicate dishes like salads, cheeses and fish. The darker, bolder styles pair well with grilled meats and spicy dishes.

Quick and Easy Appetizer

Pink is a versatile wine that pairs well with seafood and can cope with a bit of spice. Our Spicy garlic sauce with fresh chives is almost a staple, as it can be used as a dip, extension or spicy mayonnaise for seafood.

Spicy garlic sauce with fresh chives

1 1 / 3 cups mayonnaise

1 ½ teaspoon juice fresh lemon

¼ cup fresh chives

2 ea Garlic cloves, minced

1 teaspoon cayenne pepper

½ teaspoon Dijon mustard

Combine all ingredients and chill.

As an appetizer, serve as a dip with a variety of seafood such as shrimp crab cakes. For a simple appetizer of shrimp, cut or cooked shrimp on the grill, add spicy mayonnaise to moisten and serve with tortilla chips.

Wine Bill's Picks (with prices suggested retail)

I've included some moments Sparklers Pink for holidays.

"Still" Roses

Chateau Haut Sarthe, France (full body, good fruit) $ 7.99

Domaine de Saint-Antoine, France (medium body, hair style) $ 8.99

"Flares" Rosé

Segura Viudas Brut, Spain (dry style with attractive fruit aromas and flavors) $ 6.99

Banfi Rosa Regale, Italy U.S. $ 19.99 (sweeter style, great aperitif or dessert wine with chocolate and blue cheese)

Wine of the Month

by Bill Garlough, My Chef Catering

Las Rocas Rosado SRP: $ 9.99

Robert Parker rated this Spanish Rose 90 pts. and describes this medium bodied wine and fragrant with excellent depth, tons of flavor and a vibrant personality. It offers a package of strawberry, cherry and rhubarb notes. This Rose versatile and will pair with a variety Kitchens. Will age and for the next 12 to 18 months. Look for the 2008 harvest, since it is considerably better than 2007.

Products mentioned in the previous article are only suggestions of the authors, Bill and Karen Garlough have no personal or business relationships with the manufacturers of the products proposed and receive no compensation for his words, to be seen as a suggestion, not promotion.

About the Author:

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com

Article Source: ArticlesBase.com – Roses Offer Sweet Values for Low Price

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