May 26 2006
Folkseverywhere will be firing up the barbecue this weekend for the first of theholy trinity of summer holidays.
TheZin’s can take care of the steaks and bbq, the Sav. Blanc can handle thegrilled vegetables and fish and a nice Rośe can really bridge the two.
Evenwith White Zinfandel sales dwindling, Rośe sales are picking up with somevigor.
Anda Rośe by any other name really, to borrow from Shakespeare, is a White Zin,but with two different target markets.
WhenRośe is featured in Food & Wine magazine and Martha Stewart Living as theyboth are this month, you know that the demographic is probably skewing a littlebit closer to your preferred wine consumers then the average White Zin which isconsumed by more casual drinkers.
JaimeGoode, from his site Wine Anorak, had this nugget on Rośe, the rest of thearticle can be found here.
Just a note on how rosé wines are made. Red grapesare crushed and only brief contact is allowed between the skins (which containthe coloured pigments and tannins) and the juice (which comes from thecolourless flesh of the grape). [I should add here, that there are some rarered grapes which have pigmented flesh, called teinturier varieties, butthis is the exception. These cannot by definition be used to make rose.] It isthe degree of the contact between the skins and the juice that determines thefinal colour of the wine. Thus rosé wines lack both the deep colour and thetannic structure of red wines made from the same grape varieties, and in thissense are more like white wines, and are best served very cold. It is also rareto find rose wines subjected to oak treatment.
The other aspect of wine consumption that isgrowing rapidly, especially amongst younger drinkers, is Sangria.
I attribute this to the re-awakening of awareness to the Spanish wine industry. And, RealSangria, is
packaged with a “never went out of style” retro labeling. Spain, of course, is credited with creatingsangria—specifically the Andalucia region, where it is kind of the officialdrink of the region, the southernmost part of Spain.
Sangria, in general, is a wine-ish, citrusy spritzer;it’s a refreshing and sluggable drink that my wife can put away by the halfgallon.
Here at the Good Grape household, we’re not big onthe wine/food blogging aspect, leaving that to folks that really are morecommitted and better cooks than my bride or me. But, because she does do a really nice sangria, I’m including therecipe here.
And, her preferred version is with a WhiteZinfandel. Ahem. If you, mr./mrs wine consumer prefer to usea White Zinfandel because it’s at least $6 cheaper, I promise not to tell.
Basic Red Sangria
1 orange
1 apple
1 lemon
1 cinnamon stick or a dash of ground cinnamon
1 C sugar
1 C brandy
1.5 liters of the cheapest Cab you can find.
Wash and slice fruit. Put it into a big pitcher with the sugar and
These white and pink variations are basically the same as the red.It’s
White sangria is the same recipe (sans brandy) as red, but youshould use a
My absolute favorite way to make sangria is to use white zin withoranges,
Enjoy the weekend. Drinksome wine. Grill some food. Hang out with friends and family and hold ontight. Summer blows by quickly andfootball season and harvest will be here as quick as you can recall how closeValentine’s day seems.
Salud!
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