Rosé, IGP Vaucluse – 2014 – Ten Refreshing Rosés for Summer – The Wall Street Journal
“Rosé isn’t a complicated wine. Its appeal lies principally in its ability to refresh. A good rosé should be crisp, dry and only mildly aromatic. Think subtle summer fruits like raspberry, melon and peach.
“With rosé, less is almost always more. If there’s too much acidity, the wine can be sharp and have an unappealing aftertaste. If there’s too much fruit or residual sugar, it can smell of bubble gum. It’s also not a great lover of oak. The best rosé is light and ephemeral; it doesn’t need to be softened by wood.
“Most rosés are a blend of Grenache, Syrah and various other grape varieties. A few days after the grapes are crushed, the skins are separated from the juice to keep the wine from taking on too much color. While a lot is written about the best shade for a rosé—“the paler, the better” is a popular refrain—I prefer to reserve judgment until I’ve tasted a wine.
“I recently attended a blind tasting of 36 different rosés from nine different countries, including Australia, Chile, Portugal, South Africa, Spain and, of course, France. We were asked to score each wine out of 20…It seems that, when it comes to dry rosé, the Provençal style is still the benchmark.
“2014 Chêne Bleu Rosé: This Southern Rhône estate, run by Xavier and Nicole Rolet, produces consistently good rosé. The 2014 is salmon-pink with a floral, perfumed nose with bright, summer fruits. The standout character is its light, dry, delicate finish.”
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