Appetites: A guide to warm-weather wine
Warmer weather traditionally means lighter wines.
Lately, rosé, a light wine that's often pink in color, has seen a resurgence.
John Garland, senior editor of Growler Magazine, gave his expertise on rosés based on region and taste, plus a suggested food pairing.
Writes Garland:
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If you know you like the wines from a certain country or region, chances are they also make rosé there, and you'll love it. Beyond that, go to the wine store, throw caution to the wind, and pick up a random rosé. There's so much good rosé out there, and it's all versatile, crowd-pleasing, and refreshing.
Although the rosés from a particular region might run the gamut from light to heavy, or dry to semi-sweet, here's what you can generally expect each region's pink wines to taste like, and some foods to eat with them:
Southern France — Provence, Languedoc, Roussillon
Light, floral, minerals, dusky. Pair with cured meats, olives, and hard cheeses.
Northern France — Anjou, Touraine, Champagne)
Elegant, crisp, and restrained. Pair with grilled chicken, grilled veggies - really, grilled anything.
Spain/Portugal
Bigger, husky, more tannic. Pair with sausages, spice, and seafood (especially prawns).
Germany/Austria
Steely, sharp, direct, even tart. Pair with fish, potatoes, and salads.
California
Rounded, fruity and ripe. Pair with everything at a barbecue or picnic.
For more from Garland, use the audio player above.