by Claudia Tyagi, MS

Claudia Tyagi MS

One other important consideration: it really should be young. Any still Rosé more than two years past its vintage is not going to have the charm of freshness so essential to this wine’s appeal. I admit to often serving Rosés in my red wine glasses because it is easier to drink in gulp-able portions while giving plenty of room to enjoy lively, fresh aromas.

Don’t be afraid to give these wines a hard chill, either; usually 45-50 degrees F will do. If you find that too cool, just swirl it around your big glass and cup the bowl in your hands to bring it up a few degrees.

It doesn’t seem a huge coincidence that chunky, rustic country patés and rillettes are commonly found in the cuisine of France’s Loire Valley, where wonderful Rosés abound. Our 2008 Tabor Hill Cabernet Franc Rosé would be terrific with this style of food. I’m very fond of this wine with most kinds of charcuterie, sausages, pork terrines, cold cuts, confit and the ilk. When Thanksgiving rolls around and I’m invited to dine with friends and family, this is often the bottle (or two) that I’ll bring along, because it’s fabulous with baked ham or roast turkey and all the widely flavored trimmings! Even a holiday guest list of folks with a diverse range of palate preferences seem to unite behind the peachy pink apricot infused charms of this dry wine.

Seafood is a natural companion to an elegant Rosé made with a touch of restraint, delicacy and high acidity. Crispy breaded, deep fried smelt come to mind. Steamed or poached fish and shellfish of any sort (I’m thinking scallops) prepared in court-bouillon or simple chicken based broth would cozy up nicely to the 2008 Forty-Five North Pinot Noir Rosé. If you’re feeling ambitious, a Bouillabaisse or Cioppino made with a gentle hand on the spices would also be divine. Just be sure to have some crusty French baguettes or crunchy sourdough loaves around to sop up any left over juices.

I’ve found that a fuller, more powerful style Rosé is the vegetarian’s dream wine. All kinds of veggies seem to work well with this type of Rosé. For example, an easy summer supper can be had by grabbing a handful of veggies like onions, zucchini, eggplant, tomato, colored bell peppers, cutting them into halves and brushing them with extra virgin olive oil and garlic. Sprinkle with sea salt and coarsely ground black pepper and throw those babies on a hot charcoal grill. Turn them often enough to keep them from becoming overly charred, until they are tender. You can also add ears of corn and grill-bake some potatoes and portabella mushroom caps.

The wine to precede and accompany this feast is 2008 Two Lads Cabernet Franc Rosé, with its generous flavors and rich, silky texture. It's also wonderful to enjoy this wine on a cool evening with a hearty bowl of lentil soup, a chunk of Manchego cheese and a chewy multigrain roll. Of course, my non-veggie friends can add some sausage to the soup and throw some ribs on the grill and everyone will be happy.

Just be sure to keep the glasses full and pink!

Master Sommelier Claudia Tyagi, a member of MichWine's tasting panel, was formerly sommelier at The Whitney in Detroit and Rio Hotel in Las Vegas. Nowadays, she consults on restaurant wine lists, teaches classes and frequently speaks at wine and food events. Find her on LinkedIn or Twitter.

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