![]() Likewise, the acidity was unbalanced and elevated the harshness on the palate and aftertaste.Īt this juncture, a bit of context might be appropriate. The alcohol, at 13 percent, was a bit too high, leading to the wine feeling hot and bringing harshness to the palate. Flavors of strawberry and citrus drove the palate, with balanced minerality. Light pink in color, the wine expressed aromatics of ripe red fruit with strawberries and raspberry, and floral elements of wildflowers and rose petals. ![]() This wine invited all of the grapes to the party - Grenache (30%), Cinsault (20%), Mourvèdre (20%), Tibouren (10%), Rolle (10%), Syrah (5%), and even the lowly obtruder, Cabernet Sauvignon (5%), found shelter amongst the locals. 2016 Kirkland Côtes de Provence Rosé, Provence, France ($9). Thirsty yet? Let’s traverse the Costco aisles in search of an excellent value rosé (or two). Engineered for the Mediterranean, it is perfect for refreshing summer sipping. With time and practice, Provençal rosé has evolved into a delightful style full of ripe red fruit aromas, good weight, crisp acidity, and sufficient dryness to counterbalance the garlic and olive oil characteristic of the region’s cuisine. The quality spectrum is large even reputable producers can struggle with execution. Second, the complexity of rosé, with its grape selection, color variations and different regional styles, make it one of the more difficult wines to perfect. For more predictability, look to specific subregions, such as the AOCs of Saint-Victoire, Fréjus, La Londe and Pierrefeu. It took trial and error to eventually carve out the subregions ideally suited for excellent and consistent quality wines. Expanding from seaside vineyards to rolling hills and inland valleys, there is extraordinary diversity in soils and geography. First, the region is large and can be unpredictable. ![]() A few factors led to this undesirable imbalance. Until only recently, much of the rosé produced in the area was bereft of flavor and overbearing on the palate. Wine quality did not always correlate with the region’s allure. The region benefits from a warm Mediterranean climate that combines plenty of sunshine, cooling Mistral winds, and the sea’s tempering maritime influence. The Romans surmised that copious wine was an excellent excuse for a hostile takeover. By the time the Romans occupied the region in 67 AD, winemaking was a vast industry spread across the Provençal coastline, utilizing well-established infrastructure and trade routes to expand its sphere of influence. Greek civilization and commerce spread that early viticultural and vinicultural acumen. At the time King Nebuchadnezzar II was building his famed Hanging Gardens of Babylon (one of the Seven Wonders of the Ancient World) in 600 B.C.E., nearby Phoenician merchants and Greek sailors with vinous ambitions set up shop in Provence and began to cultivate the vine. Winemaking practices in this region have ancient origins. A utopia where even the French are friendly (gasp). The scenery is gorgeous, the weather perfect, and the food and wine exquisite. Today, rosé is a thriving enterprise, with the salmon-pink bottles packing supermarket aisles in France and abroad. Cabernet Sauvignon occasionally weasels its way into a bottle, but it is still largely viewed as an unwelcomed interloper. Wonderful Mediterranean preparations of fresh vegetables, seafood, and bouillabaisse are paired beautifully with rosé, the dominant Provençal wine blended mostly from traditional Rhône varietals, such as Grenache, Syrah, Cinsault, and Mourvèdre, and local varietal Tibouren. The Provence appellation d'origine contrôlée (AOC), located on France’s southeastern coast near Monaco, exudes southern French lifestyle and cuisine. Unfortunately, we must take the metaphorical meandering through southern France. Literally, if possible metaphorically, if necessary. When discussing rosé, one must naturally begin in Provence. I hope you find them useful.įinally, personal preferences vary significantly. I endeavor to proffer fair and honest observations coupled with practical insights. While criticism may potentially be offensive to some, and thus reason to avoid, genuine dialogue is more constructive than feigned plaudit. ![]() Unfortunately, most wine reviews are cautious to critique, yet quick to praise. The purpose of a wine review should be to assist the reader in selecting a bottle that will (hopefully) provide an enjoyable experience. Before we commence, a few brief comments.
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