In The Pink | The Jewish Week | Food & Wine

In The Pink

In The Pink

Rose, Goose Bay, Goose Bay Blanc de Pinot Noir 2013

Rosés pair well with spring and summer foods.

Facebook icon
Twitter icon
Digg icon
e-mail icon

Eye-catching and moderately priced, rosés offer charming, non-complicated flavors and balanced acidity that enliven the palate.  Combining the refreshing qualities of a white wine with some of the fruit flavors customarily found in red wine, they typically pair well with spring and summer foods.

They are usually made by minimizing the grape skin contact with the juice, since all the pigmentation comes from the skin. Saignee, the French word for “bled,” is another technique whereby some of the lighter juice is poured off to make a rosé, allowing the remaining juice to become more concentrated. Though permitted elsewhere, blending white and red wine to create a rosé is forbidden in France.

Rosé sales have been steadily increasing as consumers become more aware of their versatility. Likewise, in the Jewish world, where there is a preference for red wines over white owing to traditional rabbinic preference for red for Kiddush, folks have begun to realize that “pink” are similar and more palatable than traditional sweet wines. This, in turn, means there are more kosher wine producers making rosé.

France produces some exceptional kosher rosé wines, there are also some really excellent examples to be found elsewhere. Consider the Goose Bay Blanc de Pinot Noir 2013 ($22), a lovely, slightly off-dry rosé that is uncomplicated but not simplistic. It is nicely balanced, with soft acidity; strawberry, raspberry and watermelon notes and some lovely, vibrant aromatics of berries, peach, plum and flowers.

Join The Discussion