Rosé wine – perfect for summer

Look of the day: Kicking in Paris

I am always asked: “What is your favorite wine?”. And I like to answer the question with another question: “For what occasion?”. With so much variety of wines around the world, I think it is unfair to choose only one and double-sided in it. Nothing against those who have their favorite wines and don’t give them up (lie, I think it is a waste).
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Brazilians have some very interesting prejudices in relation to the world of wine: a male who is a male only drinks full-bodied red wine (I mentioned that here), a woman only drinks sweet and / or light wine, German wine is no good, sparkling wine is only for marriage and New Year and rosé or rosé wine is a mixed crap.
In fact, offering rose wine to customers and friends has never been an easy task. Male or female, the vast majority of people looked at me with that “Okay, you’ll convince me to wear a Hello Kitty T-shirt too, right?”. I once convinced a table of fashionista customers to taste a bottle of rose wine saying only “Gentle! Pink wine is the latest trend in New York! You don’t understand! ” (I didn’t write it wrong … that’s how I said it). And I swear to you that they drank not just one, but three bottles of pink wine from South Africa that we had on the menu and loved it! Conditioned by fad or not, they left super grateful (and drunk) for my nomination.
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Well, you can see that the warmth of our country is no joke and refreshing is necessary! Sparkling wine is already an old acquaintance of Brazilians, especially with the excellent national production. White wine, with each passing day, has conquered more and more space in the adeguinha of Brazilians. But… what about the rosé, guys?
The bottles of rosé wine that arrived in Brazil in the past were of very low quality and, yes, many were a by-product of red wine and the vast majority were sweet. However, it has been for many years that thousands of producers around the world have been producing and selling various types of very high quality rosé wines, with bottles exceeding R $ 100.00.
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Rosé wines are produced from red grapes and most red grapes make excellent rosé wines. We can have rosé from Cabernet Sauvignon, Merlot, Syrah, Agiorgitiko, Baga, Malbec, Touriga Nacional … It depends on the origin. There are two ways to produce a rosy wine: leaving the grape skins (where all the wine pigment comes from) in contact with the must for a short period of time or by the “bleeding” method of the fermentation tank, in which the liquid at the bottom of the tank is removed and, therefore, in little contact with the grape skins. Wines made by the sangria method are generally considered to be an inferior product.
The most traditional are the rosé wines from the Provence region, which are very light on the palate, have a very weak acidity, are very fruity and have a coloring that tends towards salmon. But this characteristic will vary a lot according to the region and the style of the producer. For example, in Argentina it is quite common to find rosé wines (yes, even Argentinian macho men produce rosé wines) with a darker color, looking like a “claret”, a Bordeaux wine that was much weaker and was widely exported to the United Kingdom between the 12th and 15th centuries. There are other rosé wines that have a beautiful pink color!
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Well, little girl comments aside, there is a multitude of rosé wines on the Brazilian market, for all tastes. Wine for macho men, for young women and wines for those who simply appreciate a good wine and period.
The wine I chose to taste was a Sancerre 2011, by Domaine Varinelles, from the Loire region. The Loire, the route of France’s beautiful castles, produces excellent rosé wines. What we tasted was made with the Pinot Noir grape, very light, with the acidity very similar to that of a white wine from Sauvignon Blanc (as far as it goes!), With notes of pitangas and peaches in the aromas and elaborated to be consumed chilled. I highly recommend tasting a bottle of good rosé wine, with a Provencal shrimp dish, somewhere overlooking the sea …
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The cheese we tasted was another of my adventures in the wonderful, and bizarre, world of French cheeses. Is it weird on the shelf? It’s mine! I just love to see the face of the crowd looking at the cheese while thinking about whether to face the stomach ache. Although my tasting partners are fearless, that doesn’t stop them from questioning my choices. “Ixi! It’s moldy, look! ”. Ah, go! Since when does cheese mold in France now mean that you can’t eat? The cheese in question is Banon, a goat cheese from the Rhône Alps, which comes packaged in dry chestnut leaves and tied with raffia fiber, a palm tree. Upon opening, new strangeness. It had a very strange skin, one of those that you think a lot about if you should eat or discard it (it will give the nail fungus, right?). Like all cured goat cheeses, this one also had an acid flavor and a soft interior. The chestnut leaf passed some of its characteristics onto the cheese, but after researching it a bit, I discovered that the cheese we ate was still young and it would have been better to let it ripen a little longer to enjoy it better. I mean, it had to be more moldy. Opera summary: although I was not the big star of the night, I intend to try a Banon again.
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So, going back to the big initial question of “What is my favorite wine?”, Now, I answer: it depends. If it’s summer, there’s a goat cheese soup in the fridge, or a prawn sautéed in garlic with lots of parsley, my friends are at home with me to chat and I’m close to the sea… my favorite wine is undoubtedly one rose wine!

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