que syrah, shiraz!

You've heard me talk about Syrah here and there over the months. This is because I'm a huge fan of Rhone Valley (French) wines, both Northern and Southern alike (though for different reasons). Syrah is a grape you'll often find blended along side it's happy varietal partners Grenache and Mouvedre in the Southern Rhone in particular. I love these wines. They have boisterous fruit, a hint of spice and a rustic edge. Syrah got it's known kick off in slightly cooler parts of the Northern Rhone. What do I mean by "known"? Well, the grape's precise geographic origins aren't fully known with speculation the Greeks or the Romans had something to do with it. Nevertheless, in the village of L'Hermitage, named after the chapel that sits at the top of the town's primary hill, Syrah has its claim to fame. (The nearby Cotie Rotie is also well-known for it's Syrah.) The Northern Rhone boasts a cooler climate than its Southern counterpart because the Mistral winds bring cooler temps down from the Massif Central. Getting too technical on you? No worries... suffice to say it's consistently cooler up North with few microclimates to permit variation vineyard to vineyard. That means there's less opportunity for many different red grape varietals to thrive. In the North, Syrah can work its mojo. In the South, Syrah is one of 20 other major grape varietals that flourish - hence all the blending down in those parts (it's so fun!). Meanwhile, the French have done the only thing that could be done: mandate Syrah is the only red grape varietal permitted in the Northern Rhone's AOC wines.

Syrah is a "big" red grape. It is very dark in color, full bodied, fleshy and full of tannin. I always associate black pepper spice with these wines and look forward to picking out the myriad of potential aromas on the nose of each different Syrah wine. Sometimes it's all violets, sometimes a bit of cocoa, and other times its all big, blackberry fruit. At the end of the day, they promise to be supple, sexy, smooth wines.

I often get the question "So, what about Shiraz?". Syrah and Shiraz are the same grape, genetically. The minor name variation is just an Old World v. New World phenomenon. The flavor profile of Syrah vs. Shiraz wines certainly vary though. This is based on the winemaking style and climate of the wine's origin. For example, Syrah from the Northern Rhone (and generally, other Old World areas) tend to offer a little less fruit, a little more smoke and a bit more subtlety in the many flavors that coalesce in the glass. Typical of New World winemaking practices, Shiraz wines from Australia or California tend to put their fruit foot first, their pepper foot second and otherwise tend to be higher in alcohol (due to the warmer climates from which they hail).

Neither Shiraz nor Syrah is better than the other; it just is what it is. The trick is to taste a few offerings of each. This way you'll find your personal preference between the two styles. And before you taste, it's a good idea to decant. Younger wines will lap up the oxygen on offer and provide a more integrated, 'evolved' flavor profile, if you will. Older wines relish the chance to throw their sediment (into the decanter, rather than into your glass).

Which syrah/shiraz style do you prefer?

Wine Blogging Wednesday: 2004 Tobin James Dusi Vineyard Zin

Big, red, New World wines (California and Australia) were my first real introduction to the wine world. My Phoenix upbringing/roots made those wines easily accessible in the local market; meanwhile, my older brother and sister-in-law had gotten a jump start on traveling to the CA wine country in search of the best wines on offer. I can't remember exactly which year it was they came across Tobin James Cellars. But I know it was early in their wine making history (mid/late 90s). Tobin James became not only a staple those first years I returned from college for Christmas vacation but also during the summers, when my brother would bring a case to our little vacation spot in Rhode Island. These wines were always a particular treat. On a more daily basis I admittedly spent my pennies on Yellow Tail and Buckley's (a topic for another day, perhaps...). So for this Wine Blogging Wednesday where Lenndevours encouraged us to celebrate WBW's 4th Birthday by returning to our roots, of course Tobin is a natural choice for me. Even though Tobin is a rare find in these parts - especially when it comes to the really good stuff - I happen to have a secret stash in my cellar. The challenge this WBW was not which producer to return to, but rather which wine (read: varietal) to select. I decided to go with the '04 Dusi Vineyard Zinfandel, since Paso Robles is largely Zin Country and I've found Tobin's Dusi Vineyard selection to be consistent vintage after vintage.

I could look at a line up of Tobin red wines and be in heaven. This one was an inky, deep, violet color as it flowed out of the bottle and into my glass. Made from 80-year-old vines such concentration comes as no surprise, nor the fact that it offered bright, juicy fruit, just shy of the fruit bomb jammy explosion I often associate with this part of the world. The wine had just a touch of smoke too, with some earthiness and typical black pepper notes, which sang a soft tune on the finish. I'm not sure how much oak this wine sees, but it doesn't feel heavy-handed; rather the oak imparts a smooth, lush, sexy mouthfeel that sucks you in for another taste. It is well-balanced, with the acidity and tannins commingling happily with the fruit's fleshy, fullness. If you've got a bottle, I encourage you to decant it. I didn't this time because I wasn't sure I would finish the bottle - and actually wanted to taste it again after a day or so. But I definitely got a little extra "protein" on Day 2 as I polished it off.... A final note of applause: this wine doesn't bring the exceptional heat you might expect for a wine coming in at 15.6% alcohol; the layers of flavor are what you remember.

As much as perhaps 90% of my wine expenditures support Old World producers these days, each time I pop open a bottle of Tobin James I'm uniquely satisfied. Granted I'm likely a bit biased because this wine is from my roots. But I'm ok with that. Satisfaction is as satisfaction does.

What wine helps define your wine-drinking "roots"? Have you ever enjoyed a Tobin James selection?

Cataratto ~ a unique find

Though it's raining and 63 degrees here today in Boston, it's still summer. That means our wine reps are bringing out all the clever white wines they can find to further enhance the shop's boutique selection of wines - before it gets more permanently chilly and whites lose some of their selling power. Yesterday I had the opportunity to try Cataratto, an interesting native grape varietal from Sicily, Italy, TWICE. It used to be (and perhaps still is ~ reports vary) the second most planted grape varietal in Italy. Still never heard of it? It also is/was more often used as a blending grape in wines like Marsala, you know the wine you've probably at least had once as part of the veal/chicken dish you ordered at your local Italian joint. (We'll save the longer story on why Marsala has been relegated to cooking status for another wine Wednesday post. Back to the specific wines then...)

The first offering of the day was the La Piazza Catarratto (100% Catarratto), a wine that sees no oak but does undergo some malolactic fermentation. Why do these details matter? When you're tasting a new (to you) varietal for the first time it is always interesting to find out how it was made to understand how 'authentic', if you will, the flavor profile is. Since this 100% offering is fermented in stainless steel tanks, the fruit's flavors unto themselves are better preserved. No oak nuances would be present in the wine. The malolactic fermentation process however can impart a creamier mouthfeel/texture, which may distract from a full appreciation of Catarratto in its birthday suit. Either way, I must admit I was pleasantly tickled by this wine (and it's low price). It offered notes of apricots and honey and then also delivered some citrus and light cream (the latter profile likely the result of the malolactic fermentation it underwent). It wasn't hugely layered with flavor, but for an everyday Italian white wine, this wasn't bad at all. A solid first impression was had.

Later in the day another rep strangely/ironically came by with a Catarratto/Grillo blend, made by Ajello and under the name Majus. Very cool once again. Grillo is also a native grape to Sicily (translates to cricket) often blended into Marsala. But it is becoming more and more known in the US as one of the best whites from the region on offer. It typically brings flowers and citrus to the table, with some tropical fruits and spice, too. It's a great match for fish dishes (think Mediterranean culture of the island). The blend of the two grapes was quite a delicious result! It had some umph to it, too. (I'll have to keep my eye out for another 'straight up' Catarratto sans malolactic fermentation, sans oak treatment, to see if that extra umph is something the varietal brings all on its own.)

Have you crossed paths with Catarratto? What's your take on it?

just a little 'squeeze'!

A couple of Wednesdays ago we talked about minerality and I promised to return to the topic of acidity, in terms of why it may/may not really matter. To simplify things for you in an already busy world, here's a quick excerpt to refresh your memory re: the basics on acidity: If you smell a wine and your mouth waters, you are detecting acidity in the wine. If you take a sip and detect a bit of a tingling sensation on your tongue and/or the inside of your cheeks start to water, you’re also in the money. Acidity heightens the flavor of foods, or makes the wine more “food-friendly” (and also helps it age). This is a great thing, so long as the wine offers complementary amounts of fruit and tannin to balance the acidity present. This is also described as a wine where all the major components (acidity, fruit and tannin) are in balance. Too much acidity and you’ll experience a razor blade slicing through the center of your tongue. Not my idea of a good time….

Wait... what was that? Acidity actually heightens the flavors of foods? How can something sour be a good thing?!

Case in point: A couple of years ago I had the great pleasure of making a trip to Cyrpus, a small island in the Mediterranean. I had been to the south of Spain earlier in my life, but this trip really allowed me to experience the Mediterranean culture and cuisine because I was staying with my friend's family. I had a unique opportunity to enjoy the best homecooking and the freshest (of already fresh) fruits and vegetables. Because these ingredients were so juicy on their own, salad took on a whole new meaning. There was no need for even their amazing olive oil to dress it. A squeeze of lemon became our daily marinade - for EVERYTHING. The acidity in the lemon simply enhanced the flavors of the already lushiously delicious flavors of each dish. I live in a lemon-enhanced, dressing free universe to this day.

Remember when it comes to wine I also mentioned the major components of wine need to be in harmony. You want the red, white, pink or bubbly stuff to have enough fruit or other layers of flavors as well as enough dryness (tannin) to complement one another. If acidity is doing the right two-step in your glass, you'll be transported to a higher level of sensory experience, particularly where your food pairing is concerned.

How so? When you pair a wine with higher acidity with foods of a similar profile, the two produce a sweet result. Think of Italian fare and wine. Chianti (made largely from the Sangiovese grape) pairs well with red sauces or tangy cheeses like Fontina. Or think of that Sauvignon Blanc from New Zealand paired with grilled veggies dressed in just a squirt of lemon juice. The veggies taste even sweeter and the wine loses some of that acidic bite it has on its own. I love rubbing a wedge of lemon on my corn on the cob, too. No need for butter at my table!

How does acidity play out in terms of various wines? Generally speaking, cooler climates producer crisper, more acidic wines. Think of the grapefruit flavors that often thrive in your glass of Sauvignon Blanc from Marlborough, New Zealand, for example. Certain grape varietals are also naturally high in acid. Through different processes (the specifics of which we'll save for another day) winemakers can manage acidity during winemaking. This is particularly important for grape varietals that are high in acid, like Sangiovese.

I admit I'm not knowledgeable about the physical or chemical science behind why acidity is such a flavor-enhancer. So if you're a science wiz or everyday food nerd who can give us the skinny, please comment below! Otherwise, I'm happy to just know from experience that there is only truth to this fabulous phenomenon.

What's your experience?

storing wine, a few tricks of the trade

A question I field at almost every tasting I conduct is... "how long can I 'save' my leftovers"? This is a great question and one I don't mind answering again and again because I keep learning new things through trial and error myself. I'll report on a couple of basics first and then give you a story from my recent experiences to provide a little perspective, too. 1. Always store leftovers in the fridge, red, white, pink or bubbly! The cold climate in your icebox helps the wine's components remain fresh and lively.

2. It's worth investing in a cheap-o Vacu-Vin pump. Yes, I said it. For a few dollars, you can pick up a plastic wine pump that will give your wine remarkable 'life' if combined with fridge time. It comes with a couple of bottle stoppers specifically designed to collaborate with the pump and suck the air out of your wine bottle. This prevents the wine from getting stale or, worse, completely oxidized (depending how many days it'll be hanging out with your milk carton).

NOTE: Bubbly requires a special champagne stopper; it has little arms that clamp down on the top of the bottle to prevent the cork from popping out. You will not be able to pump out the air of this bad boy (or you'd pump out the wine's bubbly mojo), but it will give you another day or so in the fridge.

CULINARY TIP: Left over champagne is particularly fabulous if you are cooking any kind of fish, shelfish or otherwise. Put a little bit of the bubbly in the skillet to sear your shrimp and you won't need an ounce of butter. I've done this even when the near-empty bottle has been in my fridge for weeks and had a good result. Give it a go!

The "experts" say that if you simply leave a bottle in the fridge with the cork tucked deeply in the neck (no pumping) you can drink the wine fairly reliably the next day. (White) wines that are higher in acidity (like Sauvigon Blanc) will hold up better and longer, too. (Red) wines with more tannin tend do better as well. Those components in wine act as the backbone of the wine and allow it to age (while in the bottle). Once open, those components help the wine 'stay together' or stay fresh and tasty, if you will.

My opinion is this - with pumping out your wine, you can do very well for several days if not weeks. No joke. It depends on the type of wine, of course. But I have found (mid-priced) well-made wines do surprisingly well. Case in point: late June I opened a bottle of Graham Beck's 2007 Gamekeeper's Reserve Cab. I only had a glass and a half or so and then pumped it out and fridged it, thinking I'd have company the next night to polish it off. Well, I ended up going out to dinner the next night. After that I had fish on the menu and opened a bottle of white, then it was the weekend and I was out again, etc. Eventually it was ten days later and I headed out of town for 4th of July for another week. Once home again I was in the mood for a glass of wine and remembered the Gamekeeper still in the fridge. I decided it was worth pouring into a glass and seeing what was what before just dumping it out and opening a new bottle. SUCCESS! The wine did remarkably well despite my neglect. The fruit was still full, the acidity intact and the dry tannins had mellowed a bit (bonus!). I was amazed - and thrilled - how well the wine held up after 2.5 weeks!

So let my little inadvertent experiment be a lesson to us all: don't relegate a wine to "cooking" or "dumping" status before you've given it a quick taste. You may be SOL, but then you're no worse off either, are you? Just make sure you give yourself half a chance and pump it out and get it on ice.

Have you had a wine life (longevity) surprise lately? What wine was it that held up beyond your expectations?

what in the world does "minerality" mean?

When I first started actually tasting what wine was in my glass - you know, the 5 S's: see, swirl, sniff, savor, swallow - I had a really hard time discerning when a wine offered minerality and when it just had nice acidity. To my beginner palate, the mouthwatering juices in my mouth were one in the same with a wine with a little 'bite', if you will. I found I struggled with this concept when tasting white wines more often than reds. Many whites offer crisp, citrusy flavors. I associated this crispness with minerality. But when I really got the hang of tasting - whites and reds alike - I was able to disassociate the two, or detect each of these components separately, should they be evident in the wine. Let's start with acidity. If you smell a wine and your mouth waters, you are detecting acidity in the wine. If you take a sip and detect a bit of a tingling sensation on your tongue and/or the inside of your cheeks start to water, you're also in the money. Acidity heightens the flavor of foods, or makes the wine more "food-friendly" (and also helps it age). This is a great thing, so long as the wine offers complementary amounts of fruit and tannin to balance the acidity present. This is also described as a wine where all the major components (acidity, fruit and tannin) are in balance. Too much acidity and you'll experience a razor blade slicing through the center of your tongue. Not my idea of a good time....

Now on to the more challenging of the two: minerality. When I think of minerality in wine, I think of it falling into two camps. My preferred of the two is wet stones, you know, like when you are out on a hike and you can almost taste the wet rocks leading up to the waterfall. (Or if you were more adventurous as a kid, just remember actually licking the stone.) Otherwise, minerality for me is more like seltzer water where there is that extra bit of salinity lingering on the midpalate or finish. I know others who associate minerality with chalk dust that floated from the teacher's chalkboard back in grade school; in that case you'd be experiencing more of a clean, dusty, earthy kind of minerality thing going on. It's all good.

Why does minerality matter (we'll save the same conversation on acidity for another day)? It doesn't really, I suppose. It's essentially just another term to pick apart all the fun things that could be going on in your glass with any given pour. To me it's one particular wine term that comes up more often in the summer months, when you're sitting on your porch drinking some truly fabulous whites, like those from the Loire Valley in France (think Sancerre (Sauvignon Blanc), for example).

What does "minerality", one of the wine world's most elusive flavor concepts, mean to you?

Wine Blogging Wednesday: Sileni all-star summer

Yes, it's Wine Blogging Wednesday again! Since I knew it was coming up right after my fourth of July getaway, I sneakily packed a few wines in my Survival Kit that fit with this month's theme: Wines Brought to you by the Letter 'S'. I also packed two wines which have come to mean Amazing Summer Sipping as far as I'm concerned - and both have an 'S' component. I've decided to share my thoughts today on the one I realized I just barely favor over the other. (It is only fair I share in the greatest goodness with those who come to read my musings!) Enter the 2007 Sileni Estates Sauvignon Blanc.

I wasn't much of a white wine drinker even as little as two years ago. I had been burned one too many times by (oaky) Chardonnay or overly tart (to my taste some years ago) Sauvignon Blanc, arguably the two white varietals you come across most often here in the US. I was only experimenting with half the possibilities and a true wine adventurer needs to at least know what the heck white is all about. So I solicited a little help from my local wine shop. Whenever I wanted a case of wine in the warmer months, I asked the wine manager to throw in a few whites, too. Soon enough I was hooked! The summer months became a fun time to focus on finding new white varietals to beat the heat; the winter could be reserved for my red addiction. Fair is fair.

Why this side story now? Well, the Sileni Sauvignon Blanc is one of those amazing wines I find many palates (red and white drinkers alike) can appreciate, or as in my case, saddle right on up to with an empty glass. Sauvignon Blanc from warmer climates can take on more tropical flavors of banana and pineapple - of course backed by characteristically citrus (lemon/lime) goodness. Sauvignon Blanc from cooler climates (e.g. New Zealand) errs on the grassier, super zesty grapefruit side. Either way it is an intense, lively, herbal, often zippy little number with great acidity to quench thirst on the hottest of summer days. What can I say, cheesy as it may sound, an image of a tall reed of grass blowing in the sea breeze now comes to mind when I find myself sipping Sauvignon Blanc.

Semillon on its own can take on fuller, rich, almost honeyed flavors. It is widely produced in France, particularly in Bordeaux and used in Sauternes. Australia is also becoming a big producer of the grape. When it is blended with the lean, zesty-tart Sauvignon Blanc, this varietal works some serious magic. The best winemakers know just a little bit goes a long way. Without strong-arming, a drop or two of semillon produces lovely, fleshy and refreshing white wines.

What about the Sileni offering, you ask urgently now that I've wet your whistle??

I'm always amazed by the color of the Sileni. It is a fairly light, almost star-bright color - when I always anticipate it being more honeyed in color, because of it's gorgeous richness on the palate. Indeed, while the label doesn't indicate as much, the winemaker blends in just a touch of tasty Semillon. The result is a fuller bodied Sauvignon Blanc. I find nice tropical fruits, gooseberry freshness and some minerality leap from the glass and similar flavors emerge on the midpalate. Its more typically New Zealand Sauvignon Blanc grapefruit flavors show on the finish. It is so well integrated, the wine's components dance together harmoniously. We paired it with fresh Swordfish steak, corn on the cob and an apple-cider vinegar coleslaw. The weight of the wine complemented the steakier fish perfectly, and the sweetness of the corn and slaw were brilliantly off-set by the fresh acidity of the wine. Yum, indeed!

What wine with the Letter 'S' tickled your tastebuds and fancy this holiday weekend?

Quintessential 4th of July Wine "Survival Kit"

Much like you I'm sure, I'm gearing up for a few days of R & R to celebrate this country's birthday over the 4th of July holiday. No surprise, I've collected a few wholesome treats to sip while rocking 'to and fro' on the porch, enjoying the sea breezes and the sound of waves lapping the shore in the not-so-far distance. What goodness have I collected, you ask? This year my case of wine offers 10 different bottles of red, white and blue, er, pink: 3 red, 8 white and 1 bottle of rose. To celebrate fully though, I'm going to diverge a bit from my typical posts, and am asking you to taste with me over the holiday. Perhaps this will further encourage you to pick up something new, or (re)find an old friend... Either way, I want you to post your thoughts about one of these wines - or even share the contents of your own "survival kit"! I'm purposely not linking any information to these wines so you taste first for yourself.

So! On to the fun stuff. Here's what's in my case o' goodness...

2007 Cave de Saumur (Chenin Blanc from Saumur, France)

2007 Chateaux Saint Peyre Picpoul Pinet (Languedoc, France)

2006 Dancing Coyote Rhumba (cool white blend from Clarksburg, California)

2007 Adega Co-op's Fuzeulo (a Vinho Verde from Portugal)

2007 Man Chenin Blanc (South Africa)

2007 Adega de Pegoes White (Portuguese white blend)

2007 Sileni Sauvignon Blanc (New Zealand)

2006 Monte Degli Pinot Noir (Piedmont, Italy)

2006 Susana Balboa Crios Syrah/Bonarda (Menoza, Argentina)

2007 ZaZa Granacha Rose (Campo de Borja, Spain)

These wines absolutely will NOT break the bank, either! A couple of them are "treats" at $15 (the Sileni and the Crios) but a few of the whites retail for just $7-$9. You can find these wines at Ball Square Fine Wines in Somerville, MA and other fine wine establishments in these parts.

Come, taste with me and post your notes below! And...have one, fabulous holiday! I'll see you in a week.

Embracing your own palate: Rethore vs. Vaynerchuk

I alluded earlier this week that my take on the 4 wines Gary Vaynerchuk tasted out at the Boston Book Signing/Wine Tasting event (to air tomorrow, June 26) was a bit different than Gary's. This doesn't mean either Gary or I is "right" or "wrong". Wine Tasting is an individual sensory experience so much so that there are no strike outs in Wine Tasting. Rather... this is where the fun truly begins! I've decided to post my own tasting notes for the wines at the event for the sake of helping any skeptical readers embrace this idea. If you weren't able to attend, I hope you've had enough time to go out and purchase/taste the wines for yourself! If not, I encourage you to do so and then return for a little look-see at what I have to say about them.

For those of you who just can't help yourself and want a preview of my own insights, I've composed my notes with a touch of flourish - much like you might see on a "shelf talker" or on the back of the bottle. And I think it is worth restating that for me, the context of the wine really matters. Knowing more about the "behind the scenes" of where/why/how (etc.) the wines were produced influences my appreciation of them.

So without further ado...

2007 Vina Aljibes White

Albacete, Spain (Castilla la Mancha)

This delightfully surprising wine is a luscious blend of Sauvignon Blanc (84%) and Chardonnay (14%). In the glass it is a light golden color and offers an intriguing bouquet of creamsicles. On the palate the Chardonnay blend contributes creamy, almond flavors while its greater partner, Sauvignon Blanc, offers refreshingly crisp, citrus fruit. Easily enjoyed on its own, the Aljibes white’s fruitiness, medium-full body and mouthwatering acidity also makes it a food-friendly selection. Pair with poultry, fish or grilled veggies seasoned with olive oil, garlic and lemon.

2007 Vina Aljibes Rosé

Albacete, Spain (Castilla la Mancha)

The Aljibes rosé is made from 100% Syrah grapes, not Granacha like many of its counterparts throughout Spain. It is made from free run juice that only sees three hours of skin contact. Immediately you notice the watermelon jolly rancher color of the wine and are intrigued by its earthy, rosy nose. Ripe strawberry fruit and subtle dry tannins grace the mid-palate. A lively, juicy finish completes this wine’s symphony. The Aljibes rosé pairs with just about any dish you can imagine and could very well be the perfect answer on a hot day.

2006 Sur de los Andes Cabernet Sauvignon

Mendoza, Argentina

Sur de los Andes takes a risk in producing this 2006 Cabernet Sauvignon from Mendoza, Argentina, an area better known for Malbec. As it opens, aromas reminiscent of a recently trodden damp, forest floor lift from the glass, followed by hints of leather and cooking spices. Ripe blackberries emerge on the mid-palate and are followed by a juicy, peppery finish. Seeing only four months in oak, this is a medium-bodied Cabernet that delivers a more refined result than one might expect. Pair with red meats or even grilled eggplant and portabella mushrooms.

2005 Palacio Quemado “PQ”

Ribera del Guadiana, Spain

The 2005 PQ is another 100% Syrah selection on this flight, but this is no rosé! This wine is a striking, deep violet color. The nose immediately delivers distinct, sweaty saddle and herbal aromas. Blackberries and other red fruits fill your mouth and dance on your tongue as the benefits of six months in French oak impart just a touch of mocha and an alluring, full body. The finish has just a kick of spice. Pair with hard cheeses, lamb or BBQ fare.

Survey says...? What's your take on the wines? Any favorites on the wine flight?

More on the pink stuff!

A couple of weeks ago I was on deck pouring a "sippy sip" of four different wines. Since it was bloody H O T that week in Boston, it was only fair to choose wines that were thirst-quenching or perfect for grilled fare. A South African Chenin Blanc, an Italian frizzante-styled white, a Spanish rose, and an all-American Zin were on offer. The tasters enjoyed the Chenin more than any other selection but the Rose stirred up the most conversation.... When I posted last month about rose I spoke more about what it is (juice pressed from red grapes after short-lived skin contact, so as to impart a touch of color, body and texture) and what it is not (sugary sweet!). What I didn't really get into is the myriad styles that exist. Between reps absolutely clamoring to sell the shop their rose wares before it is too late in the summer and the many conversations I had at the tasting a couple weeks back, I can't help but go into more detail today.

Let's start with the Spanish rose offered at the tasting because it goes against the grain by blending in white wine, too (egad!). Typical to the Rioja region's approach to rose, the Muga Rosado 2007 is a blend of Grenacha, Viura (a white varietal famous in the region and often used in Cava production) and Tempranillo. The wine sees about 12 hours of contact with the grape skins, resulting is a distinctly salmon color. It also is aged in wooden vats for 25 days (another Rioja/Spanish characteristic, as they are the country most famous for oak application), which contributes a touch more oomph to the wine and a certain toastiness, too. The addition of Viura is no doubt where this wine achieves its subtle tropical fruit flavors and aromatics.

Next, let's venture to France, a region well known for it's rose. I tasted Louis Chave's 2007 rose of Pinot Noir and it knocked my socks off! This wine is classified as a Vin de Pay d'Oc (or table wine). Perhaps because of this designation, I couldn't dig up more about this intriguing, delicious wine - so I'll stick to it's flavor profile and encourage others who might know more on its context to comment below. A light watermelon color, this wine has a gently, "dusty", floral nose. It is in the French style, so beautifully dry, offering simple red berry fruit flavors, just a touch of tannin and subtle, food-loving acidity. Bottom line: this wine smelled and tasted like a pinot, but dialed it back a touch to rose levels of thirst-quenching, grilled chicken-loving, yumminess.

Traveling back to Spain - because this wine was that good and 100% rose of Merlot (very cool) - let's head north to the Penedes region where Cava (Spanish bubbly) is king. The 2007 Avinyo Vi d'Agulla Rose was quite a charmer. It had a beautiful, rosey, Merlot nose. There's no other way to describe it; it just smelled like Merlot should! On the palate, it tasted like the winemaker had put rose pedals and strawberries together in the blender and then liquified them into a refreshing, slightly bold libation. This wine had terrific balance (neither fruit, nor tannin, nor acidity overwhelmed more than it should). But what I liked most about it was that it was dry but offered a refreshing crispness, and was completely worthy of a pairing with bolder meat dishes.

Hopefully this quick sampling of rose styles is enough to wet your whistle and send you heading for your local wine shop! If you are wary to experiment, start simple: pick a wine from your favorite region of the world, or your favorite grape, (or both, if you can find one!) and go from there.

Have you tried a rose before? What's your pick this year?