Rosé:

In the past this wine has been confused with white zinfandel and other blush wines, causing most people to steer clear, but in recent years this misunderstood wine has picked up in popularity. While there are sweet Rosés, the majority are semi-sweet or dry (often very dry).

The Rosé can be made from any red grape variety and is most often made using Grenache, Syrah, or Pinot Noir. Rosés are fermented in the same way that red wines are, except that the skins are removed early before the wine has absorbed the full red color and tannins. The result is a wine with the refreshing qualities of a white and some of the classic characteristics of a red.

This wine is great at a barbeque or dinner party with a group because of its versatility. Most famous as the perfect compliment to a steaming bowl of bouillabaisse, this wine pairs well with shellfish and lean fish fillets, but is equally suited to grilled lamb and beef. The Rosé is at its best when served with Mediterranean dishes. Try a Rosé with poultry, duck, or seafood in a garlic and/or tomato based sauce. Experiment with spice rubs including saffron, fragrant paprika, or course ground peppercorns. A semi-sweet Rosé is a nice compliment to spicier foods. Try the semi-sweet with curries, Jamaican jerk rubbed poultry, or whatever your favorite hot and spicy dish may be.

Why not try something a little more exotic...

Yuzu:

The Kiuchi Yuzu Wine is produced in Japan, using the Yuzu fruit. The Yuzu (Japanese citrus) is a hybrid of sour orange and citron, grown only in China, Tibet and Japan. Historically, this fruit was valued as an herbal remedy, but today is admired for its unique flavor and versatility.

Yuzu wine has flavors of lime, lemon, and grapefruit, with overtones of mandarin and orange. The wine has a tantalizing mix of sweetness and lemony sharpness. Serve a nicely chilled bottle on a hot day and you are guaranteed refreshment.

As you can imagine, the citrus flavors of this wine pair up perfectly with fish. So throw a tuna or salmon steak on the grill, or maybe some orange glazed shrimp skewers! Additionally, the acidity of Yuzu compliments more fatty fare, such as foie gras or paté. This wine may also accompany dessert. It pairs nicely with meringues, pineapple sorbet, or any other dessert that is a bit tart.

Pomegranate:

Keep an eye out for the pomegranate wines from Armenia. These wines served slightly chilled provide all the tasty flavor of the pomegranate fruit without all the messy work. The wine drinks quite well on its own and is a natural pair with many springtime foods. This wine is a perfect match for lamb (in almost any form), pork roasts, and any dish with middle-eastern flare, like kabobs and ghoreshts (Persian stews). Also try this wine alongside salads with dried berries and nuts or with a soft chevre.

Don't be afraid to try something other than the traditional grape.

Impress yourself and others with a little something unusual. Check out the selection at your favorite wine store and don't be afraid to ask the resident expert for some advice. Just make sure that whichever wine you choose, includes the fruit during fermentation as opposed to adding fruit juice for flavor at the end (no wine-coolers).

Tune in next month for tips on judging wine quality by the label.

Labels: wines