With summer fast approaching it’s time to switch from reds to whites, or is it? Anyone for a rosé?
What is Rosé?
A common myth is that rosé is made by mixing white and red wine, however this practice has been outlawed in many countries and is not seen in Australia. Rosé is made by leaving the juice from red grapes in contact with the skin for a short period of time, imparting a pink colour and lovely red berry flavours. It is then finished like a white wine to preserve the fruit flavours and freshness. The result is a wine that has the ripe red fruit aromas of a red wine with the delicate flavours and crisp acidity of a white.
When should I drink Rosé?
Rosé is a very versatile style that can be enjoyed on many different occasions. The fresh flavours and crisp acidity combined with the typical lower alcohol levels of rosé make it the perfect summer drink to share over lunch with friends. It can be matched with anything from pasta, fish, white meat, red meats and even cheese.
Try it with pan seared tuna salad with citrus dijon vinaigrette
To make the vinaigrette whisk even parts of olive oil, lemon juice, orange juice, dijon mustard and white balsamic vinegar. Toss salad greens, carrots (thinly sliced) and green onions (thinly sliced) in the vinaigrette. Coat tuna in olive oil and sear on both sides. Serve your tuna on a bed of salad with a chilled glass of BackVintage Central Ranges Rosé.