Maison Blanche is one of our favorite biodynamic addresses in Bordeaux. It’s also one of our favorite old-school Bordeaux, in a way: at MB they pursue finesse over power and flash, a throwback to the days before flying winemakers and the 100-point rating scale.
Rosé is usually made with red-wine grapes, which have pigment in their skins.
All the color in rosé wines come from the skins of those grapes. (We’ll talk more about wine making later in this post.)
While the color of rosé wines can run the gamut from almost white to light red, people tend to drink them more like white wines than red wines. We drink rosé with a chill (the exact serving temperature depends, as with red and white wines, on all the particulars). Like white wine, many rosés are perfect for outdoor, hot day drinking: that’s why they’re mainstays of seaside vacations.
Eric Asimov’s latest post, "Everyday Wines: The Most Important Bottles You Will Drink," at his New York Times Blog, The Pour, is a gem.
And I’m not saying that just because he said to “find a good wine shop” with a link to his article saying that “[i]nstitutions like Chambers Street Wines, Flatiron Wines & Spirits and Crush Wine & Spirits in New York are great for expert and novice alike, and they serve a nationwide clientele.” No, this has nothing to do with validation in the National Press…
It’s because Eric has, once again, nailed how we actually drink wine. His eight tips are spot on and we’d recommend you read them. Here is a helpful link to read it now.
