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The Future’s Looking ‘Rosé’
 Wine drinkers of a certain age will remember the popularity of that old favourite, Mateus Rosé, a restaurant staple and the drink of the age many moons ago.
To be fair, rosé wines have grown up somewhat since the days of the sparkling pink wine in the flask shaped bottle which made its name as one of the great marketing triumphs of the 1960s. In more recent times it’s been all too easy to sneer at this once great favourite but many people will have very fond memories of times when they shared a glass or two of good old Mateus, discussed the issues of the day over dinner or enjoyed a romantic interlude over a glass of the blush covered wine.
Many wine drinkers of the day bought Mateus because of the unusually shaped bottle and although it was pretty easy-drinking, it was hardly up there with the big boys of the wine industry.
It was unfortunately to experience a great fall from the height of cool to the depths of naffness.
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Now however Mateus and other ‘pink’ wines are having the last laugh as they grow in popularity and became the flavour of the moment. In fact a couple of years ago Mateus launched a comeback with the new Mateus Rosé Tempranillo, a deeper shade of pink than the original but still packaged in the same distinctive bottle to try and appeal to younger wine drinkers.
It was almost as if a pink revolution began to happen overnight, beginning in the wine producing countries of Europe and then spreading to California and other winemaking regions – a small share of the wineries output was suddenly popular again. Pink champagne suddenly became ‘in vogue’, ships were sent on their way with a pink bottle and we started to drink rosé once more.
Going back in time, winemakers used several methods to colour a normally red or white wine. Originally the crisp dried bodies of an Oriental beetle, crushed to a powder, was the first technique used although the colour quickly faded and the wine turned brown rather than pink. Thankfully this method is no longer in use.
One technique to achieve the rosé effect is to blend red and white wines. Winemakers also use a fermenting method that gives the wines their distinct blush colour.
Pink wines seem to have a habit of bringing back memories – the colour of a favourite dress, a pink sunset or a slice of watermelon.
Blush hued wines always seem to come up ‘rosey’, maybe because they’re light, fruity, moderately priced and when well chilled, can make the perfect accompaniment to summer al fresco eating.
These quaffing wines are great for a picnic, an outdoor concert, on the beach, in the backyard for a barbecue or for a late afternoon tipple.
Rose wines go well with salads, avocado, olives, grilled chicken or fish. Take a couple of rosé bottles in a picnic with chicken, salad, new potatoes etc and you have a great meal. They can also go well with some pasta or rice dishes.
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The Super Seven
Coming in at No.1
Goyenechea, a Merlot Rose from the vineyards of Argentina. A dry rose, with a fruity flavour and a fresh finish, it retails from Taste for £5.99.
Second place
Gran Feudo, a Spanish rose and said to be a perfect accompaniment to pasta, risotto, vegetables, fish and white meat. It retails at Taste for £5.79.
Runners Up
Chateau Carignan (£7.99) from the Bordeaux region of France, Echo Point Cabernet Sangiovese Rose (£6.99) from Australia, Pinot Grigio Ramato (£6.79) from Italy, Torreon de Parades (£6.79) from Chile and finally Willowood (£4.89) from California. |
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