Page 6 - Southern Exposure - July '18
P. 6

Page 6, Southern Exposure


                                                         Rosé, Rosé, Rosé

                                                 By Glenn Sudnick, Sommelier,, (772) 332-4416

        Now that summer is upon                         wine is refreshing made from Pinot Noir. It carries flavors of   with grilled shrimp marinated with oregano, sweet paprika, fresh
      us, this is a great time to enjoy                 red cherry, orange zest and a crispness that engulfs the palate.  garlic, olive oil and served with a fresh wedge of lime … and
      rosé wines produced from all                        To show you the complex world of rosé, I recommend a   yet, I have enjoyed rosé from Italy, South Africa and Australia,
      areas of the world.                               vibrant wine from Bekka Valley, Lebanon. The Musar Jeune   Spain, California and New York.
        Maybe  you  will  enjoy                         2015 made with 85 percent Cinsault and 15 percent Mourvèdre     Experience the wonderful rosés from around the world this
      a nice pale-hued, dry rosé                        fills the glass with pomegranate, rose petals and honeysuckle. On   summer.
      from Provence, France; the                        the palate there are flavors of mandarin orange, green apples and     It’s the thing to do!
      birthplace of French wine.                        rosewater. It is impressive; a wine you can enjoy as an apéritif                             Glenn
      Even though white and red
      wines  are  made  here,  75
      percent of all wine produced
      is rosé.
        These wines are made with at minimum two
      different grape varieties such as Cinsault, Grenache,
      Mouvrèdre, Syrah and even a little Tibouren. The
      wines are never blended between white and red, but
      are made using the saignée or bleeding method. The
      vintner starts by making a red wine as usual. As the
      wine begins to take on some color from the skins
      the juice is drawn off to create a light rosé.
        The vintner is always challenged as to how
      long the skins should stay in contact with the
      juice to create the color. So there goes the myth
      that the darker the rosé the sweeter the wine;
      definitely not true.
        However, we might get an idea about the body
      of a wine based on the depth of the color. In general
      lighter color wines are bright and crisp while darker
      wines tend to have more fruit and body. You can expect
      these wines to have a wide range of bouquets and
      flavors such as delicate white flowers and passionfruit
      on the nose with exotic fruits, orange peel and peach
      on the palate. These are great selections at the
      dining table when paired with seafood, sushi and
      Thai dishes.
        Not to be outshined, the rosés from Willamette
      Valley made from the Pinot Noir grape always
      leave me wanting more. These wines can be
      described as electric with aromas of crenshaw
      melon, orange peel and cranberries. We can even
      find bing cherry, tangerine and bubblegum in the
      better quality wines.
        But the choices of rosé do not stop there. I recently
      enjoyed a wine from Sancerre, France. The producer Joseph
      Mellot truly delivers with this 2016 “Le Rabault” Ro sé. This

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                           Lucia Esthetics

                          Clinical Conditioning Facials     After living and working in and around Palm Beach for 30 years,  David Banner has

                                 Chemical Peels             joined the Braman Motorcars team. He primarily worked helping Tourneau watch
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                               (561) 425-8646
                            David’s wife Nancy is a prominent real estate attorney and they have two children,
                            Palm Beach Salon/LA Fitness Plaza  Alexandra and Nicholas. The Banner's are residents of Mirasol Country Club in Palm
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