By Jason Carlen, Sommelier
Rosé is to food as barbecue is to summer. When I think of warm weather, I can’t help but think about rosé wines. They are intriguing gems that are incredibly versatile and lend themselves easily to food. Property owners Jan and George Spears were in the River House recently and they were excited about a sparkling rosé that we are serving. I was thrilled, because it is unusual for anyone else to have a passion for rosé. You see, “cork dorks” like me have this fantasy that this is going to be “The Year of Rosé" and all of a sudden the fever will catch on and rosé will be the wine of choice.
So, here is my hard-sell to make rosé your wine of choice for this upcoming summer season: Rosé, also known as Rosato, can be produced from any grape and is made in every country. The most famous rosés are from Provence. They are the backbone of their wine industry, accounting for 80 percent of their wine production. The best rosés are made from Grenache, Carignan, Mourvedre, Cabernet and Pinot Noir, also known as Vin Gris.
Dry rosés can be refreshing alternatives to light- or medium-bodied white wines. They are the best of both red and white wines, possessing mild red-wine flavors and a chillable white-wine personality. They tend to have lively acidity, with fragrant, fruity aromas and flavors. Serving at a temperature of 55 degrees is recommended.
After riesling, rosé is probably the most food-friendly wine. Try it as a great alternative to chardonnay when eating lobster. It is also the perfect complement to your spicy foods. If you have a few bottles left over from summer, save them for your Thanksgiving turkey. Lastly, they make the perfect accompaniment to your family barbecue. They work beautifully with fish, fowl and white meats, as well as fresh summer produce.
Listed below are a few rosés I am offering:
If you would like to order any of these wines, please click here.
Wine Dinner Series
Savor Lowcountry cuisine, listen to live music and swirl my stellar selections – we’ve taken the "stuffy” out of Wine Dinners. We have hosted several all-star winemakers so far this year, including Michael Silacci (Opus One), Merry Edwards (Merry Edwards Winery), David Adelsheim (Adelsheim Vineyard) and Dave Miner (Miner Family Vineyards). Next up is a Beer Dinner hosted by Thomas Creek Brewery on Sunday, August 31 at Moreland Landing. The event, which includes a four-course paired dinner, begins at 6 p.m. and costs $75 per person, plus tax and gratuity. On Wednesday, September 10, Janet Viader of Viader Vineyards will be our host for a Wine Dinner at the Canoe Club Restaurant beginning at 7 p.m. The cost is $125 plus tax and gratuity. To make reservations for either event, call 843.706.6542.
