Lately my old tasting notes have been getting the once over as I rummage through them seeking out nice wines for warmer weather. One style I've always been fond of in the summer is the Spanish rosado. Usually rosado is a deeper shade of pink than the average rosé – sometimes almost full-blown red - and full of the great flavors of Tempranillo and Grenache.
This Spanish Rioja rosado is a light strawberry color. It makes a beautiful statement in the glass. At 13.5% abv, it's a dry rosé made from 80% Tempranillo and 20% Garnacha.
Aromas of raspberry dominate the bouquet for me, but there's a very nice floral layer underneath it. I want to say hibiscus, but I don't know how accurate that is. Whatever the nature of the flora I smell, it's a beautiful fragrance.
Don't worry about this wine being too sweet for you. It's nice and dry. The strawberry flavor is matched with raspberry notes and the taste lingers quite nicely afterward. The label suggests the usual pairings (paella, chicken, seafood) and I would not argue with any of those. However, let me tell you that it went with a dessert Denise made and the pairing was exquisite. She created a mascarpone-based whip which we put on a cracked pepper and olive oil Triscuit. That was delicious enough, but the wine really had a good time pairing with it. We were duly
This Spanish Rioja rosado is a light strawberry color. It makes a beautiful statement in the glass. At 13.5% abv, it's a dry rosé made from 80% Tempranillo and 20% Garnacha.
Aromas of raspberry dominate the bouquet for me, but there's a very nice floral layer underneath it. I want to say hibiscus, but I don't know how accurate that is. Whatever the nature of the flora I smell, it's a beautiful fragrance.
Don't worry about this wine being too sweet for you. It's nice and dry. The strawberry flavor is matched with raspberry notes and the taste lingers quite nicely afterward. The label suggests the usual pairings (paella, chicken, seafood) and I would not argue with any of those. However, let me tell you that it went with a dessert Denise made and the pairing was exquisite. She created a mascarpone-based whip which we put on a cracked pepper and olive oil Triscuit. That was delicious enough, but the wine really had a good time pairing with it. We were duly
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