A sunny day, some great company, a Bandol rosé and a grilled cheese sandwich. Sure, I'd like more from life. That makes me feel so greedy, though. As long as those four items are taken care of, I'd say it's at least a pretty good lunch.
We lunched at Greenblatt's Deli on Sunset Boulevard - my wife, the sun streaming through the windows and a grilled cheese sandwich with a tomato slice before me. The Bandol rosé was provided by Domaine Le Galantin, a $9 glass at the deli.
Bandol is a small portion of Provence right on the Mediterranean coast, east of Marseille. Vins de Provence reports that U.S. retail sales of imported rosé wines grew by 22% in 2010, while exports of rosé and red wines from Provence to the U.S. jumped 132%. America seems to be getting on the dry rosé bandwagon.
The grapes for this rosé - 50% Cinsault, 25% Mourvedre and 25% Grenache - are harvested in the Domaine's organic vineyards, then cooled to 50 degrees for two days before going into stainless steel tanks for fermentation. 10% of the juice is saignee, in which the juice is bled off from the skins after some contact. The remainder is made as in white wine production, with minimal skin contact.
Le Galantin's rose is a very pale salmon color with a nose of melon and minerals and flavors of strawberry fruit with a strong mineral overlay. Dry as a bone, this pink wine has a refreshing acidity, perfect on a warm, sunny day with great company and a grilled cheese. I can heartily recommend the experience.
Follow Randy Fuller on Twitter.
We lunched at Greenblatt's Deli on Sunset Boulevard - my wife, the sun streaming through the windows and a grilled cheese sandwich with a tomato slice before me. The Bandol rosé was provided by Domaine Le Galantin, a $9 glass at the deli.
Bandol is a small portion of Provence right on the Mediterranean coast, east of Marseille. Vins de Provence reports that U.S. retail sales of imported rosé wines grew by 22% in 2010, while exports of rosé and red wines from Provence to the U.S. jumped 132%. America seems to be getting on the dry rosé bandwagon.
The grapes for this rosé - 50% Cinsault, 25% Mourvedre and 25% Grenache - are harvested in the Domaine's organic vineyards, then cooled to 50 degrees for two days before going into stainless steel tanks for fermentation. 10% of the juice is saignee, in which the juice is bled off from the skins after some contact. The remainder is made as in white wine production, with minimal skin contact.
Le Galantin's rose is a very pale salmon color with a nose of melon and minerals and flavors of strawberry fruit with a strong mineral overlay. Dry as a bone, this pink wine has a refreshing acidity, perfect on a warm, sunny day with great company and a grilled cheese. I can heartily recommend the experience.
Follow Randy Fuller on Twitter.
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