Thursday, November 15, 2012
Muga Rosé 2011
Bodegas Muga makes an awesome rosé, which is a very good thing.
Many wine novices think that rosé wine is made from mixing red and white grapes. Actually, rosé is usually made by limiting the skin contact when the grapes are crushed - a grape’s color is in the skin. In Muga’s case, there is a 12-hour period when the juice is in contact with the skins.
This Spanish wine from Rioja, however, is made with both red and white grapes: 60% Garnacha, 30% Viura and 10% Tempranillo. The wine is fermented 25 days in American oak and aged two months in same. It cost $8 by the glass at Tender Greens.
The color is quite pretty, showing a very pale salmon hue. A whiff of watermelon and cherry is in the forefront, but the oak does not come forward. On the palate, flavors of melons meet an herbal quality, a sort of greenness.
I paired it with the herb-brushed albacore, grilled Brussels sprouts, spinach salad with feta and hazelnuts and mashed potatoes. The Muga rosé was a worthy match for all the food on the plate. By the way, a nice, dry rosé is a great thing to have around the house if you are expecting to serve any sandwiches. Sandwiches made from leftover turkey and ham are what I am thinking about right now.
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