Rose wines

And by far the most affordable of the di Ama wines. Dale

Dale Williams Drop "damnspam" to reply

As long as we're talking about a US-style smoked, salted and possibly sugar-glazed ham. Speaking of which, I did open a 2002 La Bastide Blanche Bandol Rosé with an Easter ham dinner -- and despite the wine's being slightly corked, it did match the honey-glazed ham quite well, and the 3 types of smoked Polish garlic sausages too! (I'm not too sure about the beets with horseradish and sauerkraut, though)

Mark Lipton

---------- Curiosity killed the cat....and I'm purring.

I never understood the attraction of Rose's from Southern France. These days the only Rose I find attractive are roses from Chinon in the Loire Valley from Charles Joguert. One word description...flowery.

Steve Solomon

"Mike Tommasi" skrev i meddelandet news: snipped-for-privacy@4ax.com...

Ah, yes, but _everybody_ knows that acid is consistently added, always ... and if they say it´s not, it´s because they are duplicit bastards ... or similar ... ;)

We had a CdR from Pfifferling, L´Angelus 2001, Easterday, which was patently undrinkable. Slightly fizzy, whiff of rotten eggs, no fruit, no nothing. But the Dom La Garrigue (same year?) was excellent, so the evening wasn´t wasted ...

... is champagne rosé. Billecart-Salmon NV Rosé is a beautiful example.

M.

I agree. Those in North America may appreciate that the Billecart-Salmon Champagnes were popularized in the US in part by Kermit Lynch, an importer-retailer in Berkeley (formerly in Albany), California. He was still in Albany when he brought over the Billecarts circa 1978 vintage, and they developed a following -- enough of a following, indeed, for the producer to negotiate a much larger contract elsewhere; Lynch lost the line several years ago now, but old US Billecart fans associate it with his firm. (The producer's sesquipedalian name may have helped people to remember it. As with Hudelot-Noellat and many, many German examples.)

Max

Well, it doesn't help me in the slightest way - everytime I want to say "Billecart-Salmon", my tongue says "Besserat de Bellefon".

M.

Theres also the Bonny Doon Vin Gris de Cigare, although i havent seen it for a while.

Charlie Melton in Barossa Valley makes a superb rose called Rose of Virginia, a blend of Shiraz and Grenache it has a really ripe raspberry flavour on the nose, and a rich almost blood like dark rose colour, and best of a stelvin closure!!

Domaine Sainte Eugenie in Corbieres does a pretty good rose too.

grazz