You may have already had your fill rose. Or at least talk about it. Yes, the summery pink wine — once considered the quintessence of tackiness — is all the rage this season. Everyone and his mother (for once, she’s with it!) is happily sipping these terribly drinkable wines. What’s more, the wines themselves are no longer terrible. They range from crisp and refreshing to lush and off-dry, rather than the flabby, sickly sweet stuff formerly associated with rose.
Fork in the Road is a fan of pairing rose with everything from summer tomato salads to grilled fish to spicy pork and beef dishes. But, there’s no need to head to Provence, Spain, or even California (or, rather, the wine shop aisles that represent these regions) for a good rose. Some of the best examples of the wine are made right in our own backyard.
Read on for Our Five Best Roses from Long Island:
Bouke 2008 Rose ($18)
This deep pink juice is made from mostly Cabernet Sauvignon and some Merlot, so the fruit is bigger, and the mouthfeel silkier than with other lighter roses.
Croteaux 2007 Merlot 181 Rose ($18)
As an all-rose winemaker, you know these guys know what they’re doing with pink wine. The light salmon color lends itself to the peachy and toasted vanilla notes of the wine.
Bedell 2008 Corey Creek Rose ($18)
The mostly Merlot light pink wine is more wild on the nose than its peers. Peach, berry, and vanilla flavors come through nicely, with a clean finish.
Harbes 2008 Red Horse Rose ($17)
This all-Merlot rose has great acidity, with a touch of earthy sweetness — maybe because the family-owned farm that makes it is best known for its award-winning sweet corn.
Shinn Estate Vineyards 2008 Rose ($15)
The winemakers, David Page and Barbara Shinn, used to own the restaurant Home in Greenwich Village. Their organic rose is all pretty floral aromas and deep strawberry flavors.
This article from the Village Voice Archive was posted on August 5, 2009