“Rosé is the hottest category in today’s American wine market. Once regarded as a product only suitable for those who didn’t like the taste of real wine, rosé is getting respect these days and deservedly so. Today’s rosé wines tend to be drier than their predecessors and made from better quality grapes. They’re in the style of wines made all across the south of France, but mostly in Provence. And often the California and Washington versions exhibit stronger personalities than their Gallic cousins.
“In the case of today’s Pick of the Week, maybe we shouldn’t really liken it to Provencal wines, in that it’s made of Sangiovese, an Italian grape variety native to Tuscany. However, the grapes for today’s ‘Pick’ were grown in Washington’s Columbia Valley, home to some great vineyards, even if they don’t have the storied history of Tuscany.”
“The 2016 Sangiovese Rosé from Waterbrook is a vivid pink color and shows plenty of fresh fruit. We found aromas of strawberries, watermelon and Rainier cherries. In the mouth this wine exhibits these same fruits and maybe some raspberry, too. Sometimes wines this dry tend to seem thin—not so in this case, though, as there is richness and fullness in the mouth, which is balanced by good acidity.
Food Affinity: “Rosé is versatile and can really be food-friendly. This wine falls into that definition. We suggest pouring the Waterbrook Sangiovese Rosé with anything from a Sunday morning omelet to a dinner of shrimp prepared with fresh tomatoes, bell peppers and onions and served over white rice.”