Rosé On the Rise
While the peak seasons for wine consumption in the Jewish calendar are Purim/Pesach and Rosh Hashanah/Sukkot, wine is enjoyed also throughout the year on Shabbat, at simchas, and family gatherings. Some (such as yours truly) enjoy wine almost on a daily basis with dinner and/or lunch, as well. The aforementioned peak seasons however are the time when new wines are released.
As with food, cars, or fashion, there are also trends in the wine market, and the new season gives us an opportunity to observe these trends as they develop.
An ongoing and growing trend over the past three or four years is rosé wines. Admittedly, rosé is not really the wine of choice with a steak, BBQ ribs nor even meatballs. Some rosé wines, however, such as the Tabor Adama Barbera Rosé 2017 and the Jezreel Rosé 2017 make a wonderful pairing with grilled or roasted chicken and turkey.
Tabor Adama Barbera Rosé 2017
This Israeli rosé is made from Barbera grapes, an Italian variety known for its natural acidity and notes of strawberries. Inexpensive, flavorful, and refreshing. Great with beef carpaccio, chicken, and turkey.
Jezreel Rosé 2017
Also from Israel, this rosé a masterfully blended wine from several Mediterranean grape varieties such as Carignan and Argaman, and it even has a bit of Sauvignon Blanc which is a white grape. Mouth-watering acidity with some complex notes of red berries and stone fruits. Awesome with a steak tartare or shawarma.
These are refreshing wines meant to be drunk as young and fresh as possible. Their fruity character and vibrant acidity make for great palate cleanser in between each bite.
And one more great new wine:
Pacifica Riesling 2017
Not a rosé, but a German-style, off-dry Riesling from the state of Washington. When speaking of white wines, most of us first think about fish as a food pairing, but the Pacifica Riesling 2017 would be perfect This wine is a crowd pleaser to accentuate the flavors and texture of a stuffed veal pocket. It can match chicken salad, a charcuterie platter as well as panko-crusted veal chops.
Photography by Tzvi Cohen