Rosé wines are not only for the summer. Their freshness and flavor presume that are fully optimal to taste them with fish or rice dishes by the sea, but we can also consume them in winter. These are some of the myths that characterize the world of wine, the same way that many people drink only reds during the colder months, when they also can be consumed throughout the year.
Many rosés come to replace some less hearty whites in winter, and they are perfect with different types of fish. So, everyone knows that rosé wine is a red wine with less maceration, resulting in a wide range of colors, ranging from pink to burgundy. For winter, we recommend the latter color, offering something stronger by being closer -in depth and features- to those found in red wine in general.
It all depends on the type of rosé, since there are much more potent different varieties, reminiscent of the vintage and fuller flavors offered by many reds. The secret is in the grape varieties, such as Cabernet Sauvignon or Malbec, which provide more concentration of aromas.
Some of the strongest rosés, that have nothing to envy of certain red wines, are the stars of the DO Montsant, for example, with Merlot and Garnacha Blanca grapes and violet hues. Their flavors are reminiscent of berries, citrus and exotic fruits, bringing a sweet touch that sets them apart from more traditional reds.
Meanwhile, the rosés of DO Navarra are elaborated with Tempranillo and Garnacha grapes, and offer strawberry and raspberry colors, with powerful aromas of ripe fruit. And we’ll not only drink them with pasta or fish, but also with the finest poultry dishes.
Peñascal Rosado Aguja
Châteu Minuty Château Minuty M Rosé 2011