How to pick the perfect rose
Carrie got us hooked on cosmopolitans--and yes, they were festive--but it’s not 1998 anymore, and we’ve moved on to a more sophisticated pink drink.
Rosé--once considered the Zima of vino--is undeniably a perfect summer sipper.
We checked in with Anita Goodman of Lush Wine and Spirits for a few tasting tips:
Color You can’t judge a rosé by how light or dark it looks. The color has more to do with how long the grape skins were in contact with the juice--a dark rosé can be bone-dry, while a pale blush one can be fruity.
Temperature We drink our rosé super chilled, which Goodman says is fine for steamy outdoor settings. But if you’re spending the evening inside, serve the rosé at the same cool (but not arctic) temp as any white wine--about 45 to 55 degrees.
Mixed For a party, Goodman suggests making a pitcher of sangria: Mix a whole bottle of rosé with a few splashes each of Grand Marnier, cherry liqueur and guava juice; add watermelon cubes and peach slices. Refrigerate, pour over ice and garnish with maraschino cherries and basil.