Wine Club- Mother's Day Brunch
By now you must have heard the expression and seen the merch touting ‘Rose’ all day.’
There’s a reason this light, fruity wine is so sippable: it’s created by a special process that allows the juiced grapes to come in contact with the grape skins just until the liquid turns the lovely pink color we’ve come to know and love.
Some will tell you that rose is a blend of red and white wines: it’s most certainly not. Red grapes are used for red wines. White grapes are used for white wines. Clearly, there is no pink grape. However, all wines are created from grapes that are juiced and the liquid produced is actually clear until it stays in contact with the grape skins. The long the juice macerates in the skins, the deeper the color of the wine. Rose is made from red grapes with a shorter contact period to the skins.
Rose wines hail from the Provence region of France, but there ae so many great roses from all over the world. Rose is served slightly chilled and can be still, sparkling or lightly sparkling. Roses can be dry or sweet and everywhere in between. Because of the versatility of this wine, you can find a good bottle at all price points.
Rose is the perfect wine to pair with a Mother’s Day brunch. Not too heavy for the late morning or early afternoon, it’s the ideal bottle to serve on the patio alongside a quiche and grilled vegetables.
Wine Club - Prosecco
All winter, I wanted to hunker down by the fireplace with a glass of a full-bodied red wine, like a Cabernet. As the weather warms, I seek out a lighter, fruitier, crisper wine, one I can see myself sipping on the patio.
Prosecco is the perfect choice.
An Italian white, prosecco can be sparkling, semi-sparkling or “still.” It’s usually light and aromatic, with fruit flavors and notes like peach or pear. In Italy, prosecco might be consumed at any time, with any meal. I enjoyed a glass with a lunch of a rich ragu over thick noodles on a side street in Rome and another while cruising down the canal in a vaporetto on a chilly evening in Venice. Outside of Italy, prosecco is generally an aperitif or dessert wine.
Prosecco is served chilled and best consumed when it’s a younger wine, as it can become stale.Serve prosecco in a flute, so the bubbles can aerate the wine and bring all the flavors to life. Prosecco is also the wine of choice in a Bellini cocktail, and can be used in a mimosa as well.
You don’t want to waste a single drop of prosecco, but it’s easy to overpour a sparkling wine. To pour a perfect prosecco, hold your glass at a 45-degree angle, and pour slowly. You can also prep the glass by pouring about a tablespoon of prosecco in and letting it rest before filling the rest of the glass.