Recommended Rosé Wine ( a wine for people who don’t like wine)

Posted: Wednesday, 15 February, 2012 by deacongray in Food & Fun, Wine and Liquor Reviews

Recommended Rosé

Pamela Geddes (Spain) La Rosita 2003

OK, not a Champage, but a delightful sparkling rosé from one of the most interesting winemakers around, Scot Pamela Geddes. Pamela gave up a career in the Scotch Whisky industry to make wine, first in Australia, then South America, and finally at her own winery near Barcelona in Catalunya. This is Pamela’s sparkling Monastrell rosé a 12.5% beauty with a pale pomegranate colour, delightfully small, persistent bubbles and a nose crammed with fresh, summery berries, a touch of briar and a delicious creaminess. On the palate it is off-dry, with super ripe berry fruit, and a character of cream and strawberry pulp. The acidity is beautifully judged, with the mousse soft yet persistent, in a really lovely wine. £9.99, Cornelius, Hendersons, Peckhams, Luvians,

If the idea of matching Champagne to curry brought you up short a couple of sentences ago, I’m not surprised. That, too, would have been my reaction until last year, when I got to taste the latest releases of Krug with a selection of curries. A pairing of Malabar lobster – all coconut sauce and delicate spicing – with the Grande Cuvée stands out in my memory as one of the best matches of the year. But rich, weighty Champagnes, such as Krug’s Grande Cuvée, Bollinger’s Grande Année and Mumm’s Grande Cuvée are natural matches for richer styles of seafood, whether spiced or not. A relatively plain dish of lobster (or even langoustines) grilled and then smothered in butter, partnered with a green salad and one of the above wines would be my idea of Valentine’s Day heaven.


I might even be tempted to partner such a wine – especially one with a bit of cellar age – with foie gras terrine on toasted brioche. Not only do the flavours of wine and dish complement each other, I honestly think that a rich, dry wine with good acidity (such as Champagne) is a far better match for foie gras than Sauternes or other sweet wines, as I find the traditional pairing somewhat cloying and sickly.

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