With the worst of winter behind us and the buds and blooms of Spring poking their reluctant heads out to sun themselves in anticipation of clear blue skies, it\u2019s a perfect time of year to put some pink (Ros\u00e9 that is) on your table at your next Sunday lunch.<\/p>\n
Ros\u00e9 is an obvious compromise between the bold, juicy, red berries of a heavy winter red and the fragrance and perfume of a summer white.\u00a0 And at my place, last Sunday saw the Shingleback Salmon Ros\u00e9 2014 matching a zesty lemon chicken risotto on the deck\u2019s outdoor dining table.<\/p>\n
Ros\u00e9 is a style normally served in its youth and heavily chilled, but if you can have enough patience, the Salmon Rose becomes delightfully floral as it warms in the glass and delivers on the front palate all of the ripe strawberries and red rose petals that appear on the nose.<\/p>\n
It\u2019s definitely a lighter style and more savoury than sweet, but the Salmon Ros\u00e9 finishes well with enough gentle acidity to retain its structural integrity right through to its flavoursome finale.<\/p>\n
It\u2019s only available at Vintage Cellars, but at the $16 price point, it\u2019s probably not a big ask.<\/p>\n","protected":false},"excerpt":{"rendered":"
With the worst of winter behind us and the buds and blooms of Spring poking their reluctant heads out to sun themselves in anticipation of clear blue skies, it\u2019s a perfect time of year to put some pink (Ros\u00e9 that is) on your table at your next Sunday lunch. Ros\u00e9 is an obvious compromise between…
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