| 2010 Rosato di Barbera |
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Pink FlamingosWhether it’s thinking about the movie or just the birds the wine’s color resembles, the ’10 Rosato di Barbera is like them both: distinctive. So many people have (ahem) strong feelings about rosé, so we had fun making a wine that surprises them. No, it’s not a blush. The nose is all about fruit—strawberries, pears, maybe a white peach and a grapefruit, all topped off with a black cherry. It doesn’t take itself terribly seriously; in our opinion, it shouldn’t have to. The flavor is all about strawberries. It’s not sweet but not too tart with a surprisingly silky feel. There’s a little bit of lemonade on the finish that keeps it incredibly refreshing.. Rosato di Barbera complements Asian food nicely. It’s great with barbecue (particularly barbecued chicken) or grilled food. It works well with salmon—enough acidity to stand up to its richness but delicate enough not to overwhelm it; the same goes for creamy, stuffed eggs. It’s refreshing—the perfect summer aperitif. We wouldn’t tell if you put an ice cube in it. Rosé is a labor of love. It takes a lot of hand labor (and hand wringing) up front. It’s always a roll of the dice whether you’ve left the juice on the skins too long and made the wine bitter or not long enough so the wine is pale. Whether the yeast you use will enhance the flavors you taste in the grapes or just blast them into oblivion, whether it’s too dry and tart—it can be trying. But from the first time we tasted a lovely Provençal Rose and fell for pink wine, we knew we had to make it ourselves. Whether you like it, or not (and we think you will). Technical Data:
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