Skagit Food Co-op blog:

CV, the wine guy

Everything’s Coming up Rosé, 2016 Edition

This week (and perhaps next), it’s not CV, the Wine Guy; it’s CV, the Rosé guy! We currently have a beautiful Rosé display, in honor of Skagit’s Tulip festival, in the store. Rosés come in a field of shades of pink, ranging from light blush to salmon to deep, hot pink. While all Rosé have a similar flavor profile, they all differ in terms of dryness, sweetness, depth, and specific tastes. A few unexpected words that suit Rosé well? Nuanced, Affable, Unctuous (in the excessively smooth way, not the oily or greasy way), Fun!

Visit our display to discover the many delights of the classic pink wine. Rosé may have been invented in southern France — specifically Provence —but they can be made anywhere in the world, with any grape. In the Pacific Northwest, in particular, Rosé are springing up all over of the place, and by really big wineries, too.

We are currently featuring the following bottles of Rosé:
A to Z 2015, Elk Cove Vineyards Pinot Noir Rosé 2015, Ryan Patrick Rosé 2015, Domaine le Clos des Lumiere 2014, Mr. Pink, and more!

Here are our three tried & true tips for selecting Rosé:

Tip #1: when in doubt, go for a Provence Rosé and don’t spend more than $15.

So, what makes a Rosé, a Rosé? It’s simple. Rosés are produced in a variety of ways — the most common being early pressing of red grape varieties after a very short period (12-24 hours) of skin contact (maceration). White or red grape — the juice is clear; it’s all up to the skin to provide the color. We’ll get more into the wine making process, and the art of maceration, in a later feature.

Tip #2: Rosés are best enjoyed within 1-3 years of its vintage year. This is a perfect time for a 2014 or 2015 bottle of pink!

Tip #3: For the most part, you can assume that the following standard is true:
Old World Rosé (France, Spain, Italy) = Dry
New World Rosé (USA, South America, Australia) = Sweet




By: CV, The Wine Guy

CV, The Wine GuyCV is our resident wine guy and our newest cheese specialist. And he’s here to give you generous, succinct, friendly advice on wines (and cheese). CV is quick to say that he’s not a wine “expert” — he’s not the person to go to for fancy terminology — but he does know wine, and approaches it with robust energy and a desire to match wine with people, food, and experiences.