Sharing Rosé with Chad Paré of Folio Fine Wine Partners
This is one of our favorite times of the year. Everything is in bloom, and all of this year’s Rosés are hitting the shelves. This week we are excited to have Chad Paré from Folio Fine Wine Partners into the store. Chad is a dear friend. Actually, my first job in the industry, I worked side by side with Chad. Today, Chad works for Folio Fine Wine Partners, a company owned by Michael Mondavi along with his children. Folio is an importer and marketer that exclusively works with family-owned wines. In honor of Chad’s visit, how about we take this all a step further? We at Pearl Wine Company have declared 2017 the summer of Rosé. Before we tell you about the wines, how about a little history on Rosé?
First, let us introduce you to sweet Rosé. Sweet Rosé?!?! Yes.
How did we get here? One of the most common comments or questions we get from guests as they look for Rosé in the store is “Do you have dry Rosé? I don’t want a sweet Rosé.” There is a perception and belief that the majority of Rosé available is sweet. The good news today is that this is not the case!
Did you know the U.S. and France consume half of the world’s production of Rosé? Rosé consumption in the U.S. has been on the rise for the past decade. Rosé sales are better and more diverse than ever with new wines, brands and bottles. I can think back to 10-plus years ago having meetings where I and my colleagues scratched our heads and asked, “how do we sell Rosé?” Then, 5 years ago, I found myself asking “is this the year Rosé really becomes the choice drink for summer?” There certainly has been push in the industry for the past 10 years to champion Rosé. Now, Rosé has gone viral, earning hashtags and Instagram credit in social media like #roseallday, #yeswayrose, #roserevolution. Even bumper stickers can be seen declaring “yes you can still be a bad a** and drink Rosé.” So, yes, without a doubt I can proclaim Rosé season is here!
So, how did we get here? A little history to start. In the time of the Greeks, all wines were generally pale in color. They were essentially the color of today’s Rosé wine. Rosé was even being produced during the Roman Empire in area referred to as Provincia Romana – France’s Provence! In the 14th century, nobility acquired vineyards in Provence, laying the formation for the region’s modern-day viticulture. Rosé became prestigious as the wine of kings and aristocrats. Dry Rosé wines have been on the market for centuries, particularly in Europe. Sweet Rosé wine has never been a conversation in France… How did the U.S. end up with a perception that Rosé wine is sweet?
Rosé wine in the U.S. had a marginal place in the palates of the public. Many wine aficionados were drinking dry Rosé, but it was produced at a very small scale. In 1970, Bob Trinchero used a fermentation method called Saignée (from French bleeding), a method which is used when a winemaker desires to impart more tannin and color to a red wine. That free-run juice can then be used as Rosé. Admiring French roses, he fermented and barrel aged the free-run juice bottling of a small amount as a tasting room exclusive and called it White Zinfandel. Then, an accident happened during 1975 that would change the industry for ever. Bob’s White Zinfandel experienced a stuck-fermentation that year. The fermentation stalled before all the grape sugar could be converted to alcohol, leaving about 2 percent residual sugar. Bob decided to introduce it anyways and people loved it. By the 1980s, Sutter Home White Zinfandel was America’s most-popular premium wine!
In the early 2000s, wine consumption was on the rise in the U.S. Our palates had become more sophisticated, and we were accessing more wines on a global scale that were affordable. The insiders in the industry kept saying soon it would be the year for dry Rosé. Quietly, pockets of Rosé lovers started to develop in Aspen, Nantucket, The Hamptons and Miami. From 2010 to 2012, Provence Rosé exports to the U.S. doubled. Now, it is safe to say Rosé is here to stay. It is typically not sweet (at least in our store), and it is delicious. April is when you will start to see Rosé hitting the shelves and by May rose` season will be in full swing.
Let’s try our own hashtag: #neverasweetbottle.
Almost time to talk about this week’s offerings, but first, a little about Folio Fine Wines. Foliowine.com
Folio Fine Wine Partners was founded in 2004 by Michael Mondavi and his wife, Isabel, with their children, Dina and Rob Jr. Folio is an importer, fine wine agency and producer of quality wines from the world’s premiere and emerging wine regions, providing sales, marketing and public relations services to wine brands from California, Italy, France, Spain, Argentina, Austria and Germany. Wines from California include Animo, Emblem, Hangtime, Isabel Mondavi, M by Michael Mondavi, Oberon and Spellbound. From Italy: Attems, Bruno Giacosa, Coppo, Dal Forno Romano, Danzante, Donnafugata, Marchesi de’ Frescobaldi, Luce della Vite, Ornellaia and Villa Sandi. The Spanish portfolio includes Artadi, Capafons-Ossó, Fillaboa, Leda, Nita, Palacios Remondo and Vall Llach. From Argentina: wines of BenMarco, Crios, Nosotros; Susana Balbo with Charles Heidsieck (France), Laurenz V (Austria) and Prinz von Hessen (Germany) complete the portfolio.
Villa Sandi Il Fresco Rosé :: $15 sale $13
Whole Glera grapes are softly pressed, and the must is stored in controlled-temperature tanks after a first racking. The Pinot Noir grapes are pressed and put into tanks where light maceration is carried out in order to extract colors and tannins at a controlled temperature of 72°. The white must and a small part of the red must are blended before the blend is inoculated with selected yeast cultures. Fermentation takes place at a controlled temperature of 60°. Upon reaching the required alcohol and sugar content, fermentation is stopped by refrigeration. After a two month period on lees, the sparkling wine is ready for bottling.
Aromas of fresh berries and a hint of spice lead to a palate of crisp acidity and a creamy mouthfeel. This delightful sparkler is dry, fresh and zesty.
Ammiraglia Alié Rosé :: $20 sale $18
Alìe, a fabled sea nymph, a symbol of sensuality and beauty, inspired Alìe, an elegant rosé with a luminous pink hue and subtle ruby highlights. It is a stylish, beautifully-balanced blend of Syrah and Vermentino, varieties that express their finest qualities when grown near the sea. Scents of spring wildflowers, wild strawberries and citrus peel combine with a tasty vein of earthy minerality, classic to this growing area, that supports a delicate structure and infuses a lengthy, complex finish. Alìe makes an enchanting apèritif wine as well as throughout a meal, enjoyed with close friends and family.
Alìe 2016 is a refined and elegant wine characterised by its pale red colour and subtle peach highlights. Fruity and intense with immediate freshness on the nose gained in ripe fruity, the aromatic fruits carry from the nose to the palate, augmented by a textured streak of minerality, with citrus, Marasca cherries and white melon fruit notes. A characterful Rosé with a long, fresh, persistent finish.
Attems PG Ramato Rosé :: $18 sale $16
After 900 years of wine production, Attems aligned with the renowned Marchesi de’ Frescobaldi, one of Italy’s most revered wine families. Douglas Attems and the Frescobaldi family celebrate a legacy of friendship founded during their years as students at the University of Florence. Understanding that a wine’s quality and personality reflect the land it comes from, they have pledged to further enhance the vines at Collio. Together they have committed to innovative vineyard development and to strategic participation in the global market.
The Attems vineyard’s marl and sandstone soils known as “ponca” produce crisp and lively Pinot Grigios and Sauvignons. In northeast Italy, bordered by the Alps to the north and the Adriatic Sea to the south, lies the Attems estate in Collio. This estate soil, a sandy, clay marl, is firm to the touch and rich in minerals and microelements. This soil produces beautiful food wines with the structure and acidity to deftly pair with a wide variety of foods.
Cupra Ramato continues a tradition of the Republic of Venice, since “ramato,” or coppery, was the term that referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 36 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors.
A varietally classic coppery hue lights up this wine’s appearance; acacia blossom, cherry and hints of wild strawberry are quick to emerge, yielding gradually to roast espresso bean and ginseng. Tangy notes of slatey mineral enliven a very seductive palate, which impresses with its fine balance, followed by a long-lingering, fresh finish that concludes on a pleasant note of bitter almond.
It is perfect when paired with fatty fish, with delicate or vegetable-based antipasti, the ideal companion to summer dishes, and is delicious as well as an aperitif.
Susana Balbo Rosé :: $24 sale $20
Susana Balbo became the first female enologist in Argentina after graduating with honors from Don Bosco University in Mendoza in 1981. Due to the male-dominated industry in Mendoza, her first job took her north to Salta where she changed Argentine wine history with her first vintage of premium Torrontés.
Susana continually seeks innovative ways to enhance her winemaking, from experimenting with barrel volumes (160L through 6,500L) to testing wild versus cultured yeasts. For premium wine production, Susana chooses concrete eggs for fermenting vessels. The egg’s porous concrete breathes like oak yet allows the wine to develop as if it were made in stainless steel. The resulting wine has a pure expression of fruit with a richer, more complex mouthfeel.
The wines of Susana Balbo’s signature series are her maximum expression of her art as a winemaker. The barrels with the most sophisticated aromatics and flavors are selected for this line. Susana looks for great complexity and balance in her wines, and each varietal is individually fermented and aged in order to achieve this. All of the wines of this line are a reflection of the personal likes and preferences of Susana, who individually composes each batch.
After exploring fruitfully with white wines, Susana decided to experiment with a new, fresh, aromatic and engaging Rosé made “a la Provencal,” where the winemaking team applied similar techniques used for the whites: an early picking time and an extremely gentle pressing to get a very light-pink, red-onion-peel, salmon color. The result: an unbeatable wine with fresh, citric, mineral and sweet red berries aromas.
Pairing: Grilled fish, seafood, smoked meats
These prices good through Tuesday, May 2.
The Post Brewing Company will be in store with four of their classic and seasonal beers. Their Chicken Truck will also be outside of the shop during our tasting! Grab a bite after you grab some beer…
We start sippin’ and tastin’ at 4pm. Hope you can make it! Tag your pics #pickitupatpearl so we can CHEERS!
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