Gerard talks of leaving winter behind, Aussies and rosé wine

Gerald Richardson4IT hardly seems like we were queuing up to sit on Santa’s knee and here we are with the kids off for the half term.

Is time going faster or do you just record it at a different speed once your past 40?

Anyway like it or not, winter is easing it’s way out and the snow drops are sparkling on the roadways so its time to talk rosé folks.

A few years ago I’d have crossed the road to avoid even looking at a rosé wine, so awful and sugary were most of the imports to the UK and to be honest while I’ve never been one for flexing my pecs and talking in deep tones about the latest Black and Decker advert, even I would have found it difficult in West Cumbria to openly consume rosé but hey, its a wonderful new world. Nowadays it doesn’t matter who you are or where you work, rosé is acceptable, well, almost.

Its like the Grey Squirrel of the wine world, cute and mildly acceptable but easily stuffed in the cupboard if a neighbour pops round with a Puligny Montrachet.

Anyway proper rosé are basically red wines with very limited skin contact and sometimes a shorter maturation creating a lighter usually pink tinged wine with soft raspberry flavours and sometimes hints of Strawberry.

Regardless of the best claims of wine makers I really wouldn’t recommend pairing them with food unless you make a habit of cooking food so bland that a hound dog would turn its nose up at it.

They are and should always be aperitifs or wines to cook a barbie with but not to par with the carcinogenic results.

In my view the very best rosés are still made in France, Provence to be more accurate.

They use grapes such as grenache, cinsault and mouvedre all of which give up their fruit flavours quite easily but there are also one or two rather interesting Italian Pinot Grigio rosés now and these are the ones I tend to lean towards.

They tend to be crisper and more refreshing and have no pretensions of being anything other than a starter wine.

As far as the new world is concerned, I have a rather poor opinion of their attempts over the last 30 years.

The Aussies try hard to make rose with a punch but that is like giving Dolly Parton a Machine gun and flak jacket and the Americans can’t escape their mistakes of the 80’s when they flooded the market with one of the worlds worst ever wine styles, Blush Zinfandel.

If ever there was a wine crime worth Life it was this.

Blush is what you should do if you buy this awful rubbish.

Anyway here’s to the sun starting to come back because that says just one thing to me, Merlot, so lets have a good crack about that next time.