Page 45 - Book - FF.cdr

Faculty Corner Article

The Rosé wines are to be served chilled, almost to the same level as the whites. These make them a natural choice
of aperitif or as pairings with first course of meal. Undoubtedly, roses are also perfect for spring and summer
months and are refreshing options, being more food friendly than some of the more delicate white wines. It is
also a great picnic wine as it has a lighter body and delicate flavours. Thus it goes well with sandwiches or
something as humble as French Fries.
The Old & New World Rosé
South of France is the cradle of Rosé wines, here best makers of Rosé wines could be found. Their pale colour
and typical lightness make the easily likeable. Popular in France since ages, many of the exquisite Rosé wines
were not available in the rest of the world, but thankfully all that has been slowly but surely changing. The acidity
level of these wines is fairly low and a good Rosé is not immediately comparable to either white or red version.
Fruitier aromas of warmer climates of the wine making country add to the charm of the rose of the region such as
those that come from Tuscany in Italy.
Indian Rosé Wines Promotion
The Indian wine industry is making a mark internationally and exploring the domestic market at the same time.
The main league Indian Winemakers- Four Seasons, Grover, Sula, Big Banyan, Nine Hills, Vinsura and others
all have a rose in their portfolio.
The Four Seasons Rosé - a shiraz and zinfandel blend is fruity and floral on the nose, it came up trumps not only
as an aperitif but as an accompaniment to food, and finally as the dessert cocktail with fresh strawberries. Their
Rosé is a slightly sweet wine that is a perfect accompaniment to spicy Indian Cuisine. It has a mesmerizing
bouquet of violets, roses and strawberries, along with a fruity taste on the palate.
Big Banyan's Rosé is a Zinfandel and is crisp with a nose that is perfectly balanced and appealing. To its credit,
the Big Banyan wines are particularly good and their rose is definitely a notch up on many others.
Sula offers three versions of rose in their list and Grover too has a balanced Rosé full or typical characteristics.
Rosé with Food
The sheer versatility of rose in terms of aromas and the distinct fruits on the palate makes it a perfect
accompaniment to food for a wide gamut of styles and courses. Rosé works well with most canape's – vegetarian
and non vegetarian. As it is served chilled, it works brilliantly for all summer times of day and evening.
The smoothness of Rosé wines and their appreciable crispness, makes them excellent matching with every dish
of pasta, with pizza and also useful for recipes based on fish; in particular fish soups and roasted fish, especially
when they are richly seasoned and spiced. Rosé wines are also suited for the matching with mushrooms and with
dairy products, as well as with soft cheese.
Rosé wines, thanks to their characteristics, are well matched with meat dishes as well, particularly with white
meat, and from sautéed meat to roasted meat. It is even ideal with mushrooms and truffles. Moreover, these wines
are also good as aperitifs. Thanks to their low, however appreciable acidity and to their roundness and moderate
alcohol quantity, Rosé wines are well matched with cold cuts; from lean ones to fatty ones.
As for the Indian cuisines, try it with biryanis and south Indian dishes where coconut has been used. Being
aromatic and fruity, it can be ideally paired with different cuisines of India.
One French Champagne maker cautions that a Rosé champagne would not go with everything in a meal and
should be avoided with pronounced bitterness, strong acidity or items cooked with other alcohol. But rose with
strawberries and rose with salty crunchy caviar is still a classic worthy of treat. “Rosé Champagne is flirtatious
and youthful,” It definitely lends itself well to food pairings provided some thought has been given to the style of
the champagne and the food selection.

“Happy Rosy Future”

M.K. Sachan
Senior Lecturer
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