What wine goes well with warm weather and just about every food imaginable? Dry rosé, of course. They figured this out in Southern France eons ago, and Americans - not ones to be left in the dust - have more recently come to the same conclusion.
A well-crafted rosé has little in common with the ubiquitous sweet white zinfandels that most dry-wine drinking aficionados avoid. A really good rosé, like the ones consumed on the Cote d’Azur in France or at swanky resorts in St. Bart’s, can be chillingly refreshing and filled with seductive fruit flavor.
That's why Californian winemakers Jeff Morgan and Daniel Moore decided to make SoloRosa - “only rosé.” While bone dry, it’s still brimming with ripe cherry and raspberry flavors, tempered by tangy zip, a flinty, minerally core, and just a hint of toastiness. The wine is aged for five months exclusively in 2- to 4-year-old French oak barrels and offers multiple layers of intensity.
That doesn’t mean you can’t enjoy it on the rocks with a burger! But SoloRosa rosé also has the kind of class that allows to fit easily into a far more refined setting, pairing well with seafood, spice, fine sauces, poultry, game, and other red meats as well. Dare we say that it goes well with just about anything? In a word, yes!
Only 1,800 cases were made, much of it from Napa and Sonoma grapes.
SoloRosa Wines / St Helena, California / Ph. 707-963-3887
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