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Perfect white wine for red wine drinkers
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Children running through the streets, tank tops and flip-flips, and people pushing aside full-bodied reds and putting white wines in the fridge–it must be summer. Now now, red wine drinkers don’t throw down the paper and scoff. However, this is the norm of wine drinking especially when the heat index reaches 90° or even higher.
Thus, leaving the red wine drinkers thirsty at pool parties and positively parched on boat outings. For you, red wine lovers, a suggestion is offered. One up your “chill it and kill it” white wines by considering a Roussanne.
A Rhône varietal, Roussanne is a white wine that should be treated like a red: full of potential and body, able to enjoy for about five years after bottling. Typically aged in French oak and often blended with Marsanne in the Rhône Valley, this wine pairs wonderfully with richer seafood dishes: halibut, salmon, shrimp and lobster. Not into seafood or still thinking that any white wine can do that, how about something a little heartier? Pair this wonderfully with strong cheeses, preferable with a buttery hazelnut undertone, as an aperitif or with the main course – a roasted red chili Duck or rosemary and mushroom ravioli.
Known as one of the premier regions for Rhône varietals, Paso Robles and Santa Ynez Valley produce the majority of the 200 acres of Roussanne planted in California today. Although, if you look hard enough, you can find Roussanne in Northern California, I suggest Zaca Mesa’s 2006 estate bottled Roussanne from Santa Ynez Valley (86 points, Wine Enthusiast). With just a touch of minerality, their Roussanne aged for 10 months in new French oak provides the perfect hint of honey and spices to compliment the warmness of a hot night and cool down the staunchest of red wine devotees.
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