Blustery rain storms don’t usually inspire me to drink a rosé wine, except for Thanksgiving time. It can be challenging to pair a single wine with the myriad of flavors. You can close your eyes and see a table laden with Thanksgiving favorites: turkey, cranberry sauce, green bean casserole, mashed potatoes, squash and pumpkin pie. Many will go for a nice Washington white wine based on the turkey. I challenge you to Think Pink and drink rosé wine this Thanksgiving!
Here are some great Washington rosé wines for your table
Virginie Bourgue Lullaby Rosé is a proverbial favorite of mine. It is an enticing example of 100% grenache, Crafted from Washington state fruit but the style is all French. This Provençal style rosé is elegant but unassuming. Good acidity makes this a great wine to pair with the rich Thanksgiving dishes.
When I used think of Robert Ramsay Cellars, I didn’t think of rosé. Robert Ramsay hit this one out of the park. This wine won first place at the annual Rosé Revival at Ray’s Boat house last June. Vibrant flavored this rosé sold out quickly but if I had one in my cellar, I would pull it out this week.
EFESTE has a great Washington rosé. The 2011 Babbit Rosé, named after a friend is a good choice for your table. This rosé has the body and flavor to be a great pairing with your Thanksgiving feast. This tasty Washington wine is aavailable at the winery or order from EFESTE online.*
The second place winner for best Washington Rosé is Ott and Murphy Wines Rosé of Tempranillo/Grenache. This dry Washington rosé is a balance of juicy fruitiness and tantalizing acidity. Priced under $20, the Ott and Murphy Rosé is available online and in store at Wine World (sponsor).
Want a wine that is pretty inside and out? Long Shadows Juliette Dazzle is beautiful in a great looking bottle. This is another rosé named after friend or family. Juliette is the name of Allan Shoup’s granddaughter. Unique in the fact that this wine is made from Pinot Grigio grapes. Pinot grigio is typically a white wine grape but this rosy colored rosé gains it’s color from fermenting on the skins and a bit of Sangiovese.
*Nancy, a contributing author works at EFESTE.