- The Washington Times - Tuesday, May 15, 2007

Chateau Guiot, Rose, Costieres de Nimes, 2006, $10

Dry roses, once shunned by American wine enthusiasts due to the mistaken impression that anything colored pink must taste sweet, are becoming more and more popular. As well they should. When the weather turns hot and sultry, as it’s bound to do before long, no wine proves more satisfying than a good dry rose. It offers the depth of flavor of a red wine, with the refreshing vivacity of a white, so drinking it is an experience that gives you the proverbial best of both worlds.

Good roses come from many places, but the standard-setters in terms of both style and quality hail from Mediterranean France. The wines made there display bright red fruit flavors characteristic of virtually all roses, but then enhance them with nonfruit flavors reminiscent of dried herbs and savory spice. Those secondary tastes give the wines subtlety and nuance, while also making them very food-friendly.

Chateau Guiot’s 2006 rose tastes of fresh cherries and strawberries, with a slightly earthy undertone, and an enticing finish marked by a distinct hint of pepper. It is a blend of grenache and syrah, and it is very young, very fresh, and very, very tasty. Try it with grilled chicken or pork, even beef on a humid summer evening. Given its attractively low price, you might well want to buy a case.

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