The Wines of Summer

















As I’ve mentioned before, the seasons are a little different here in the 50th. There is no one
season where April’s showers brings May’s flowers – the 50th rains constantly especially in my
neck of the woods in Kaneohe, Hawaii. There are no changing of the leaves after summer nor is
there any reason to don winter wear. We simply have two seasons, a hot summer that lasts from
October through June and a very hot and humid summer from July through September. And
never mind “La Nina” bringing milder climatic changes and sending less hurricanes our way, we
just dodged Madeline and Lester in succession. That Doppler weather map constantly looks like
Van Gough’s Starry Nights surrounding the 50th!

Liquid Respite

So when the mercury only seems to climb, short of hibernating at every air-conditioned mall
for 3 months, what’s a Hawaii native to do? Cool down with frosty beverages of course! And the
first place to start is with Rose. No, not that pink tinged Zinfandel though it’s actually made in
the traditional saignee method whereby pressed grape juice is “bled” out of your fermentation
barrels to create a lighter wine version of the parent red grape. Though “white” Zinfandel is
produced in the traditional manner, its production was simply started to concentrate the red
zinfandel wine with the Rose version a by-product of red Zinfandel. I’m talking about Rose
produced as the primary wine product that’s more than a tutti-frutti, watermelon and
strawberry flavored beverage but also carries mineral and wet stone with a perfect flow over your
palate. Master Sommelier Chuck Furuya would call this a wine with no “branches” that’s very
food friendly and yet very “gulpable”.

Old World Rose

Probably the earliest prototypical Rose wine comes from the Southern Rhone region in the
commune of Tavel. In Tavel, only Rose wine is produced from Grenache, Cinsault, Mourvedre
and Syrah grapes in the traditional saignee method. In fact, with the exception of Champagne,
ALL Rose wine produced in France MUST be produced by leaving red grape juice in contact with
the skin just long enough to give the juice its salmon color – you can’t simply add some red
wine to white wine to create a Rose… unless you’re in the Champagne region.
And other than Tavel, there are other regions in France that grow red grapes but make no red
wine whatever. The house of Clos Ste Magdeleine on the picturesque southern coast in Provence
grow Grenache, Cinsault and Mourvedre – all red grapes – but it’s simply for their Cassis Rose
which is one of my favorite Roses. For the record, their two white wines – Cassis Blanc and Bel
Arme are also spectacular wines perfect for summer weather.
Also in Provence, you’ll find Chateau d’Esclans which produces four different Rose wines
starting with the “Whispering Angel” all the way up to their pricey and rare “Garrus”. I can only
vouch for their entry Rose and even if I could find a bottle of Garrus, probably would opt for
three bottles of Whispering Angel plus additional loose change.
And slightly farther east sits Domaine Tempier in the Bandol region which primarily produces
hearty red wines but also produce one Rose that maintains much of that oomph found in the
red wines, just a little lighter and refreshing.

Of course Rose isn’t limited just to the French mainland and one of my newest favorites hails all
the way from the island of Corsica which sits closer to Italy than the French mainland. Produced
from the native red grape, Sciaccarellu from vines almost as old as yours truly, the resulting Rose
is like drinking clouds leaving just the perfumed essence after you swallow. The last time I had a
wine with the same ethereal qualities was the first time I sampled the seasonal Kubota
Tokugetsu “Harvest Moon” sake.


















Closer to Home

While you can still find your favorite White Zinfandel in any supermarket, the Golden State
also produces many other Rose wines. The difference between Roses found in the Old World and
the New World pretty much follow the same tasting profiles as red and white wines. The Old
World versions tend to be a lot less fruit forward with more pronounced minerality. That doesn’
t imply domestic versions are lacking quality compared to the Old World. They’re just different
and the main factor is what YOU like in a wine. For instance, during those dog days of summer
when I’m consuming spicier Thai or Vietnamese cuisine, the fruitiness and sweetness in a
domestic Rose would be a lot better pairing than a bone dry French Rose.
And one of my favorite domestic versions is Palmina’s Botasea, partly because I’ve met the co-
owner who seems like a really nice guy, partly because $1 of every bottle is donated for cancer
research and partly because sometimes you just want a fun wine when the mercury exceeds 95
degrees!
My other favorite domestic Rose is a hybrid – like a Prius. Its founder is Master Sommelier
Richard Betts who wanted to create a Rose inspired by those bottles found in Provence, France.
So while he is pure American, the grapes are pure French and the resulting wine is in the words
of Chuck Furuya, pure “deliciousness”. Especially when paired with Asian inspired cuisine like
ramen, siu mai and shoyu glazed pork belly.


















Bubbly Rose

Rose also is available as a sparkling wine or Champagne and is my favorite sub-class of sparkling
wine. And though most large Champagne houses simply add still pinot noir to their Champagne
to produce a Rose (this includes Dom Perignon and Krug), the house of Drappier still produce
their Rose via the saignee method. And because Drappier never had great marketing and
distribution in the US, you basically are getting tete de cuvee quality for entry level pricing.
Hands down, Drappier is one my favorite Champagne houses.
Of course, if you do hit those six numbers on your Powerball, Dom Perignon, Krug and Jacques
Selosse do make exceptional salmon colored bubbly…

The Gochiso Gourmet’s Short List




















My Essential Rose (~$15)
Great with Asian inspired cuisine and it won’t break the bank. It also is sealed with a Stelvin
(screw cap) so no corkscrew is needed to “uncork” the bottle















Marquiliani (~$36)
Like drinking a cloud… Though not the easiest Rose to procure…





















Chateau d’Esclans Whispering Angel (~$24)
Another favorite that won’t break the bank. Maybe one day I’ll splurge on its $90 sibling, Garrus

















Clos Ste Magdeleine Cassis Rose (~$37)
Very food friendly or great simply sipped with some hot jazz

Domaine Tempier Rose (~$39)
A hearty Rose that can pair with heartier cuisine

Palmina Botasea (~$20)
What reason? I just wanted something chilled