Hey there. I’m here, too. Got a bit of a late start after seeing the new site (love it!) so I just had my first taste. This is the third rose I’ve tasted since Friday and my favorite.

OK, folks, it’s 7. Let’s go! If anyone has trouble posting–and you shouldn’t–email me at biggs@commercialappeal.com. I’ll check it periodically and alert the webmaster.

This is my first time and I’m so excited to join you all. I did start sipping the rose about 20 minutes ago…I couldn’t wait. Very nice.

We are here for our first tasting with you

gimme a straw….this is an awesome wine….and spectacular rose….a new genre for me–umm….ummmm.uuummm

eating with baguette’s c/s! GOOD call JB

What a great choice

Glad you like the chicken salad, Julie–and very glad you like the rose. My favorite wines, although I feel like I’m learning every day. Welcome, Kerry and Donna!

We missed last week…couldn’t find the wine. I like this one…easy on the pallet (sp)…it’s growing on David (he likes one with a little more bite!)

Thank our illustrator Shane McDermott for the logo. Isn’t it great? Makes me want to have a garden party.

Donnie and David, remind me: Who likes red and who likes white? Wondered what happened to you guys last week…

I’m getting lots of different fruit…raspberries, strawberries, watermelon…a little spice on the finish..I love it!

I guess a rose’ is somewhere in between a red and white…? Very smooth, light and fruity. I can see myself on the patio this summer with this wine! (Donnie)

rose is one of my favorite every-day wines.I do drink alot of french but i think i have new favorite

Speaking to Ginger’s comment about dryness, I seldom find a rose that seems dry to me. I hear about all these Provencal roses that will make you pucker, but I’ve never found one. Some are dryer than others, but even the dry ones seem lusher than I expect. Maybe I need to start expecting something different!

Ginger, you asked for opinions — we think it looks like strawberry koolaid — lot of red berries on the nose — red berries and tropical fruit on the palate — almost sweet

true to the vintner’s ‘tasters notes’–I am getting the strawberries, cherries, raspberries and spice–saved from being TOO sweet by the herbal notes…..nice, clean finish….taster’s notes say Malolactic stopped and to the wine’s advantage….malolactic would have insulted the light lushness for me.

Good evening to all…this is such a light fruity wine. We are having it with a light salmon and tomato dish over rice.

Yes, I should be writing a reseach paper but thought we would check in with the blog. It’s not a sweet as most.

Okay, for us “novices”…what’s ‘malolactic’?

Usually, we serve roses chilled, but we agree with John & Elisha — this one improves as it gets warmer.

Hey, I just sat down with my omelet … black olives, bell pepper, basil, dried tomatoes and chorizo… tried the wine, i was surprised that the entry was as sweet as it is, but it dries out nicely from mid-palate back…. strawberries and raspberries, touch of dried herbs, a good stony quality on the finish.

the site looks wonderful,,, it was worth the wait.

Donnie & David,
Malolactic fermentation is a secondary fermentation that converts malic (apple) acid to lactic (milk) acid. It softens and rounds the edges on the wine.

Malolatic fermentation refers to a secondary fermentation process that wines can go through..it is when the malo acid changes to latic acid…it adds different flavor characteristics & complexity to a wine..this wine did not undergo ‘malo’ & was fermented in stainless steel tanks - which also helps retain some freshness we are experiencing

Fredric- glad you could join..the omelet sounds inspired..I wasn’t expecting the sweetness either..the last vintage was a bit drier..

I think it’s much more interesting as it warms! (This is Mimmye talking.)

yes to that touch of melon someone mentioned.
i really prefer a bone-dry rose, the kind jennifer says she can’t find. we’ll have to get together and taste roses when more of them come on the market in april, may and june. but this is very nice, an enjoyable quaff.

This is my first experience with a rose made from Sangiovese — I like it. Sangiovese is definitely one of my favorite grapes.

You’ll definitely have to find those roses for me, Fredric. I’ve sought them and have bought what I’ve been told are dry ones, but nothing yet has fulfilled the hype. And don’t get me wrong–I like the easy stuff, too.

Sorry I misspelled your name, Fredric. I’ve been reading your columns for years, you’d think I’d know! My apologies.

You don’t see rose from sangiovese very often..in fact this is the only one in our portfolio..

I loved it chilled–when first opened as it made me think of how wonderful it will be on warm spring/hot summer evenings….but as it warms….it is fuller, richer….and DEFINITELY would stand up to the spicy dish on it’s own two feetsies.

Sangiovese is one of the grapes of the DOCG Chianti

sangiovese is also the only grape permitted in Brunello di Montalcino and Vino Nobile di Montepulciano, also made in Tuscany

I may be on my own here, but this wine seems austere to me. I like it a lot, but I’m not getting much nose — maybe because I’m having a curried carrot soup and a snack of smoked salmon and caper on crackers. It’s steely, more sophisticated than I anticipated/

Interesting comment, Marie. It certainly has more flavor and I see that it’s sharper, too, instead of softer. Is it acid or tannins?

John, what is DOCG–can tell me another time if too involved for here. THX!

ALSO…remember, we’ve been on a tuscan kick….so hat’s off to Ginger who chose this for us (if I am not mistaken?)

there really wont be tannin in this wine because it sees very little contact with the skins or stems of the grapes, just enough to get the color.
and yes, this would be great in the summer, though i wouldn’t be surprised if the 2007 will arrive in a few months. Ginger can probably tell us that.

funny ha ha…or funny weird…or funny wow?

Ginger — I only had it in the refrig. about 45 minutes, and this seems like the perfect temp. Doesn’t it seem like people usually over-cool roses?

PB, roses shouldn’t be served TOO cold, it’s not as if they’re sauvignon blancs. a moderate chill is good to keep the acidity crisp and lively.

See JB–underscores my comment to you earlier this week about sibling wine exploration! (sounds naughty now that I see it typed out). OH Well…

The Pinot Gris is one of my favorites.Great price.We have it stacked on our floor

Peggy - sometimes people do tend to over chill their wines…I agree with John’s earlier comments - I think around 50 degrees is perfect..but I also enjoy tasting wines over a period of time as they warm- seeing how they change in the glass…of course i’m a wine geek

Jennifer, what’s next week’s wine?

Donnie and David, and any of the rest of you who would like a face-to-face at some point: I’ve been thinking about it. Weigh in on it now or by email.

L&M,let’s see if Oscar Vego is here. He wasn’t sure if he was going to make it, but let’s give him a minute and see if he can tell us about next week’s wine. If not, John, I’m going to call on you to fill his shoes…

Fredric, new world or old world

Fredric,

A real one or one of the “wanna-be’s” from the Great Northwest?

Fredric: Did you finish that whole bottle of A to Z already? And all by yourself?

I am tasting more of an herb quality as the wine warms.

I think he is doing something from Spain.We talked about at my wine tasting last night.It will be red

OK, Oscar thought he might have a wine tasting and I’m guessing he did. Next week–heaven help me, I left my notebook at the office–is a Luzon Spanish red, a 2006. John, can you help me out with this?? I know it’s two grapes…

Spain sounds good. Good juice and great value.

Love a good wine from Spain. The potluck sounds like a good time.

Jennifer you are correct

Everyone, I will post the exact name of next week’s wine tomorrow. Oscar said it’s an easy-drinking red and would be great with burgers or just about anything from the grill.

I have to admit, I was suprised that the wine was a “twist off” when I bought it. But this rose is SO GOOD! It just goes to show you…you can’t judge a wine by its label or bottle top.

Twist-offs are here to stay. They are inexpensive and give good protection to the contents.

Jen, twists and crown caps mean little or nothing these days–and I love the twist caps. The crown cas not so much since my champagne cork won’t work in the bottles.

Ginger, you picked a great wine and I hope you’ll come back again. Thanks for doing this!

Nice, interesting and enjoyable tasting tonight. We look forward to Thursday nights and to next Thursday in particular.

Enjoyed it, everyone! We’ll be happy to host the potluck…if you’ll all come to Olive Branch! Later. D&D

This is a perfect place for rose, Ginger–I’m with you.

GO GINGER…thanks for broadening my wine horizon again…great, great choice.

thanks Ginger. thanks Jennifer. and everyone.

Why next Thursday in particular, L&M?

SPAIN

And yet you choose China over Spain this summer!

Drinking is one thing — traveling another!

OK, everyone–good night. See you next week!

Hey Julie, I’m enjoying the blog. My first time to check in. I didn’t get by Busters to get the rose. I am drinking a Wolf Blass Shiraz!

will do