As visitors sipped wine under a shade tree on a sunny afternoon, Raechel Kuehn poured a glass of Moscato Rose at Penns Woods Winery in Chadds Ford, smiled and said, “Rosé is kind of having a moment right now. Everyone wants to ‘rosé all day’ and ‘drink pink.’”
Raise a glass! Saturday’s National Rosé Day.
“What I love about rosé is that it is everything refreshing about a white wine. It’s cool. It’s crisp. It’s clean. But it has the heart of a red wine,” added the tasting room and sales manager. “Just because it’s pink doesn’t mean it’s sweet.”
While moscato’s naturally sweet, the winery’s White Merlot and Field Blend Rosé are dry, made from the saignée (bleeding) method.
“We let the skins bleed into the juice, but we don’t leave them in contact,” said Carley Razzi Mack, co-owner and marketing director. “And you’re left with these beautiful colors.”
Chaddsford Winery applies the technique to its Artisan Series Dry Rosé, bleeding off “the initial juice that comes out of the fruit.”
“That first 20 percent is the lighter juice that’s being used to make this,” explained Corey Krejcik, vice president and general manager. “It really provides a flavorful, fruit-forward, bright, crisp, dry rosé.”
The remaining “80 percent goes into other bottlings,” he said, producing “more full-bodied” reds.
On the sweet side, Chaddsford’s Sunset Blush is “meant to highlight the Steuben grape” with peach, pink grapefruit, strawberry notes. Try it in cocktails and pink lemonade wine slushies.
Manatawny Creek Winery in Douglassville also bottles a perfectly pink Steuben wine dubbed Rose.
“It’s just a really easy-to-drink, middle-of-the-road, pleasing summer sipper. We call it a really good picnic wine,” described winemaker Joanne Levengood. “If you like white zinfandel, you’re going to love this. It’s got a lot of character.”
Pour some in sangria, freeze it for a “frosé” or mix with seltzer for a “light, fizzy drink that cuts down on the sweetness.”
Back at Penns Woods Winery, talk turned to pairings.
“I’m the biggest fan of rosé and grilling,” Mack said. “It’s a very food-friendly wine” with “different styles of it that fit every palate.”
So, stop and smell the rosé. “Beginners that are either trying to drink from sweeter to drier or are just getting into wine, this is a really nice starting point.”
Pink SangriaIngredients1 bottle pink wine
¼ to ½ cup sugar, to taste1 cup ruby red grapefruit juice (fresh squeezed is best)
Sliced fruitInstructionsCombine ingredients in a large pitcher.
RECIPE COURTESY OF MANATAWNY CREEK WINERY
Sunset in PalomaIngredients1 ounce Bluebird Distilling Sugarcane Rum
¾ ounce Chaddsford Sunset Blush
1 ounce grapefruit cordial¾ ounce lime juice
Grapefruit peel for garnishInstructions
Combine the ingredients in a cocktail shaker. Add ice, shake well and double strain into a coupe glass (Champagne saucer). Garnish with grapefruit peel.
RECIPE COURTESY OF CHADDSFORD WINERY
Pink Lemonade Wine SlushiesIngredients
1 package of frozen lemonade concentrate
1 bottle of Chaddsford Sunset Blush
InstructionsMix in blender and add ice until it reaches preferred consistency.
RECIPE COURTESY OF CHADDSFORD WINERY
Sunset Blush Wine-Infused Cocktail
Ingredients1 egg white5 ounces Sunset Blush wine
1 ounce gin2 sprigs thymeInstructions
In a cocktail shaker, combine the egg white, Sunset Blush wine, gin and one sprig of thyme. Place the lid on the shaker and shake for about 2 minutes or until the egg white is frothy and thick. Add ½ cup of ice to the shaker and shake for another minute. Strain the cocktail with a fine strainer and pour into a wine or coupe glass. Garnish with remaining sprig of thyme and serve.
RECIPE COURTESY OF ALLY ZEITZ, DREXEL UNIVERSITY FOOD LAB
Rosé Strawberry SaladMix equal parts of vinegar and dry rosé wine with a touch of oil and toss with arugula, strawberries and goat cheese.
RECIPE COURTESY OF PENNS WOODS WINERY