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Okanagan-Taste

It's never too soon for pink

Spring is here, at least according to the calendar.

The weather may not be completely co-operative, but I have taken out the patio chairs in an attempt to send a signal to the universe that the Okanagan is ready for shorts and sandals.

In that vein, I have begun putting bottles of rosés in the beverage area of the fridge about a month earlier than usual (though I do drink pink all year), because preparation for those first few days above 20 degrees is a solid plan.

There are a few ways to make rosé, and many different styles from fruity to dry to sparkling.

Pink wine is made by allowing the skin of the grapes to have some contact with the fermenting juice. The longer the skin contact — which might be as short as a few hours — the more colour to the wine.

And, there is the saignée method — literally “bleeding” in French. Some of the juice is removed after skin contact, which concentrates the flavours and characteristics of the wine.

No matter how it’s made and no matter your personal preference in aromas and flavours, here are a few bottles to consider this spring and summer, or really, any other season too.

CedarCreek Pinot Noir Rosé 2018: The previous vintage is sold out, so grab a bottle if this super pale pink wine — with expressive floral notes, a bit of fresh plum, and flavours of strawberry shortcake — before it flies off the shelf too. $19

Time Winery Rosé 2017: Syrah and a touch of Cabernet Franc come together for this bottle that firmly reflects the Okanagan terroir, but with a nod to southern France. A nose of pink grapefruit and fresh raspberries, and a crisp and refreshing sip. $23

Pentâge FIZZ Rosé 2017: A delightful sparkler from a blend of Pinot Gris, Merlot, Cabernet Franc, Syrah, Cabernet Sauvignon, and Malbec. Plenty of red berries and cranberries on the nose and palate, with a dry finish. A perfect choice for Easter brunch. $23

Culmina Saignée 2017: This blend from the juice of the winery’s red Bordeaux varietals is a complex rosé with mineral, sage, and herb notes. There are many flavours to explore with an elegant and bright finish. It’s one to talk about with your wine geek pals. $24

8th Generation Pinot Meunier Rosé 2018: This grape is one of the three main varieties used for champagne as it adds body to bubbly. Full of red berries, pink grapefruit, plum and rhubarb nuances, this is a unique pink drink. $20

Roche Texture Rosé 2017: There might be some older vintages behind the counter, if you ask nicely, to do a vertical tasting of this bottle of Zweigelt with a drop of Schonberger. The 2018 is now available. Watermelon and pomegranate; pair with barbecued salmon. $20

Arrowleaf Summerstorm 2017: With a name like Summerstorm, you know this sparkling wine made with Zweigelt grapes lends itself to hot, summer nights.  Aromas of rhubarb and strawberry pie, with a vibrant pink grapefruit finish and a touch of sweetness. $26

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About the Author

A creative thinker with more than two decades of experience in communications, Allison is an early adopter of social and digital media, bringing years of work in traditional media to the new frontier of digital engagement marketing through her company, All She Wrote.

She is the winner of the Thompson Okanagan Tourism Association's 2011 and 2012 awards for Social Media Initiative, an International LERN award for marketing, and the 2014 Penticton Chamber of Commerce Business Excellence Award for Hospitality/Tourism.

Allison has amassed a following on multiple social networks of more than 30,000, frequently writes and about social media, food and libations as well as travel and events, and through her networks, she led a successful bid to bring the Wine Bloggers Conference to Penticton in June 2013, one of the largest social media wine events in the world, generating 31 million social media impressions, $1 million in earned media, and an estimated ongoing economic impact of $2 million.

In 2014, she held the first Canadian Wine Tourism Summit to spark conversation about the potential for wine tourism in Canada as a year-round economic driver.

Allison contributes epicurean content to several publications, has been a judge for several wine and food competitions, and has earned her advanced certificate from the Wine and Spirit Education Trust.

In her spare time, she has deep, meaningful conversations with her cats.

She can be reached at [email protected]



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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