Rosé is perfect with lunch on the boat. It’s equally lovely at an afternoon picnic, backyard barbecue, book group, bridge game, potluck dinner, town sweeper, house gift, Valentine’s Day, the 4th of July, Thanksgiving, an anniversary, or an intimate evening.
I produce two rosés on the North Fork of Long Island, New York. One is dry. The other is off-dry.
Bouké Rosé (the dry one) is made with Cabernet Sauvignon and Merlot, has a beautiful salmon tint and aromas of red currant, pomegranate, raspberry and strawberry, with a delightfully lingering finish. It has a lot of volume for a rosé, almost like a light red wine. It tastes great with Mediterranean food, and also cools down spicy cuisines – Cajun, Chinese, Thai, Indian or Moroccan. The acidity is more prominent in this rosé, which perks up the food you’re eating.
Bouquet Rosé (the off-dry one) is made with Cabernet Sauvignon, Merlot and Gewurztraminer, has a pale salmon color and aromas of fresh strawberries and watermelon. It is light bodied, with a touch of sweetness and overall harmony. It goes well with richer dishes, such as burgers or quiche. It also goes well with vanilla or lemon-flavored desserts because of its sugar content. It makes them more zesty.
Aromatic and refreshing!