Forget the cameo role at parties—make sparking rosé the main star
written by Sara Schneider
1 of 5Photo by Thomas J. Story
Your guide to the perfect pink sparkler
With an enormous gamut of flavors from the Pinot Noir and Chardonnay grapes it’s made from, pink bubbly is a celebration in a glass and a great match for party food. These menus pair wonderfully with this wine and may surprise you.
2 of 5Photo by Thomas J. Story
1 | Soter Estate Grown 2005 Brut Rosé(Yamhill-Carlton District; $48). Wonderfully furious bubbles carry floral aromas, tart and spicy red fruit—cherry, cranberry—and a punch of grapefruit zest on the finish.
2 | Gloria Ferrer 2006 Brut Rosé(Carneros; $42). Vibrant and spicy cherry, rhubarb, and watermelon scented with rose petals.
3 | Gruet Nonvintage Brut Rosé(New Mexico; $15). Tart raspberry and pear lead into a riot of berries, grapefruit, and lively bubbles.
4 | Iron Horse 2005 Brut Rosé(Green Valley of Russian River Valley; $50). Bold, red, and spicy; raspberries spiked with a little sassafras and orange zest.
5 | Roederer Estate Nonvintage Brut Rosé(Anderson Valley; $27). Fresh apple cider, delicate cherries, bright lemon, and earth.
6 | Mirabelle Nonvintage Brut Rosé by Schramsberg(North Coast; $27). Green apple and pear from Chardonnay; framboise and warm spices from Pinot.
7 | Domaine Carneros “Cuvée de la Pompadour”Nonvintage Brut Rosé(Carneros; $36). Earthy, smoky yeast under strawberry, cranberry, and citrus peel.
3 of 5Photo by Annabelle Breaky; food styling by Karen Shinto
Try rosé with this potato bar menu
Small, steamed Yukon Gold potatoes—halved, scooped out a little, and topped with: salmon caviar, capers, and crème fraîche
Shelled crab, green onions, and Louie dressing
Sautéed wild mushrooms, caramelized onions, and crumbled bacon