Chloe Rosé 2015, Monterey County
S ome people tell me they drink rosé when they can’t decide between white and red wines. I don’t judge people on why they drink a certain wine because you don’t need a reason to drink wine.
But I am more proactive when it comes to rosé wine. Dry rosé is so good you can drink it with all kinds of food or simply sip it by itself. I will go out of my way to find a nice rosé, and research suggests I’m not alone.
Nielsen Data reports sales are up 60 percent for rosé selling for $12 or more during the 12 months ending February 27 of this year. Consumers are leaving the cheaper white zinfandel and moving to the more expensive dry rosés.
Rosé traditionally has been considered a summer drink, but it is a wine you can drink all year long. It is especially versatile for holiday meals. It has the acidity of a white wine with the fruit characteristics of a red wine.
The Chloe rosé is a light and elegant pinot noir-based blend with delicate aromas and flavors of raspberries, strawberries and watermelon. It is a beautiful pink color. Despite the rich fruit it is crisp and well-balanced with a bright acidity and creamy mouthfeel.
The grapes are picked at night and slow fermented in cool vats to retain aromas and natural acidity. The color comes from leaving the juice on the purple skins of the grapes for a short time after pressing.
The blend is 75 percent pinot noir 20 percent pinot grigio and 5 percent merlot from premium vineyards in Monterey County. It should be served chilled.
Some people think the pink color of rosé comes from blending red and white wines, but the color comes from stopping a key process in the production of red wine. Nearly all grapes produce clear juice. The color in red wine comes from prolonged contact between the juice and the skins.
When making rosé the winemaker removes the skins when the wine reaches the color he or she wants.
While marketing certainly is a major part of this brand, it’s the wine inside the slim Alsation-style bottle that will keep you coming back. The label of this rosé and other Chloe wines features a drawing of an elegant bow, making you think of it as a great wine to bring to a dinner party.
After you taste this wonderful wine, you will run back to the store to buy more for yourself.
During October the company donated $2 to the Breast Cancer Charities of America for every bottle sold.
Winery: Though only two years old the Chloe Wine Collection is making an impact on the world of wine. The line was developed by European winemaker Georgetta Dane to offer premium wines that deliver on elegance.
Besides rosé, the portfolio includes Prosecco DOC, Sonoma County chardonnay, Valdadige DOC pinot grigio, Monterey County pinot noir and California North Coast red blend Red No. 249.
The winery is able to select fruit from the best growing regions to create intense wines with elegance and sophistication.
The name comes from the Greek word meaning “blooming,” to reflect the grapes Dane chooses from special vineyards.
Dane was born and raised in Romania and earned a master’s degree in food science. Her husband applied for a U.S. visa on a whim and the couple received green cards eight months later, on the day of their daughter’s baptism. The Danes decided to take the leap and left behind careers and a new house to try their hand at making wine in the New World.
Georgetta found work with Kendall Jackson in Monterey as a lab technician. Her knowledge of wine brought respect in the industry and in 2004 she joined The Wine Group and got her own brand in 2007. Chloe is part of The Wine Group.
With the Chloe Wine Collection Dane joins Old World roots with contemporary American culture. She works with each batch of grapes to pull out the best so the wine reflects its origins.
She was named the International Women’s Wine Competition Best Woman Winemaker in 2012.
Goes with: We had this wine with chicken fried rice I made to use up some leftovers. This is a very simple meal to make.
We had rice left from a Chinese take out dinner and some grilled chicken. I scrambled a couple of eggs and fried them. Then I cut up the egg to add at the end.
I cut up celery, carrots, bell peppers, green onions and snow peas, stir frying them for a minute or two in a frying pan or wok. Then I added the rice, soy sauce and chicken and stir fried everything. My wife Teri likes water chestnuts so we added a can of those. As the mixture warmed up I added the fried eggs.
Keep adding soy sauce until the mix is the color you like. The more soy sauce you add, the darker it gets. You only need to cook this five minutes or so, to keep the vegetables crisp. You can add virtually any other vegetable you like, such as mushrooms or broccoli. Add a salad and you have a tasty, quick meal.
This rosé paired well with the fried rice. It’s not easy to match a wine to this dish because of the soy sauce, but the fruit flavors and crisp acidity were able to keep pace with the salty soy sauce flavor.
This wine also would go well with roast chicken, pizza, pork chops, grilled cheese sandwiches, crab, turkey and fresh fruit.
Chloe Rosé 2015, Monterey County