In an effort to get a more rounded perspective I tried two different roses; one more traditional and the other a little alternative. I would also like to recommend not serving roses straight from the refrigerator, they will be too cold. I found the wine a bit more interesting as it warmed up slightly. I would suggest serving it around 58-62 degrees or so.
I started with Calcu Rose from Spain. The color was a light, but bright pink. The nose was faint, but there was a hint of grapefruit. The flavor was also of grapefruit and not much else, but I did enjoy the citrus notes. There was a slight sweetness to the wine, but all in all, I found the wine to be pretty flat. I guess I can kind of see where this would fit in with the wine world. It would be nice as a lunch wine, going well with lighter fare or at brunch if your not a fan of champagne. It's also mellow enough for people who are just beginning their wine journey and want to look beyond pinot grigio.
My second attempt was with the more classical Adelsheim Rose, out of Newberg, Oregon. The color on this one was a deeper pink and had more alcohol scent on the nose. Unfortunately, the flavor on this was really hollow. There was a slight floralness to it, roses perhaps and a very slight strawberry sweetness, but not overly so. But then again, I could just be imagining these things just because I am drinking a pink wine. Again, pairing for this rose would be something on the lighter side, perhaps a strawberry salad with grilled salmon or maybe a caprese sandwich.
In summary, roses are better than a white zinfandel, but barely. From my limited tasting experience, I found them to be extremely lacking and hollow in flavor. I don't really see them fitting into my wine world, unless I was to receive it as a gift (that is NOT a request).
**Calcu was purchased at Aragon Wine shop on 9th Ave and the Adelsheim can be found all over.
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