Labor Day Barbeque Wine

I found this lovely Rose from Bordeaux so will enjoy this on this very American holiday...Pink Criquet.

Wine for Labor Day
Now, we all know that picking a wine for a summer holiday can be a challenge. Some people don’t eat meat, some only eat fish, some crave red meat on a barbeque. So, I thought, what kind of wine could be the common ground across a variety of dishes. Our menu includes simple grilled salmon glazed with a light sesame oil and soy, hanger steak marinated in garlic chives, fresh garlic, cilantro and olive oil, homemade aged cheddar Mac-n-cheese, an arugula and melon salad and roasted peaches with vanilla bean shortbread, topped with a raspberry sabayon. I admit, it may not be your typical neighborhood barbeque but really, it’s all quite simple. What's in my cellar that might be just delish to sip with this. I wonder?

I remember meeting Pierre Seillan of Bordeaux’s Chateau Lassegue a few months back when he and his wife Monique came through Chicago to pour their 2007 Bordeaux releases. I won’t go into the entire line-up of wines (you can at: http://www.chateau-lassegue.com/english/home.html) but the one I remember dearly is the Pink Criquet, a rose with a pink screw top, so it’s hard to forget. But the screw top (or “stelvin”), not to mention the pink color, shouldn’t mis-lead anyone into thinking this isn’t a memorable wine to be savored. It’s made by the saignee method, where the juice bleeds from the grapes, just before it goes into the tank,  imparting a very appealing blush color from the limited skin contact with the  60% Merlot grapes and 40% Cab Franc. . Being under 13% alcohol is another bonus. It's gentle flavors of subtle red fruits—a little raspberry and cherry--, some flowers, like a hint of roses, is robust enough yet refreshing.
This is a rose that certainly works with either red meat or salmon, not to mention other white meats, even when grilled. Served a tad chilled it’s a lovely quaffer.  I’m a huge rose fan from way back to my first trip to Provence twelve or so years ago. That’s my pick for the day and I’m looking forward to turning my 20 or so guests onto it. Happy Labor Day.
 

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