2008 Sainstburry Rose of Pinot Noir

WELCOME BACK TO THE K & J SESSIONS! It seems we've gotten some momentum going, and are now posting every week. Maybe it's the nice weather prompting us to drink more whites and roses (as we are devoted red wine junkies), and we need more non-reds in our repertoire to recommend for those wanting to enjoy a bottle of wine outside. We are on a crusade to save roses from their bad rap and association with the not-so-reputable White Zinfandel, one bottle at a time.

TONIGHT'S WINE: SAINTSBURY 2008 CARNEROS VIN GRIS OF PINOT NOIR

_________________________________

K: Just to clarify things, "Vin Gris" is a term used in the Bordeaux region of France to refer to a rose made from Pinot Noir.

J: Even though this is made west of Napa Valley. It does have a pretty label.

K: Yup. I think they took a picture of their winery, ran it through Photoshop and hit the Van Gogh button.

J: Scents...I get bread dough.

K: Like the bready scents of champagne? I get that now that you've mentioned it! It still has the slight scent of cherry Jolly Ranchers--maybe a tiny bit more floral. Our new South African Mulderbosch Rose of Cab has lots of that cherry Jolly Rancher flavor--but more tart than sweet. It would be a stellar wine for the rose novice.

J: Nothing too unique about the color, I think it's the average rose color. Kind of a washed out red.

______________

FIRST SIP

K: I don't get a lot of flavors at first. But once I add a little air to it, it's vegetative. Like crispy, crunchy lettuce--which doesn't sound appetizing for a wine. But it's refreshing.

J: I get that plus minerality. These are initial flavors, but die off rather quickly. Short finish.

K: It hangs on long enough to really bloom on the palate once you swallow. That's where all the flavors are. Cherries. Maraschino cherries.

J: This is a hard one. It's rather good, it's just hard to pinpoint all the things going on in it. You definately don't want to serve it too cold.

K: I agree, there. Rose that is too cold tastes like watered-down soda.

J: Now i'm getting hints of vanilla. I think as the wine warms, it brings the vanilla forward.

K: So this is more of an advanced placment rose. Complex and tasty.

J: It would be delicious with white cake. A big, dense , layerd slice of white cake.

K: Ooooh, like the white cake with the whipped frosting from SuperTarget! Roses actually fill the niche that white wine doesn't cover--foods that are deeply spiced or meatier kinds of fish.

J: I think you can pair them with just about everything. Since we're always hungry, this one will work out well for us.