A Rose, is a Rose, is a Rose… NOT

              Rose wine has become such a rapidly growing market, which has shown a light upon the diversity of varietals that are used in the making of rose wine. Through the generations there have been many ups and downs regarding style and popularity of rose. Carignan, Cinsault, Grenache, Mourvèdre, Pinot Noir, Sangiovese and Syrah are the most commonly used varietals in making rose, which is a genre, just as red or white not having restraints to a region, rose is merely a style. It is not a mix of red and white wine. Rose has a versatility that makes it a great porch sipper as well as a wonderful wine to pair and enhance many foods- cheese, charcuterie, smoked fish, shellfish, barbecue and grilled meats/veggies. The acidity you find in many rose wines is what lends itself to be a friendly pairing for varying different types of cuisine.

                    There has been a wide rise of rose drinking across the demographic of drinkers. The recent past was a time when there was seemingly a stigma put upon those who drank rose. Anyone who drank rose was thought to be simple of palate without an appreciation and knowledge of good wine. Thanks to the boom of the sweet pink drink (white zinfandel) that took hold in the 80’s. Thanks!!! Sutter Home for the kool-aid wine that began the wine cooler craze.  We have moved on from such thoughts and there is No Shame In Your Game For Drinking Pink. Of course there still is  #*!@@% pink wine out there, but there is plenty of #*!@@% red and white too. 

If you think there is anything wrong with drinking pink wine then you need to get back inside before your ^## is kicked on the playground. CHILD PLEASE !!!

"BROSE ” is hear to stay.

             Stay away from the big box or gallon jug and everything should be just fine. Rose wine is not a vintage project. Just Say No before you drink or think to cellar rose wine. When it comes to wine I hate to use the words sweet or dry, but with rose it is apropos. There are sweet and dry rose's and you want the DRY. 

As for picking a bottle don’t worry about price tag. In general rose is a very affordable purchase. If you’ve never had rose I suggest going with something from the provence region of France and then just start throwing darts and tasting from the many choices you will find. Grab some cheese, fruit and a few bottles- invite your squad over for some gab, nosh and swig. 

Here are a few of my favorite bottles for summer day drinking.

SokolBlosser 2015 Estate Cuvée Rosé of Pinot Noir – this 91 point from Dundee Hills,Oregon has bright strawberry and melon notes with a bold acidity- pairs with fresh fruit, ceviche, seared tuna         

A to Z Rose 2015 - this 89 point wine from Oregon has strawberry and floral notes that exudes the blooms of spring and summer- pairs with grilled seafood, mediteranean foods         

Aix Rosé  2016  – this French rose is a 90 point wine with a forest fruit nose and a tinge of spice and balanced herbaceousness – pairs with pungent cheeses, smoked fish or grilled tuna         

E.Guigal Cotes du Rhone Rose 2015  – this 90 point French blend of grenache, cinsault and syrah has a tones of white cherry and red currant thatis balanced well with nice acidity and clean crisp finish - pairs with shellfish, barbecue and grilled meats      

Yalumba Sangiovese Rosé 2015 an 89pt Australian rose with a bright pop of summer melonfruit with just the right hint of spice on the finish -pairs with barbecue, smoked meats

                    NOSH and SWIG GRAFFITI INSTAGRAM

B.Y.O.B.- Bring Your Own Boldness

The backyard gathering of neighbors and family is oft referred to 

as a bbq. The bbq is an American tradition with a broad range of influences from the many regions across the country. Most all invitations to a bbq come penned with B.Y.O.B. The first part of this acronym is known  as Bring-Your-Own, it is the last B that has many a meaning.  To some it's Beer and to others it's Bottle. This bbq season make the B - Bold. Don't do what most do. When most think of  barbecue they think bourbon or beer. There certainly is a great match to be found with both of these beverages, but wine opens up a broad range of bold choices with which to enhance your barbecue delights. Be bold and different this bbq season.  Make the bold choice and bring wine to your next bbq. 

                 Options for pairing wine and barbecue are as bountiful as the variety you will find in the rubs and sauce from one bbq to the next. Some are smokier than others, whilst others have a certain spicy kick or sweetness depending on what flavor characteristics abound from one person to another. Wine lends itself to being a wonderful match with barbecue as there are many varietals making it the bold addition to any backyard gathering. 

Here is a brief list of some great value wines ($20 and less) to breakout at your next bbq.

Robert Mondavi Fume Blanc 2014 – a 90pt Napa white that is crisp andbright with hints of green papaya and a tinge of citrus that will pair well withthe spicy ‘cue and the smokiest of meats.

Domaine Wachau Grüner Veltliner 2014 – an 89ptAustrian white with a fresh pome fruit forwardness and a crisp finish lendingitself a perfect foil for a spicy rub or tangy smoky fruit based sauce

Yalumba Sangiovese Rosé 2015 an 89pt Australian rose with a bright pop of summer melonfruit with just the right hint of spice on the finish makes this a perfectpairing for any smoky meats

Try a slight chill on these red wines for a hot summer day. You may not ever drink without chilling again.

Turley Zinfandel  Juvenile 2014- a 90pt Californian red laced with raspberry and licorice lushness a hintof chocolate and a balance of soft tannins that enhance a smoky meat and balancea heat forward spicy rub.  

Rafael Cambra Garnacha 2012- a 90pt from Valencia in Spaincomes this juicy acidic red with bright stone fruit and a hint of tangerine onthe finish pairs well with most of your bolder barbecue favorites as well ashold its own against a smoky sweeter rich sauce.


                       
                                                NOSH and SWIG GRAFFITI INSTAGRAM

WHY THIS?

    I often wonder am I the only person who finds myself after reading articles or reviews written by food/restaurantcritics pondering as to what qualifications do they have to base such opinions upon. When I Googled adefinition of “Food Critic” there seemed to be 3 standout qualifications…

·       a writer who specializes in the areas of food and drink

·      must have knowledge appropriate to the industry

·      be able to discuss food, presentation and service experience in an engaging and informative manner

      I read these over and over again and after much deep thought I was asking and answering my own questions…

Do I feel that these are the qualities I would want and expect?
  YES these seem like logical expectations. 
Do I feel that most food critics/writers exude these qualities? 
NO and WHY DON’T THEY? 

 Too many times there is no real experience shared of industry knowledge, service experience or even basic principles of culinary terms and understanding. To those who read these columns/blogs I feel there is an expectation of qualifications, because if we wanted uneducated, biased views full of rants and nonsense we would just read Yelp.  Yet we have a world filled with critics/bloggers, which as best I can see has way to many “writers” who have an unusual fascination with “self importance”. 

Now I may be coming across a bit jaded… I’m not.  I just think that we all deserve more knowledge and positivity in our life. And moreover a gentrification of thought with regard to Nosh (food) and Swig (a drink) Graffiti (expression within a public view). Hence why I have launched Nosh and Swig Graffiti. A voice utilizing years of inquiry, experience and appropriate knowledge of the industry with an outlet for writing, posting and informing on various social media outlets, not just rants looking to go out and slam someone or thing.

This blog will host a randomness of informative thoughts, events and reviews of people, places and things all relating to the enjoyment of food and drink.

NOSH and SWIG GRAFFITI INSTAGRAM