The English call the wines of Bordeaux "claret" from the French word for "pink." This is because, many years ago, Bordeaux's wines were mostly rosés, not the deep reds and crisp whites we know today. A few producers still make a true claret, and tonight we tasted one in honor of the first day of Stephanie's vacation.
The meal began with baccala cakes with two sauces - corn and cilantro cream and orange and fennel "ketchup." With this we drank a rather robust and slightly funky Charles Elner Brut NV. The main course was homemade potato gnocchi in a crayfish and lobster mushroom ragout. This is where the rosé came in.
It had a slightly graying pink color, but a decidedly Bordeaux aroma of red fruits. Medium-bodies, dry, and crisp, it was just what a rosé should be. There is a hint of tannin, but the wine drinks beautifully.
(If my writing is less fluid than usual, I blame Emeril Lagasse whose show is playing in the background as I type.)
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