Rosé de Chevalier 2011

This delicious Bordeaux rosé was another bargain bin delight from Wein & Co. I am basically a sucker for anything with "Chevalier" in the name...perhaps it has something to do with the magnificent red wine once sampled in Montreal...? That was called something like "Vin du Moyen-Age."

The notes in this rosé are flowery, with a refreshing finish - a nice complement to this incredibly hot weather in Vienna (it was 29 today)! Rosé is often a tricky one to pull off, but in the summer, I like to think of it as a hot weather red. Although nothing can beat the rosé CB and I tried in 2008 in Mont de Marsin, a little town just outside Bordeaux, this came pretty close. Who says wine can't be a thirst quencher?

Lenz Moser Fête Rosé 2010

This delicious rosé is reminiscent of all things yummy in summer – the color is like ripe watermelon, the taste like strawberries crushed in champagne. I am pleasantly surprised, not only that I’ve found yet another scrumptious rosé (having assumed from a previous bad experience that rosé wine is difficult – one could say high maintenance) and a cheap one to boot! This particular bottle was €2.99 (on sale from €4.99) at the Unimarkt in Amstetten. Wine of the Month. And a good month it was, too.

I believe I will purchase often from Lenz Moser - their website again, for those not in Austria.

Polgár Kadarka Siller 2009

The second wine from Hungary, Polgár Kadarka Siller (2009) is a rosé made from the Kadarka grape.


As far as rosés go, this wine is dry, slightly tart, with a bouquet of raspberries. Great on its own, or with food. I made vegetarian tacos from a mix to have with my Polgár Kadarka Siller (not the most elegant choice, but whatever). I would recommend something better...their website has some suggestions.


Definitely an improvement on the Kékfrancos also bought on this trip. At 1650 Forint (~ €7) per bottle, it is a bit pricier, but worth the extra €3 or so for the superior taste.

For those of you who only drink white wine (SHAME ON YOU!), I would definitely recommend getting to know a rosé or two - on a trial basis, if need be. You'll get all the comforts of a white wine (chilled, slightly sweeter depending on the variety) but made from a red grape. The process is complicated, but basically they take the skins off halfway through the fermentation process. Once you've gotten used to the taste of rosé,  trust me, you'll be ready for red.