CRAFT by Under My Host® Issue No. 17 Made in America: Part II - Page 31

a) winemaker Faith Arm- charming makers I’ve had with. Armstrong’s love of farmers (she works exclu- tion grape growing family) sion infectious. Before I nward Pétillant Naturel, I had a feeling I was about ial, and I was not wrong. eal—think airy meringues inflated with teeny-tiny pple Jolly Ranchers—with- cellarfuls of this stuff! The Yakima Valley Gamay—a varietal from Beaujolais planted in 2006—used in Division Wine Company’s “l’Avoiron” Rosé of Gamary Noir ($20) are reared to produce less sugar (dry) and picked early in the season while the fruit is more acidic (bright). “l’Avoiron” Rosé of Gamary, the sweetest in this bunch (though still not sweet, mind you), is brimming with red currants, Chambord, watermelon rind, and lime. If you show up at my door uninvited, all will be forgiven if this bottle is tucked under your arm. Farm-focused winemaker, California vine- yard consultant, and James Beard Award finalist, Steve Matthiasson combines (whole-cluster pressed) Grenache, Syrah, Mouvèdre, and Counoise to create Mat- thiasson Wines Rosé ($24). This bone-dry rosé is faintly herbaceous and rife with early season stone fruit like apricots and white peaches. This bottle makes me crave cold, leftover chicken and tomato, plum, and nectarine salad lunches with friends. SS OF PINK ON A HOT SUMMER DAY IS PARTICULARLY SATISFYING. MY PICKS THIS SUMMER (AND EXTREMELY QUAFFABLE. ROSÉ STRADDLES THE RED-WHITE FENCE; YOU CAN SERVE IT WITH ANY- T. REALLY, IT’S THAT VERSATILE. I THINK MOST DRINKERS HAVE FINALLY BOARDED THE ROSÉ TRAIN, LDOUTS, STOP DENYING YOURSELF. LET GO OF YOUR PASTEL PREJUDICE AND GET IN THE PINK! © Hundred-to-One LLC 2018. All rights reserved.