The Mark Wine News Spring '17 Volume 7.2 - Page 15

spontaneously fermented in the bottle and the re- sults were so encouraging that Nicholas Longworth hired French winemakers to teach him how to create bubbles on purpose. According to the Wine Institute, sparkling wine and Champagne sales in the United States in 2015 reached 21.7 million 9-litre cases, up from 19.7 million in 2014. Americans are continuing to enjoy more bubbly. France is still the largest pro- ducer of sparkling wine, harvesting 92 million gallons. However, Italy is right on France's heels, with nearly 85 millions gallons dedicated to grapes for sparkling NV Mionetto "Brut" Prosecco popularity. Don’t be surprised to see a rosé from South Africa, Australia or even Germany. The grapes used in Provence (the quintessential land of rosé) are mostly traditional grape varietals like Grenache, Syrah and Mourvèdre. In Italy, they use Sangiovese to make rosé. In truth, you can make rosé from almost any grape varietal. CH ILLED RE DS Yes, nothing says sum- mer quite like a glass of rose, but other reds work great chilled as well and can really help beat the heat outside and in the food. Willamette Valley’s Whole Cluster Pinot noir work great. Like Lambrusco, they are traditionally served chilled. Reds like Sangiovese, Syrah, Grenache and even Dolcetto can definitely stand up to a little chill. Reds that are lighter in alco- hol and tannin will benefit more from cooler temper- atures. Chilling red wines brings out a wine’s acidity and heightens its fruity and fresh aromas. Most folks drink red wine much warmer than it should be drunk. Mostly because of the words “room temperature.” When winemakers talk of room temperature they are NV Gratien & Meyer Blanc Brut wines. ROS É Gone are the days when pink wines were shunned. When most folks still associated pink wines with the devil:White Zinfandel. Today rosé is enjoy- ing its current status as “the” go to summer wine, 2016 Mirabeau Provence Rosé 2015 Willamette Valley Vineyards "Whole Cluster" Pinot Noir actually referring to cellar temperature which hovers around 55 degrees, not the 70-75 our thermostats are set at. Serving red wines a little cooler than that cellar temperature is okay too, but a 38-45 degree big boy Cabernet Sauvignon won’t be as enjoyable as it would at say, 60 degrees. However that bottle of Barbera d’Asti? Go ahead and take the plunge. CANNO NAU 2016 Boschendal "The Rose Garden" Rosé picnic wine, poolside wine, etc… and rosé producers are dancing up and down the vineyards. France is the motherland of traditional, dry rosé (hence its name), and it’s hard to go too far wrong with anything from Provence, the Rhône valley, or the Loire valley. Of course, these days, pretty much all wine produc- ing countries are making rosé, given its newfound SPRING 2017 (AKA Grenache) is set to take front and center stage. Cannonau di Sardegna will become the next hot wine to drink. This grape varietal has seen consistent growth over the last few years. It’s also touted as a “healthy” grape which probably has had something to do with the 50% growth it’s 2014 Olianas Cannonau 13