Coste Di Brenta Rose

Coste Di Brenta Rosé is a rosé from Massachusetts, which puts it among the cooler-climate American pink wines. The listing doesn't name the grape blend, vintage or alcohol level, so the character below is what dry-to-off-dry rosés from a cool northeastern region usually show, not a measured profile of this bottle. Expect pale salmon to light pink color, red-berry fruit such as strawberry and raspberry, possibly a citrus-peel or melon note, and fairly crisp acidity. Rosés like this are normally made in stainless steel, so oak influence and tannin should be minimal and the body light to medium. The finish in this style is typically short to moderate and clean, with acidity doing most of the work. For serving, chill it to roughly 45 to 50°F, about three hours in a refrigerator or 30 minutes in an ice bucket. Straight from a very cold fridge the fruit tends to go quiet, so let it sit for a few minutes after pouring. It doesn't need decanting. Pour it into a standard white wine glass or a tulip-shaped glass with a slight taper, which keeps the berry aromas concentrated and leaves room to swirl. At the table, a rosé with this profile suits foods that match its acidity and light fruit: grilled shrimp, lobster rolls and steamed clams, which fit a Massachusetts bottle well. It also works with goat cheese salads, charcuterie, tomato-based dishes, grilled chicken and mild curries, and the chill and fruit handle a little spice. Most rosé is made to be drunk young, and nothing in the listing suggests this one is built for cellaring. Plan to open it within a year or two of the vintage, while the fruit is fresh. Once opened, recork it and keep it in the refrigerator for two to three days.