Haut Blanville Rose

Haut Blanville Rosé is a Massachusetts rosé, which puts it in the cool-climate East Coast style. Wines from this part of the country tend to run lighter and brighter than their warm-climate counterparts. The details we have don't name the grape blend, vintage or alcohol level, so what follows describes what dry rosés like this usually show, not a measured profile of this bottle. Expect a pale pink to salmon color and a nose of red berries, such as strawberry and raspberry, with possible notes of melon, citrus peel or watermelon rind. Cool-grown rosé typically has crisp acidity, a light to medium body and little or no perceptible tannin. Oak is rarely a factor in this style, so the flavors should come across as fruit-driven and clean, with a short-to-medium finish that ends fresh and dry. If the bottle leans slightly off-dry, the acidity should still keep it from tasting heavy. Serve it well chilled, around 45 to 50°F, which keeps the acidity lively without muting the fruit. About three hours in the refrigerator, or 30 minutes in an ice bucket, gets it there. It doesn't need decanting. A standard white wine glass or a tulip-shaped glass with a modest opening is ideal, since it concentrates the berry and citrus aromas while leaving room to swirl. At the table, rosé like this suits food that is salty, herbal or lightly spiced. Good matches include grilled shrimp, steamed clams and lobster rolls, which suit the New England setting. It also works with goat cheese salads, charcuterie, tomato-based dishes and grilled chicken with fresh herbs. A bowl of olives and a plate of sliced prosciutto and melon is another easy match. This is a drink-now bottle. Most rosé is made for freshness, and its fruit and acidity are at their best within a year or two of the vintage. Buy it to drink in the near term rather than to cellar.