Sainte Beatrice Rose

Sainte Beatrice Rosé is a Massachusetts rosé, which puts it in the cool-climate East Coast tradition rather than the riper, higher-alcohol style of warmer regions. The details on file don't name the grape blend, vintage or alcohol level, so check the label for those. Cool-climate rosés like this usually run dry to off-dry, with crisp acidity, light body and little to no tannin, because skin contact is brief. Expect red-berry fruit such as strawberry, raspberry or cranberry, possibly with a citrus or melon edge. Oak is rarely part of the style, and the finish is typically short to medium and clean. That structure suits food with some salt or fat. New England seafood is the obvious match: steamed clams, fried oysters, lobster rolls and chowder all work with the acidity. It also goes well with charcuterie, goat cheese, grilled chicken, summer salads with tomato or watermelon, and mildly spiced dishes like fish tacos or Thai salads. Heavy red-meat sauces would overwhelm it. Serve it well chilled, around 45 to 50°F, which is about two to three hours in a refrigerator or thirty minutes in an ice bucket. Colder than that mutes the fruit. No decanting is needed, since pouring from the bottle gives all the aeration a wine like this wants. A standard white wine glass or a tulip-shaped glass with a slight taper holds the aromatics and keeps the wine cool in the hand. Rosés in this style are made to drink young. Unless the label says otherwise, plan to open the bottle within a year or two of the vintage, while the fruit is fresh. Cellaring generally does a wine like this no favors.