West Wilder Rose

West Wilder Rosé is a United States rosé made under a Massachusetts designation. The details on file don't name the grape blend, vintage or alcohol level, so the tasting notes below describe what pink wines from cool New England growing conditions usually deliver, not measured figures for this bottle. Expect a pale to medium salmon or pink colour, with red-berry fruit such as strawberry and raspberry, possibly a little citrus peel or melon. Styles from this region tend toward brisk acidity, a light to medium body, almost no perceptible tannin and little or no oak, so the finish should be clean and fairly short. Serve it well chilled, at about 45 to 50°F (7 to 10°C). That is roughly three hours in a refrigerator, or 30 minutes in an ice bucket. Colder than that mutes the fruit, and a rosé that warms past about 55°F can taste flat and loose. Decanting isn't needed. Pour it straight from the bottle, and if you want to open it ahead of time, keep it on ice. A white-wine glass or a small tulip-shaped glass with a slight taper concentrates the berry aromas better than a wide tumbler. At the table, a rosé in this style suits foods that want acidity and freshness: steamed or fried clams, lobster rolls, grilled shrimp, and oysters with a mignonette. It also works with goat cheese salads, charcuterie, tomato-based dishes, and grilled chicken or pork with herbs. Its crisp acidity handles mildly spicy dishes like Thai-style salads and fish tacos, and it is a good match for picnic fare such as cold roast chicken and cucumber sandwiches. Treat it as a drink-now bottle. Rosés like this are made for freshness and don't improve with cellaring. Drink it within a year or two of the vintage, and finish an opened bottle within two to three days, recorked and refrigerated, before the fruit fades.