Ok, so it’s more about the wine than the mac and cheese but Rosé doesn’t start with M!
My girl is home from college and as a budding gourmet, she wanted to experiment with a simple but yummy mac and cheese recipe. So which wine would be interesting?
A few days ago, HubbyDoug came across a 2016 Alexander Valley Vineyards dry Rosé of Sangiovese. We’ve enjoyed many of AVV’s offerings in the past but a Sangiovese Rosé was what peaked his interest. Who was I to say, “Bah!”?
Rosé is made from black grapes and its production is similar to red wines, but fermentation is at lower temperatures, and is taken off grapeskin contact after only 12 to 36 hours so that the wine doesn’t become too deeply colored or tannic. Most red wines maintain skin contact for more than two weeks (for richly flavored wines).
This wine was amazing with the combination of Jarlsberg and Monterey Jack cheese; it cut through the creamy butter vibe with a refreshing acidity and wonderful light fruity quality. To try to assauge our guilt, we added a nice combination of sweet green peas and broccoli to the mix. 😉
I’ve often enjoyed a crisp, bubbly Prosecco with dishes that are this creamy and rich, but this Rosé was a surprising and wonderful alternative. And for summer, Rosé is a fun change of pace. Think pink!