4
| Wine |

Celebrate Arizona with Dos Cabezas' Pink Wine and other Local Roses

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Let's face it, it's been a rough week for Arizona, even with that veto. SB 1062 has made our fair state the butt of jokes across the country. Many of us are responding to pleas from our friends elsewhere to get out of here, what were we thinking, moving to this bass-ackwards state?

I'd like to take a moment to celebrate Arizona. This is otherwise the best time of year here. The rest of the country is buried in snow while we bask in 80 degree temperatures. Spring training starts this week. Soon the whole city will be perfumed by the heavenly aroma of citrus blossoms and, best of all, the Arizona wines of 2013 are beginning to be released. I refuse to allow a few jackass politicians to take all of that away from us.

See also: Stuff I'm Geekin' On: Port

My favorite part about spring, which here in Phoenix starts mid-February, is that we get to start tasting the fruits of last year's grape harvest. The wines that require the least amount of time to produce and get into the bottle are being released as I write this; specifically any unoaked whites and, best of all, the roses.

Very few wines, or products of any sort, fit Arizona better than rose. It's not white, it's not red, it's pink, dry, cold and amazingly suited to our climate, not to mention delicious. Lucky for us, fantastic roses are being produced by some really talented winemakers right here in bass-ackwards Arizona.

Rose is made up of the juice of red grapes that only have contact with the skins for a short time. Grape skins are what give red wine its color and if you limit the time the juice has with them then you only get minimal color: Pink. Sometimes winemakers bleed off some of the juice of their red wine production to concentrate the reds in a process called saignee. Other winemakers harvest the grapes specifically to make pink wine. Either way, skin contact for roses lasts from a few hours to a couple of days or so, after which the juice is fermented.

Once the juice is fermented, well, it's wine. Roses rarely get any oak treatment and are therefore some of the earliest wines available to market. I'm fairly certain that rose production is a purely selfish enterprise, so that winemakers have something to drink while waiting for their other wines to mature. Fortunately for us these winemakers do sell some of this rose so we can enjoy it also.

Dos Cabezas recently released their rose, called, simply "Pink," and other Arizona wineries either have or are soon going to release theirs as well. Including Pillsbury's "One Night Stand," Sand Reckoner's "Rose," Caduceus Cellars "Lei-Li," and a slew of others. Do yourself, and Arizona, a favor and go out and purchase some rose, it's perfect for our warm weather, it's delicious, and I can't help but feel like there's something subtly subversive about drinking pink wine in light of recent political events.

When I'm not writing this column, or reading vintage charts to my daughter, you can find me pouring wine at FnB.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.