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I am having a love affair.

Its been going on for about 2 years now, and with every season things between us just get hotter and hotter.

At first I thought it was just a summer fling. But then fall rolled around, and instead of cooling off – well, things got warm and spicy. By winter it was a full-fledged romance, and I couldn’t imagine anything my new love wouldn’t go well with. The more we got to know each other, the more complex, interesting and darn-right likable my love became.

I am having a love affair with Rosé.

Rosé has not always been the “trendy” pick. Rosé gets its moment in the sun during the summer, when its fruity likability makes it a shoo-in for backyard barbecues and porch sippin’.

But Rosé has only recently started to receive its due as a wine that can be served at any time of the year, with a variety of dishes, and without the shame of drinking “the pink stuff.”

Many domestic wineries have taken up producing Rosé – from Sangiovese, Syrah, Zinfandel, Cabernet Franc, Merlot, Pinot Noir, and of course an incredible array of blends. These wineries have created the Many Faces of Rosé – from dry and off-dry all the way to very sweet wines you can serve as dessert!

I have a few favorites, of course, that I would definitely recommend here. But the fact is, you have to have your own love affair with Rosé – as juicy as mine has been, I can’t make you fall in love.

But there are a few Rosés that I’d like you to meet. Whether you are a fan of dry wines, or sweet, whether you prefer to serve Rosé with dinner, as dessert, or all by itself (it has the chops to stand up to the pressure), think of these suggestions as “blind dates”. You may not fall in love, but you’ll certainly have a few stories to tell!

Here are some of my favorite “Grown-up” Rosés, just in time for Thanksgiving get-togethers and family dinners!

On the dry spectrum:

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Getting’ a little sweeter…

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Holiday Rosé Tip:
Rosé provides an excellent base for mulled spice wine! Many wineries sell their own special blend of mulling spices, or you can find them at your local specialty stores. Pour into a crock pot with cranberry juice and a stick of cinnamon and allow to heat and steep for 2 hours. The perfect air-freshener and party cocktail for your upcoming open house or holiday party!

Your Thanksgiving celebration wouldn’t be complete without family and friends, decadent dishes, and that perfect bottle of wine. Personally, I find that the whole thing goes down a bit better after a few glasses of wine… I’m talking to you, close-talking Uncle Bob, and to you, shrieking-laugh Aunt Susie.

Whatever Thanksgiving traditions you hold dear, the flavors of Thanksgiving are complimented by Pinot Noir, Riesling, and Rosé.

It just so happens, however, that the flavors of Thanksgiving are EXPENSIVE! Add up that turkey, the potatoes, the gravy and fixin’s, the homemade apple pies and pumpkin pies, and the last thing you want to add to the shopping list is a pricey bottle of wine.

But get ready to BE THANKFUL… there are hundreds of good wines under $20 that will enhance your Thanksgiving feast without breaking the bank.

We’ll start with Pinot Noir. Pinot Noir’s berry and spice flavors and structure make it a perfect accompaniment to your savory dishes.

Some of my favorite Pinots for Thanksgiving under $20:

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On to Riesling – a crowd-pleaser with a variety of finishes from dry to sweet. Riesling is amazingly versatile, just like the American Thanksgiving table. Serve Riesling with a flavorful salad to start your Thanksgiving dinner off right!

Here are just a few of my favorite Rieslings under $20:

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Lastly, we come to Rosé. I have fallen in love with Rosé as not just a great summer sippin’ wine, but as a year-rounder that makes a perfect semi-dry counterpart to even the richest Thanksgiving dishes. Rose is also a fantastic base for mulled wine – just add cranberry juice, a mulling spice packet (available at many wineries and specialty stores) and a stick of cinnamon for a warm, comforting delight after your pumpkin pie!

The Best Rosés under $20:

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This just skims the surface of the amazing wine selections available under $20 to accompany any family gathering. I know I’ll be sipping on some of the wines I list above along with a few new discoveries… no matter what you serve this Thanksgiving, give thanks this year with those you love.

Update! Summer is a time for Rose and Barbecues. This recipe is a rendition of one that came to be from a good friend and chef, Chris Ainsworth. He owns and operates Saffron Mediterranean Kitchen with his wife in Walla Walla and it is a must try for any visitor. Gazpacho is a great “soup” that you can serve during the warmer months and is great as an appetizer to a summer barbecue.

Many Gazpacho’s are made with tomatoes, but this involves one of my favorite fruits, grapes!

1 large bunch green, seedless grapes
1/4 cup toasted almond slivers (place on a baking sheet in a preheated 350 degree oven. 3 minutes or less)
4 whites of scallions – chopped
1 Jalapeno pepper – cut in half and seeded * see Note
1 peeled English Cucumber *
4 cloves garlic
12 oz plain yogurt (2 yogurt cups)
1/4 cup buttermilk

Chardonnay vinegar to taste
Pepper and nutmeg
4 greens of scallions – for garnish *

Note:  If you like spicy foods, you can keep the seeds or you can use a Serrano pepper.  English Cucumbers are sweeter and have less seeds, but by all means, feel free to substitute a regular Cucumber.  I sometimes even use chives for garnish!

You may have noticed that I add no salt. My diet restricts it (a challenge to learn to cook without it!) but if you like your sodium, use only to taste.

1. Pick grapes and trim all the produce. Place all ingredients minus the seasonings in a blender and puree until smooth.  Don’t put the grapes in first!  They can get stuck under the blades.
2. Refrigerate your gazpacho until time to serve. Season to taste with the chardonnay vinegar, pepper and nutmeg. Garnish with the green scallions and serve!

This refreshing summer soup would be well matched with either of my two favorites: Jeriko Estate 2006 Rose, or Harmony Wynelands 2007 Rose. The serrano pepper lends a bit of smokiness that pair nicely with a crisp off-dry rose. Enjoy!