Appetites: A guide to warm-weather wine

Warmer weather traditionally means lighter wines.

Lately, rosé, a light wine that's often pink in color, has seen a resurgence.

John Garland, senior editor of Growler Magazine, gave his expertise on rosés based on region and taste, plus a suggested food pairing.

Writes Garland:

If you know you like the wines from a certain country or region, chances are they also make rosé there, and you'll love it. Beyond that, go to the wine store, throw caution to the wind, and pick up a random rosé. There's so much good rosé out there, and it's all versatile, crowd-pleasing, and refreshing.
Although the rosés from a particular region might run the gamut from light to heavy, or dry to semi-sweet, here's what you can generally expect each region's pink wines to taste like, and some foods to eat with them:

Southern France — Provence, Languedoc, Roussillon

Light, floral, minerals, dusky. Pair with cured meats, olives, and hard cheeses.

Northern France — Anjou, Touraine, Champagne)

Elegant, crisp, and restrained. Pair with grilled chicken, grilled veggies - really, grilled anything.

Spain/Portugal

Bigger, husky, more tannic. Pair with sausages, spice, and seafood (especially prawns).

Germany/Austria

Steely, sharp, direct, even tart. Pair with fish, potatoes, and salads.

California

Rounded, fruity and ripe. Pair with everything at a barbecue or picnic.

For more from Garland, use the audio player above.

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