Finds from the Vine

Dry rose wines are made in most wine regions of the world and from most any red grape available. In the Navarra region of northern Spain, Bodegas Nekeas produces Vega Sindoa, a lovely dry rose from 50 percent Garnacha and 50 percent Cabernet Sauvignon. The 2005 version shows lush and rich cherry flavors, with a bit of white pepper on the finish. The aroma of rose petals and berry jumps out of the glass. The Cabernet Sauvignon adds nice body and a silky texture to this full-bodied pink wine. (Rose, pink and blush are all interchangeable terms.)

The skins are the only red part of most red grapes, yet the flesh is white, so one must squeeze the white juice and let it sit on the skins for several hours or days to obtain a lovely pink color. To make a red wine, simply leave the skins in contact for many days or weeks. To finish the wine dry, let it ferment completely like most other wines, thus all the sugar converts to alcohol and no sweetness is left. Winemaker Concha Vecino does just this, and with its extra body, the Vega Sindoa pairs well with cold cuts, trout and even spicy Asian chicken and moo shu pork. Next Thanksgiving, remember this wine; it will taste great with roast turkey and ham.

Vega Sindoa is another lovely wine imported by Jorge Ordonez, a one-man wrecking crew for the Spanish wine industry. In 1989, eight families in the Valdizarbe Valley in Navarra joined together to improve the quality of wines from their vineyards. They hired Ms. Vecino in 1992, and the inexpensive wines are impressive across the board. This rose is less than $10 on the shelf, so don’t be afraid to sip a glass after work.

– Jarrett Osborn, Special to The Trail