Responding to their global popularity, more and more of Australia's winemakers are adding rosés to their lines. Many are excellent. Here are the ones we enjoyed most during our recent trip Down Under.
Barossa Valley 2009 — Reminiscent of the rosés from Anjou in France's Loire Valley, this wine is gently fruity with black currant and mint aromas, and goes well with grilled salmon or lamb.
Adelaide Hills 2009 — Rich and powerful, this wine is dry, smooth and balanced, and is just the ticket for a grilled veal chop or roast chicken.
Barossa Valley 2009 — Resembling the more sophisticated Côtes de Provence rosés, this wine is subtle, dry and full of character. A real treat with fish soup, spicy pasta dishes and Asian cooking, including Thai and Vietnamese.
Barossa Valley 2010 — Light and fresh, with a hint of banana, this one is an easy-drinking all-round rosé that pairs well with shellfish, salads with mayonnaise dressings, quiche and other egg dishes.
Yarra Valley 2010—Of all the Aussie rosés we tried, this one was the most sophisticated, with a pretty pale color, an intriguing spectrum of flavors and a nice, dry finish. Ideal with barbecued meats, fish and vegetables.
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