John - Santa Clara wrote:Interesting. I have a rose made from Syrah, mostly, by Rod Berglund. It's a hairy-chested "rose"! Actually it's earmarked for another purpose tomorrow night - my youngest brother's 50th birthday - but it would definitely be good with steak.
It's called "Naked Lady Rose", Joseph Swan, and Lynn's sister did a nice label for it.
John
Jenise
FLDG Dishwasher
44963
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jacques Levy wrote:With grilled flank steak, patatas bravas and caesar salad, we opened another bottle of the Clos de la Roche Blanche Touraine Rose. I thought this was refreshing on a hot summer evening yet still structured enough to stand up to the beef. Fruity, clean and crisp, long finish, also went very well after dinner with the Portugal-Germany soccer game.
This is turning into my rose of choice for the summer of 2008.
Dale Williams
Compassionate Connoisseur
11871
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Dale Williams wrote:The Tondonia rosado is more like a see-through red.
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