Lowcountry Cuisine Hammock Coast 2020 Spring

www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine LC 43 F or as long as I can remember, I have had a warm- weather love affair with rosé. So, it was with mixed feelings that I noted its recent surge in popularity. My concern? Trend over quality. As with most things in life, perspective is important, and it should be noted that rosé is one of the oldest genres of wine out there. Rosé is not made from a specific grape but a blend, usually through a process called maceration (although there are other production methods, too). Through this process, red grapes are crushed and left to soak, or macerate, with their skins for a short period of time. The longer they soak, the deeper the color and more complex the wine. While rosé is not specific to any one region, Provence, France, leads the way in production quantity. As a general rule, rosés from Old World countries tend to be drier and less sweet, while New World rosés are less dry and sweeter. Not just a patio pleaser, rosé is a versatile food-pairing wine. We asked some Lowcountry wine experts for recommendations of their favorite selections. MARIE SAUER Sauer Grapes Wine Shop, Daniel Island Domaine Tempier Bandol Rosé 2018  55% mourvèdre, 28% grenache, 20% cinsault, 2% carignan. They say great wine is indicative of place; all it takes is one sniff to be carried back to Provence, where your glass of Bandol, evocative of rosemary, ripe BY PAMELA JOUAN Coming up Rosé Marie Sauer’s Sauer Grapes Wine Shop offers great wine and delicious recommendations. Photo provided by Marie Sauer.