
- Rather than Chardonnay – give Condrieu/Voigner. If she likes rich, buttery, white fruit flavours then a full bodied Condrieu/Viognier won’t disappoint.
- Rather than Sauvignon Blanc – give Gruner Veltiner. Think flavours of zesty and subtle white peach which will be similar to the crisp fruit flavours of a SB.
- Rather than Cabernet Sauvignon – give Tempranillo. Not as aromatic as the Cab Sauv. this popular spanish grape has flavours of plum and strawberry.
- Rather than Malbec – give Merlot. Malbec is a crowd-pleasing everyday wine but Merlot also shares some of these characteristics such as dark fruit and a soft, round body.
- Rather than Pinot Noir – give Grenache. Usually, Pinot Noirs from France will have a sharp acidity and savoury minerality. Grenache is also red-fruited and changes slightly dependent upon the region.
- Rather than Moscato – give Gewurztraminer. The slightly sweet and fizzy Moscato will be lighter than a Gewurztraminer but this wine from Alsace will have a similar aromatic and generous fruit flavour.

- Serve all rosés chilled at about 7-12°C – the lighter the rosé colour, the more chilled – two hours in the refrigerator should be enough time to get it to the best temperature.
- Don’t over chill or you will chill out most of the flavour. If your glass fogs up so much that you can’t see the wine in it, then it is over-chilled. Let it rest at room temperature for about 10 minutes.
- Drink most rosés within a year of their vintage. They are made to be expressive of fresh fruit and generally are not suited to age.
Talk to you soon – Cheers, Patrick.
