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Senior editor and tasting director Bruce Sanderson joined Wine Spectator in 1993. His tasting beats are Burgundy in France and Piedmont and Tuscany in Italy.
Bruce Sanderson

Late Summer Is Time for Rosé

Château de Pourcieux Côtes de Provence Rosé 2009

Bruce Sanderson
Posted: September 2, 2010

There’s nothing like a chilled rosé to drink with the salads and light dishes I enjoy during summer. The well-defined fruit and dry, spice- and mineral-tinged profiles of these wines—particularly the versions from southern France’s Provence region—match well with a salade Niçoise, summer bean salad or charcuterie plate.

A week ago, I prepared insalata caprese with some fresh buffalo milk mozzarella and opened a Château de Pourçieux Côtes de Provence Rosé 2009. A light salmon pink, the wine evoked aromas of watermelon and spices. It was ripe and round on the palate, dry, with strawberry and watermelon flavors, though it lacked a little zip on the finish. I rated it 87 points, non-blind.

The rosé was juicy enough to offset the richness of the cheese, while its spice and dry profile kept it from getting lost in the green bite of the basil.

WineSpectator.com members: Read the original blind-tasting review for Château de Pourcieux Côtes de Provence Rosé 2009 (88, $15).

• Plus, get our quick list of Top Values among rosés from around the world.

John & Sandie Amundson
Las Vegas, NV, USA —  September 2, 2010 9:36am ET
A rose with a nice salad sounds very good, but if you want to go 'great', try that rose with a nice margherite pizza (pardon my spelling). Bon appetit!
Scott Webster
Mississauga, Ontario, Canada —  September 5, 2010 10:27am ET

I have an unrelated questions regarding old Burgundy, I came accross a case of 1967 Calvet Nuits St George recently and picked it up basically for nothing, the seller was not sure how they were stored as it was part of an estate, a few of the bottles had damaged capsules from leaks etc and were discarded, any chance the intact bottles are drinkable? I tried to open one, the capsule was abit crusty but the cork was fairly clean, when i inserted the corkscrew it pushed it in to the bottle, i smelled the wine and it almost smelled like port, it did not have a damp basement smell, i was nervous to taste it and eventually poured it down the drain, what do you think, what should the aroma be and is it dangerous to try it in case it is corked?

Any assistance would be appreciated.
David Cable
Santa Barbara —  September 7, 2010 1:59pm ET
A 43 year old bottle of wine that has not been stored properly is most assuredly vinegar.
Bruce Sanderson
New York —  September 7, 2010 3:34pm ET
Scott, Calvet is a merchant in NSG. We have tasted a few wines from them, but not recently. The 1967 vintage was marked by rot and it's unlikely the wine has held up. The only way to find out is to pull corks. A corked wine won't hurt you, its musty aromas and dry flavors just aren't appealing.

A well-aged, mature Burgundy in good shape should have a sweet bouquet of faded fruit, spices, with some truffle or autumn leaves, perhaps even brown sugar or caramelized sugar. If it smells bad, it probably is, but the only way to find out is to try it.

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