other threads i am leaning towards a spanish rosato or a local rose. Would personally lean towards a lighter red than a white. any suggestions would be greatly appreciated! (1 reply, last updated by ChefJune April 14, 2009)

That’s a great suggestion, Jason! And we are going to be seeing more and more roses with the weather changing and also attitudes are changing about roses, rosatos and rosados. What I enjoy about roses are they are a nice... (2 replies, last updated by Walla2WineWoman March 11, 2008)

Rose: Ceresuolo, Rosato/Rosado, French Rose Red: Dolcetto, Grenache/Garnacha, Beaujolais. Cab is too heavy. White: Tocai Friulano, Arneis (7 replies, last updated by maria lorraine April 28, 2007)

A rosato would work well or a greco di tufo... (11 replies, last updated by h2o June 17, 2007)

Last night, I stopped in at A Cote for a light late dinner. The server informed me that after 10pm, they were offering a half order of mussels and frites plus a glass of wine (2007 Ioppa Rosato di Nebbiolo) or pint of ale... (3 replies, last updated by hohokam June 12, 2009)

)carpaccio was way too covered in an oily lemony sauce thing as well, too many capers also, near $7 d)caesar was pleasant but not amazing, still nice, near $6 e)pumpkin ravioli with sage butter and parmesian delicious, near $13 f)... (1 reply, last updated by vn October 8, 2003)

Prunotto Barbaresco Barbaresco “Bric Turot” 2004 Cantina Muri-Gries Alto Adige Lagrein DOC 2008 St. Pauls Gewurztraminer Exclusive “St. Justina” DOC 2007 Borgo di Colloredo Biferno Bianco Gironia DOC 2007 Borgo di Colloredo Biferno... (3 replies, last updated by Melanie Wong June 25, 2009)

Italian based makes the most sense to me and personally, a white would be my first choice. Besides vermentino, you could try a vernaccia, a rosato, dry muscadet, Falanghia or greco di tufo. (7 replies, last updated by HSBSteveM February 6, 2008)

, white wine, basil, and saffron (Rosato) ——————————————- Malloreddus alla Campidanesa Small Sardinian pasta shells with tomato, Sardinian spicy... (1 reply, last updated by nja November 8, 2004)

Yes, that’s the right track. You want a more forceful type of rosé, like Cigales. I’ve actually not ever tried a Cigales, as Spanish rosatos are scarce in the SF market. Another to look for is a rosato from Jumilla in... (12 replies, last updated by Kirk April 14, 2003)

and comforting; exactly how you’d want it. For wine, I ordered a glass of the Firriato nero d’avalo; inky purple color, dark berries and extremely smooth with a lingering finish, perfect. Forgot to mention that I also had a glass... (0 replies, last updated by vinosnob September 19, 2007)

alongside boiled turnip greens or broccoli rabe, also tossed with good oil and some dried red pepper. Also: fried green peppers, mixed olives, raw onion, almost any contrasting vegetable garnish works. Crusty whole wheat peasant... (6 replies, last updated by torta basilica April 23, 2005)

the Michel Brock Sancerre Rose highly. Not present this season, but seen in past years was a brilliant Sangiovese rosato from Chianti powerhouse Castello di Ama. (Although it’s a red, the Domaine Tempier Bandol is a treat... (5 replies, last updated by Simon October 8, 2004)

of rose, a very dry Italian Rosato. It was served too cold and I am not sure it was the best match with the food, but I wanted to try it, so what the heck....The reds on the wine list tend to be rather expensive. Service was... (0 replies, last updated by susancinsf January 12, 2009)

at the Wine Mine, $26. The owner said he’d tried several less expensive ones that are available locally but wasn’t impressed. It’s also in stock at Biondivino (which also has Giusti’s rosato and... (5 replies, last updated by whiner August 7, 2008)