CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 30

W W W. C R A F T BY U M H . C O M
In Dandy Rosé ($20), Dandy Pink found-
er and winemaker Rae Wilson melds
Provençal style with Lone Star State ter-
roir. Made with 100% Texas-grown grapes
(Mourvèdre, Cinsault, Grenache, and
Carignan), this low-sugar, high-acid wine
has soft cantaloupe and citrus notes, and
a dry, mineral finish. Pair Dandy Rosé with
something delicate, like scallop crudo,
creamy Kusshi oysters on the half shell,
or briny Pepper Grove (Galveston Bay)
oysters grilled.
If I were the sort of person who expressed
herself with emojis, I would convey my
love for Scribe Rosé of Pinot Noir ($38)
with every pink, happy, fruity character
available on my keyboard. Scribe is made
with Pinot Noir grapes grown on the
Scribe Estate in Sonoma, California. The
fruit is whole cluster, direct pressed, and
cold fermented in stainless steel, resulting
in a perfumed strawberry-red apple elixir
that, although still, has a vibrant, almost
effervescent quality.
IN THE PINK
BY CORI PAIGE
Onward (Napa, California
strong is one of the most
the pleasure of speaking
winemaking, grapes, and
sively with a fifth-generat
is palpable and her pass
opened my bottle of On
Rosé of Pinot Noir ($30), I
to taste something speci
Onward Pét-Nat is ethere
or cotton candy clouds i
tight bubbles and sour ap
out the sugar. I want c
ROSÉ IS A 24/7/365 WINE, BUT A CHILLY GLAS
ALWAYS) ARE BRIGHT, FRUITY, D-D-DRY, AND E
THING FROM RAW FISH TO GRILLED RED MEAT.
BUT IF YOU’RE ONE OF THE STUBBORN HO