CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 31

a) winemaker Faith Arm-
charming makers I’ve had
with. Armstrong’s love of
farmers (she works exclu-
tion grape growing family)
sion infectious. Before I
nward Pétillant Naturel,
I had a feeling I was about
ial, and I was not wrong.
eal—think airy meringues
inflated with teeny-tiny
pple Jolly Ranchers—with-
cellarfuls of this stuff!
The Yakima Valley Gamay—a varietal
from Beaujolais planted in 2006—used
in Division Wine Company’s “l’Avoiron”
Rosé of Gamary Noir ($20) are reared to
produce less sugar (dry) and picked early
in the season while the fruit is more acidic
(bright). “l’Avoiron” Rosé of Gamary, the
sweetest in this bunch (though still not
sweet, mind you), is brimming with red
currants, Chambord, watermelon rind, and
lime. If you show up at my door uninvited,
all will be forgiven if this bottle is tucked
under your arm.
Farm-focused winemaker, California vine-
yard consultant, and James Beard Award
finalist, Steve Matthiasson combines
(whole-cluster pressed) Grenache, Syrah,
Mouvèdre, and Counoise to create Mat-
thiasson Wines Rosé ($24). This bone-dry
rosé is faintly herbaceous and rife with
early season stone fruit like apricots and
white peaches. This bottle makes me crave
cold, leftover chicken and tomato, plum,
and nectarine salad lunches with friends.
SS OF PINK ON A HOT SUMMER DAY IS PARTICULARLY SATISFYING. MY PICKS THIS SUMMER (AND
EXTREMELY QUAFFABLE. ROSÉ STRADDLES THE RED-WHITE FENCE; YOU CAN SERVE IT WITH ANY-
T. REALLY, IT’S THAT VERSATILE. I THINK MOST DRINKERS HAVE FINALLY BOARDED THE ROSÉ TRAIN,
LDOUTS, STOP DENYING YOURSELF. LET GO OF YOUR PASTEL PREJUDICE AND GET IN THE PINK!
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