Rosé and peppercorns, a unique pairing coming together for spring

Blending trials begin this time of year, once the wines have settled down post-fermentation and the flavors are beginning to develop. Spring is on it's way and beautiful crisp whites and rosés will be released. I think of spring lamb, Easter and rosé to celebrate Spring.

Lots of my friends ask me 'how do you know what you taste in wine?' 

I have been tasting some Rosé blending trials this week. What a delight! The bright watermelon and cherry fruit with texture and weight from the red grapes. mmmm... so quenching! One thing I noticed in my trials was that a touch of heat emerged in some of the blends. This warming heat created was different from the heat of the alcohol in the wine, but rather a spiciness from the grape source. It made me think about the warming heat and sensation from some of the herbs that I've been cooking with lately, sage and rosemary. A pepper derivative that warms the wine and food.  I wanted to learn more about pepper to better describe it in my wine and food.  So, I did some research...

• Pepper bushes grow similar to grapevines, on trellis. The berries are harvested at different times with different processes to produce the different color of peppercorns with varied flavor profiles.

• Green peppercorns are harvested mid way through berry maturity and have a slightly mild flavor with less heat.

• Black peppercorns are harvested just before the berry is ripe, drying to a black color. Very aromatic with the most pepper heat.

• White peppercorns are harvested when the berry is ripe, but are soaked in water to shed their husks and dry to be white in color. This is a more complex flavor with a soft, lingering, and penetrating heat.

• Pink peppercorns are harvested when the berry is ripe and come from a different type of tree than the others.  Since the white and pink peppercorns are harvested at full berry maturity, the flavors are milder and more sweet. Birds love eating ripe berries in the vineyard and in pepper growing farms. The sweeter the berry, the more the birds eat. Thus, making the white and pink peppercorns more scarce and expensive. Good to know!

Now, back to the Rosé... The blend that showed this warmth could be described by hints of white and pink peppercorns- the kind which are ripe with a bit of pepper that lingers and adds warmth to the wine. I can't wait to pair some of the wines with a bit of fresh cracked pink and white peppercorns. Another pairing in the making!