Amongst the wines poured at Maitresses de Chai tasting (May 14-15) in Paris there were a number of Rosés.
Since I was not there I had to count on a reliable source, French wine writer, Eva Robineau and her Play by Play Report (in French, for Oenos, May 17).
She put two new Rosés on my radar.
First one Le Zeze interested me for its grape variety, Grolleau (or Grolleau Noir).
According to Wikipedia, "the name is derived from the French word grolle, meaning "crow" and is said to reflect the deep black berries of the Grolleau vine. The grape is most commonly made into rosé wine, particularly when it is grown in the Anjou region where is the primarily grape of the Rosé d'Anjou wine. Grolleau wines tend to be low in alcohol and have high acidity."
Le Zeze is part of vigneronne Marie Thibault-Cabrit's first vintage. Eva describes her wines as pleasure in your glass and found Le Zeze to be a gourmand wine with strawberry tones, wine candy she says.
It is pictured above alongside La Roue Qui Tourne (100% Chenin Blanc).
The other Rosé that Eva brought to my attention, Cintré by Laurent Herlin was not part of Maitresses de Chai line up. I liked its name (hanged) and whimsical label.
In Paris au mois de Mai (Vin & Chère, May 10) another French writer Marise Sargis, I learned that Laurent Herlin makes biodynamic wines in Bourgeuil. Christophe Guitard of La Contre Etiquette where Marise purchased Cintré calls it "Nothing sugary, only freshness".
Worth noting both are low in alcohol (around 12%) as many Loire wines are.
Now what should we eat with these Rosés?
Both feet in the Loire with Le Zeze and Cintré.
(* Both photos courtesy of Eva Robineau)