The prominent scent of cherries are often on the nose and the smooth medium-bodied wines can be fruity in an Old World way with notes of strawberries, cherries and even orange. These are rosés that might be considered almost light red wines, typically featuring a deep garnet color that is many hues from the pale salmon-colored Provencal rosés and with a body matching the color. Made with Montepulciano, the same varietal that goes into the region’s red mainstay Montepulciano d’Abruzzo and it does a similarly good of a job with rosés as does Grenache in southern France, if in making much different types of wines. But at least one is worth checking out, Cerasuolo d’Abruzzo. There are four long-standing areas of rosé production in Italy, only two of which were ever really found here and not terribly widespread. As new products, most are trying to find a suitable style. Italian wineries are also jumping into the fray and there are many more rosés made in Italy, mostly in places without a tradition with those wines. As the world of wine has gotten larger and the world warmer, rosés have become much more popular in the last fifteen years or so. The French gave the world the inspiration with the pale-colored wines from Provence and other rosés from elsewhere in southern France. We are now in the heart of rosé season in Houston, which really lasts much of the year here, and those always chilled, usually uncomplicated wines work especially well to start an evening or a meal.
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