Bonterra Rosé: Vibrant and Crisp Organic Rose Wine

Bonterra Rosé is a vibrant, crisp, pale salmon colored Rose with bright strawberry and watermelon flavors – a dry Rose that, while delicious on its own, is a versatile wine to pair with a large range of foods.

Ted Scheffler

March 7, 2019

This past week has been so unseasonably warm that it has me thinking about spring and sipping wine on the patio. And that means thinking about Rose wines. Although, to be honest, I think about (and drink) Rosé all year ‘round. Gone are the days of treating Rose solely as a warm weather picnic wine.

Organic Rose Wine

Lately, I’ve been leaning towards investigating wines from California’s Mendocino County, which is where this Sip o’ the Week comes from. Bonterra Rose ($16) is made with organically grown Mendocino Grenache and Syrah grapes from growers who share Bonterra’s organic philosophy.

Bonterra utilizes the direct press method for making Rose, meaning that the grapes are pressed as soon as they are added to the wine press, which ensures that tannins are not extracted from the grape skins.

The result is a vibrant, crisp, pale salmon colored Rose with bright strawberry and watermelon flavors – a dry Rose that, while delicious on its own, is a versatile wine to pair with a large range of foods. I’d try it with sushi, grilled fish and seafood, fresh salads, light cheeses, and barbecue.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Sips, Utah Bites

Bonterra Rosé, organic rose wine, organic winery, rose, rose wine

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.