[1] Rosé is the perfect summer wine: light yet substantial, delivering flavor and finish (photo © Herringbone Eats | Santa Monica).

[2] The rosé rainbow, in colors from the palest pink to the deepest rose (photo © Jacksonville Magazine).

Thibaud-Boudignon-Rose[/caption]
[3] Top of the list: Thibaud Boudignon Rosé 2019 from the Loire region of France (photo © Thibauld Boudignon).

[4] The top pick from Austria is (photo © Weingut Pittnauer).

[5] (photo © Fontanafredda).

[6] Domaine Collotte is from Marsannay, the northernmost appellation of the Côte de Nuits region of Burgundy, France (photo © Domaine Collotte).

[7] Rose is delicious with fruit and cheese (photo © S.L. | Unsplash).

This summer, a very discriminating oenophile*, Ken Merrill, tried some rosé wines, from Austria, France, Germany, Greece, Italy and Spain.

And, in the manner of rosé pricing, they are more than affordable: most are less than $20.
 
 
SUMMER 2020: THE TOP 10 ROSÉ WINES

Over the last few weeks, I have been trying a great many of the European rosé wines now available in New York City. It seemed like a very interesting thing to do as we headed into the height of summer, and particularly appropriate to do as we have increased the time we spend on the beautiful rooftop terrace atop our building.

There are four clear winners from three different countries, which point out that the world of rosé is quite varied, with high points usually being the surprise.

One big plus is that they were all in the lowest alcohol levels from all that we’ve had. A vivid freshness of red fruits, more strawberry and raspberry, along with herbal and mineral notes made them stand out for their clarity of expression and their lovely, light, dance-like feel.

When rosé alcohol levels get higher, it actually seems like you start to lose much more than you gain. They start to seem rather heavy and dull, lacking in that joyous, light red fruitiness that gives them their summertime appeal.
 
 
OUTSTANDING ROSÉ WINES

Thibaud Boudignon Rosé 2019 (Savennières, Loire, France)
The Thibaud Boudignon Rosé de Loire 2019 was outstanding. Savory, very complex nose and palate; it started with a light watermelon scent, alluring and mysterious, opening into lighter raspberry scents. A wonderful wine which walks that exciting tightrope of tension between salty minerals and ripe fruit. Made from 80% Cabernet Franc and 20% Grolleau, it’s at that perfect 12.5 alcohol level. Boudignon is now often touted as one of the very finest makers of dry Chenin Blanc. His Savennieres and Anjou Blanc are superb. This rosé wine which he just started making 3 years ago seems clearly to belong in that same high echelon of quality. Chambers Street has it for $22.

Weingut Pittnauer Burgenland Rosé 2019, (Gols, Austria)
Another standout was a wine from Austria that we had never heard of before, the Pittnauer Burgenland Rosé 2019. Made from mostly Blaufrankisch, it offers so much at a low 11.5 alcohol! Full bodied, red berry fruit and perfumed with alpine aromas, combined with a crisp, pleasing acidity. Available at Chambers Street for $18. A joy to find such a well made wine from someone unknown to us! And, this is his starter rosé! We have to try some of the other wines!

Fontanafredda Solerose Langhe Rosato 2018 (Piedmont, Italy)
The Fontanafredda Solerose Langhe Rosato 2018, a blend of Barbera, Dolcetto, and Nebbiolo, was another real standout. Priced at $19 at Eataly, it is an utterly charming, lovely wine, with beautiful notes of mountain flowers and strawberry, perhaps even closer to fraises des bois. And at 11.5% alcohol, it is a total winner in its balance and grace. More please!

Carrel Jongieux Vin de Savoie Rosé 2019 (Savoie, France)
The fourth real standout was a lovely wine coming from an area we tend not to think of so much, the Savoie. Carrel Jongieux Vin de Savoie Rosé 2019 is a blend of 80% Gamay and 20% Mondeuse. Also strawberry scented, it has hints of Alpine flowers and a lovely minerality. The alcohol level is 12.5%. A truly excellent value, it’s available in Manhattan for $12-$14, but Empire Wine in Albany, which has the best shipping rates in the country ($11.88 per case!) has it for $10.

Domaine Collotte Marsannay Rosé 2019 (Marsannay, Burgundy, France)
Another standout that we just tasted is the Domaine Collotte Marsannay Rosé 2019. From one of the finest producers in Marsannay, this wine was beautiful and full, hinting of strawberry and cherry. At 12.5% it has that perfect balance of full flavor, beautiful grace, and a lively, engaging personality. Excellent. At Chambers Street Wines for $21.

Domaine Olga Raffault 2019 (Chinon, Loire, France)
Another lovely rosé is that of Olga Raffault in Chinon 2019. Made from 100% Cabernet France, at 12.5% alcohol, it shows a lovely, elegant fullness on the palate. We’ve drunk her reds with great pleasure over the years, and this is a very pleasant, enjoyable rosé wine which Chambers Street Wines sells for $20.

Dr. Loosen Villa Wolf Pinot Noir Rosé 2018 (Pfalz, Germany)
Dr. Loosen Villa Wolf Pinot Noir Rosé 2018 had some very appealing elements in its bright red fruits nose, but unfortunately for me, it showed some sweetness on the palate which doesn’t suit my current palate for either white or rosé wine. But, many people would undoubtedly enjoy this very easy to drink rosé. The alcohol level is an appealing 11.5% and the wine is priced very reasonably at $10 at Warehouse Wines downtown. Definitely worth trying.

Chateau de Manissy Tavel Cuvée des Lys Rosé 2019 (Tavel, Rhone, France)
A wine with higher alcohol, a very precise 13.57%, that proved to be quite good was Chateau de Manissy Tavel Cuvée des Lys Rosé 2019. A very beautiful dark coppery pink, the Grenache based wine had a shy nose, but a wonderful fullness on the palate. Very much a food wine, not for just sipping. A lovely bottle. Available at Chambers Street Wines for $18.

Lecci e Brocchi Il Meticcio Toscana Rosato 2019 (Siena, Tuscany, Italy)
The Lecci e Brocchi Il Meticcio Toscana Rosato 2019 was an interesting bottle in the way it developed. At 13.0% alcohol, on the first day it was very tart and lemony, maybe too much so. A lovely color from the blend of Tuscan grapes: Sangiovese, Malvasia Nera, Alicante, Foglia Tonda, Colorino, and Canaiolo Nera, presumably explaining the name of the wine, the Italian word for a cross breed horse. On day two, however, it became beautifully full, richer and more cherry-like. Definitely a wine to try, but I would suggest decanting it to give it its fullness of flavor. Available for $20 at Chambers Street Wines.

Campo Alle Comete Bolgheri Rosato 2018 (Bolgheri, Tuscany, Italy)
The Campo Alle Comete Bolgheri Rosato 2018 was another quite delicious rosé. Quite full in flavor, particularly for its 12.5% alcohol. Slightly herbal, raspberry nose. Even better the second day. With medium body, it’s a real food wine for sure—not just for sipping on the terrace. A blend of 50% Merlot, plus 25% each Cabernet Sauvignon and Syrah. They have it at Eataly for $20.
 
 
MORE WAYS TO ENJOY ROSÉ…

…but don’t use the stellar rosés above for any of these. You can use a perfectly good $10 bottle of rosé.

 
 
FOOD & WINE TRIVIA

Dry rosé wine is the all-occasion wine in the south of France—no surprise, since Provence is the world base of dry rosé production. There, vin rosé is paired with all the foods, all year around.

In fact, dry French rosé outsells white wine in France!

The dry rosés from Provence can be substituted any time you need dry wine. When you can’t decide between red or white wine, reach for the rosé.
 
 
> What Is Rose Wine & Why Should You Be Drinking It?

> The History Of Rosé Wine

> Have A Rosé Tasting Party

> Rosé Wine & Food Pairings

Our gluten-free expert, Georgi Page-Smith, approves of Nocca’s gluten-free gnocchi (NYAW-kee). Gnocchi are soft dough dumplings that may be made from semolina or ordinary wheat flour and filled with cheese, potato or other ingredients .

Nocca is an Italian pasta company that specializes in quick-to-the-table, shelf-stable gnocchi.

They make conventional gnocchi with wheat flour and a potato filling, plus a gluten-free version made with rice flour.

When I discovered Nocca Gnocchi at last summer’s Fancy Food Show (alas, no show this year due to COVID), I was thrilled for an opportunity to sample the gluten-free version which, as they say, can be ready to serve in as little as 2 minutes on the boil.
 
 
TASTING THE GNOCCHI

Perhaps their quick-cooking nature has to do with the size of Nocca’s gnocchi.

 
Flavor-wise Nocca’s gluten-free gnocchi are a match with the gnocchi I remember from my gluten-tolerant days.

Tender, with a slight tang, they are a delicious foil for fresh pesto (photo #1).

This is the gnocchi you want for a light lunch, or when you are putting dinner together quickly and still want something satisfying and/or different.

It’s also comfort food.

Nocca makes one plain variety of gnocchi (Original) for the gluten-sensitive, but also makes several other varieties of wheat-based gnocchi for those who can tolerate gluten: Cocoli (mini), Original, Pesto, Truffle and Whole Wheat.

The line is available in stores across the Northeast and can be found via their store locator.

You might have to call first to see if they carry the gluten-free variety; but you can buy them on Amazon, along with the wheat-based varieties.

—Georgi Page-Smith
 
 
FOOD TRIVIA

The word “gnocchi” has an unknown origin, but it may have derived from the Italian word nocca, meaning knuckle. The oval-ish shape of the pasta is somewhat reminiscent of a knuckle!

They’re not Italian: gnocchi are of Middle Eastern origin. As the Roman Empire expanded, favorite foods and recipes were brought home and adapted, based on local ingredients and preferences.
 
 
GNOCCHI RECIPES

How about gnocchi for breakfast?

For breakfast or brunch, take a look at this Egg & Gnocchi Casserole Recipe.

For lunch and dinner:

 
 
MORE TO DISCOVER

> The History Of Gnocchi

> The Different Types Of Pasta
 
> What Are Gnudi & How Are They Related To Gnocchi & Pillow Pasta?

[1] Gnocchi in pesto sauce with shrimp and cherry tomatoes (all photos © Nocca Gnocchi).

[2] Gnocchi Bolognese, in meat sauce with a fresh basil garnish.

[3] Gnocchi with sauteed mushrooms and sage.

[4] Just pop the gnocchi into boiling water. They’re ready in 2 minutes.

[5] Here’s what to look for. Or, buy Nocca Gluten-Free Gnocchi on Amazon.

[1] Mint limeade (photo © Pasta Eater | NYC).

[2] Cherry limeade, made with fresh cherries. The recipe is below Stemilt.

[3] Add a scoop of cherry, lemon, or lime sorbet to make a float (photo © The Nibble).

[4] Classic limeade (photo © Le Coucou NYC | Starr Restaurant Group).

[5] Blueberry limeade. You add any fruit purée into limeade. Here’s the recipe from Ciao Florentina (photo © Ciao Florentina).

[5] Ready, set, slice (photo © Loveart Foods | Pexels).

Updated July 2026

When life gives you lemons, make lemonade.

But what about limeade?

It’s just as delicious and refreshing—even more so, since it’s such a rarity in the U.S.

One reason is that the U.S. is not a lime-growing country, so limes are costlier than lemons.

Limeade is popular in tropical areas like the Caribbean, India, Pakistan and Southeast Asia, where the heat and humidity are good for lime cultivation.

Limes were once grown in Florida; but after a series of natural disasters, the groves were not replanted and production moved to Mexico (97% of our limes come from there). Here’s more about the end of U.S. lime production.

Upcoming days to make a pitcher:

 
Below:

> Recipe: basic limeade and flavor variations.

> Recipe: cherry limeade or fruit of choice.

> Make a limeade float.

Elsewhere on The Nibble:

> The different types of limes: a photo glossary.

> The history of limes.

> The history of cherries.

> The two main species of cherries.

> How to select the best fresh cherries.

> Recipe for homemade brandied cherries or other brandied fruits.

> The history of lemonade
 
 
RECIPE #1: BASIC LIMEADE

The method of preparation for basic limeade is the same as for lemonade: juice the limes and combine the juice with sweetener, water and ice.

Gin, tequila or vodka can be added to make a limeade cocktail (we call this version a “summer sour”).

See below for more variations to vary basic lemonade.

Ingredients For 8 Glasses

 
Preparation

1. COMBINE the lime juice and sugar; stir to dissolve.

2. ADD to a pitcher of ice water; stir to combine.

3. SERVE over ice. Garnish as desired.
 
Variations

 
 
RECIPE #2: CHERRY LIMEADE OR FRUIT OF CHOICE

Thanks to Stemilt, a grower of cherries, apples and pears in Washington State, for this recipe (photo #2).

This recipe uses fresh cherries, although you can substitute frozen cherries or cherry syrup if cherries are out of season.

For Sonic fans: Sonic’s Cherry Limeade is a different recipe, adding 7Up and maraschino syrup. Here’s a version of it.

Our favorite way to enjoy this recipe: Add a scoop of cherry, lemon, or lime sorbet for a cherry-lime float.

The cherry-lime concentrate may be stored in a glass jar in the refrigerator for up to ten days.

Ingredients

 
Preparation

1. COMBINE the cherries and honey in a medium saucepan over medium high heat. Bring to a boil and immediately reduce the heat to low. Simmer for 15 to 20 minutes. Cool to room temperature.

2. ADD the lime juice and stir to combine.

3. ASSEMBLE: For a single serving, add 2 ounces of the cherry-lime concentrate to a tall glass. Fill with ice and top with water. Stir and garnish with fresh cherries. To prepare a pitcher-full, combine the concentrate with 32 ounces of water and lots of ice.

Ingredients Per Drink

 
Preparation

1. PREPARE the cherry limeade base. In a tall glass, squeeze the juice of half a lime. Add 2 tablespoons of the cherry juice or cherry syrup. Stir until well combined. Add the alcohol, if using.

2. FILL the glass about 2/3 with the lemon-lime soda, leaving plenty of room for the ice cream to expand and sizzle.

3. CAREFULLY ADD add one or two scoops of ice cream. The soda will react with the ice cream to create a creamy, festive foam.

4. GARNISH with a couple of the brandied or maraschino cherries and a fresh lime wheel.

You can enjoy this treat immediately with a long spoon and a straw. For a more sophisticated version, you could use brandied cherries (like those seen in your uploaded files) or even a splash of bourbon if you are looking for an adult dessert beverage.
 
________________

*The average lime yields 2 tablespoons of juice.

†Cherry syrup is the better choice, since the juice in a jar of cherries is largely sugar or corn syrup and water.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.