Pascal Pibaleau Rosé
Close to the town of Tours in the heart of the Loire Valley, Domaine Pibaleau sits nestled between two of the region’s historic Châteaux: Azay-le-Rideau and Langeais. The 12 hectare Domaine Pibaleau has been family owned and operated since 1886. Here Chenin Blanc, Gamay, Cabernet Franc and Grolleau are grown on organically farmed sandy-clay soil near the banks of the river L’Indre. Domaine Pibaleau has organic certification, and they work according to biodynamic principles.
Pascal Pibaleau’s rosé is made from 100% old vine Grolleau. This uncommon varietal is named for the French word for crow, a name that describes its characteristic black color. Even in the brief time that the wine is exposed to the grape skin when making a rosé, Grolleau’s dark skins impart a striking, deep ruby hue. With juicy red fruit and racy acidity, this wine pairs perfectly with the soft-ripened goat cheeses traditionally produced in the Loire region. Try it with a young, tangy Valençay to bring out a cherry fruitiness in the wine, or choose a stronger, aged Couronne de Touraine for a more complex, fascinating pairing. We also love this rosé with a simple Galet du Cher or Selles sur Cher and a drizzle of strong chestnut or buckwheat honey. Herbaceous notes and a zesty, mineral backbone also make this wine a great companion for charcuterie and grilled chicken or pork.
Although it is quite dry, the Grolleau is a mouth-filling delight of texture. It’s supremely thirst quenching and excellent for these muggy, stormy September nights. Serve this lovely rosé well-chilled and if it’s not too rainy sip it on your back porch or in a lawn chair!
Rory Stamp is a classroom instructor, Wine Buyer, and cheese monger at Formaggio Kitchen Cambridge.
