Netscape Community Poll: What's your take on rosé?

[Robin Garr]

It's spring, the weather is getting warmer, and a lot of wine lovers' thoughts turn to the refreshing virtues of crisp, dry rosé wine. For others, rosé seems pale and pallid, neither pure white nor honest red. Where do you stand on pink wine? Love it or hate it, or somewhere in-between. Please tell us your take on rosé in this week's Netscape/CompuServe Community poll. (And then come on over and lurk or join in today's Internet Radio TalkShoe on the same topic at 12:30 p.m. US EDT.)

<b>Click here to vote in the poll</b>
As always, remember that you don't have to register or log in to vote, and you're welcome to post further comments in either forum.

[James Roscoe]

I love a nice dry rose. I also like that new avatar over on Netscape. You needed to lose the rooster!

[Robin Garr]

I love a nice dry rose. I also like that new avatar over on Netscape. You needed to lose the rooster!

Hey, man ... you don' like my rooster?

[James Roscoe]

I love a nice dry rose. I also like that new avatar over on Netscape. You needed to lose the rooster!

Hey, man ... you don' like my rooster?

The rooster made you look... well.... more rotund. The new picture is much more slimming!

[Robin Garr]

The rooster made you look... well.... more rotund. The new picture is much more slimming!

Hmm ... how could a rooster do that? <puzzled>

[David M. Bueker]

The new picture looks like an Alaska tour boat operator.

Anyway, just sat down with a (not chilled enough because I was too impatient) glass of Steve Edmunds' new Rosé. Glorious stuff, even if it is a bit warm in temp right now. I could gulp down a great deal of this. Full note later (after I order more).

If I had a choice between rose and water, I would take the water.

My Dad, who loved roses, always used to say that I just hadn't tried any good roses. Then again, I was never greatly impressed by some of the examples he trotted out for me to try.

There are a lot of people who like red and white wines, dislike rosés on principle. I can't understand this.

Be careful with overchilled rosés. Low temperatures enhance tannin feel.

..... and a rose is not like others.
I usually enjoy them when the weather is hot, and I'm having something that would call for a big bold red.. A really dry rose will do nicely in this instance.

[James Roscoe]

The rooster made you look... well.... more rotund. The new picture is much more slimming!

Hmm ... how could a rooster do that? <puzzled>

Okay, I just like the new picture!

I love a nice dry rose. I also like that new avatar over on Netscape. You needed to lose the rooster!

All the cap`t needs is a rainwear hat and boss would be a shoe-in for Cap`t Highliner!!!!

[Robin Garr]

The new picture looks like an Alaska tour boat operator.

The funny thing about it is that it was taken on one of the only two days all winter that was cold enough to justify the fisherman's sweater and the Baxter State parka. Some years here I wonder why I have that stuff. Other years I'm extremely grateful that I do.

Hi Robin,

I only rarely have roses on hand. I like them, but usually don't try them often. My favorites are usually made with pinot noirs. I have a nice one in my cellar now that is a Yering Station pinot rose from Oz. My brother Bob also gave me a Spanish rose - Protocolo. I am looking forward to trying it as I assume it has tempranillo as its base.

I thought this question has long been answered. I'm pretty sure that 'Rosé kicks ass!' is the answer. The REAL qustion is: Should Pinot Noir (Nero) Bianco be allowed to be produced? The answer to that one is a booooming 'NO!!!!'

Only with bubbles.

Or late harvest

[James Roscoe]

Only with bubbles.

Duh!!!

The whole point of a Provence Pink isn't even that it necessarily taste good--although there are plenty of really nice ones--it's that you, the imbiber, look totally cool while sitting under a Cinzano umbrella drinking it.