Aromas of black cherries, fresh plums, violet and dark chocolate overwhelm the bouquet. On the palate, the wine is layered with fresh bing cherries, baked plums, and mocha, softened by its delicate, almost luxurious texture, and given staying power with a long, raspberry and cocoa powder finish.
Both in the vineyards and in the cellar, Ste. Anne works as naturally as possible. Most of the best Bandol producers rely on ambient yeast to ferment their reds, but very few do so for their rosés (preferring to inoculate). But Ste. Anne does. It also, unusually, does not add sulfur to block the so-called malolactic fermentation, in which taut malic acid is transformed into softer lactic acid, adding a bit of sulfur only before bottling. Nonetheless, the rosés are gorgeous, fresh and long-aging. The 2014, available in June, is mostly mourvèdre, with a bit of cinsault and grenache, and is lovely, with mineral and licorice flavors that linger. (Zev Rovine Selections, Brooklyn)
With summer in full swing… what better way to switch it up with a skinny yummy frozen margaritas!
Happy Hour Frozen Margarita vs. our Classic, on the Rocks
A regular happy hour frozen margarita is around 12 ounces and weighs in at 410 calories (56% coming from sugar). Our lightened version is 130 calories for a 6-ounce portion with just 14% coming from sugar The Cooking Light Margarita:
1 ounce premium or silver tequila, 1/2 ounce Cointreau or other orange-flavored liqueur, 1.5 ounces fresh-squeezed lime juice. Shake with 3/4 cup ice; garnish with lime.