Red Wine

Rose' for the seasonRosé is our choice when warm weather loomsWhat is rosé? Quite simply, rosé is a wine that has the some of the color of the grape skin, but not enough to be a red wine. The grape skins are left in the “juice” until the rosé blush is obtained. Though it does happen, it's considered cheating to mix white and red wine to produce rosé. In fact, by law, French Rosé wine cannot be made by merely mixing white and red. There is a surprising variety in rosé wines ranging from a very pale pink, to bordering on red, and even an orange color.Even if you both like red, or both like white, Memorial Day is a great opportunity to step out and try something different. As an FYI, in the U.S. we drink a bit more red than white wine. In France, they not only drink considerably more red wine than white, but white wine is not even in second place. The French drink more rosé wine than white wine, and of course, they drink a lot of champagneMy favorite among the rosés is sparkling rosé, especially on special occasions. Here's a reasonably priced sparkling rose' from Total Wine:St Reine RoseOFF-DRY . STRAWBERRY . RED FRUIT . MEDIUM-BODIEDFrance - This pink rose has fine and delicate bubbles. Pale rose in color with a medium-body. The creamy texture has a palate full of red fruit flavors. Perfect with most foods or used to toast.Need a wine storage

A Recipe too Good not to Share Andrew Scrivani for The New York Times Some food pictures are just too good not to share. And when the recipe is from none other than Craig Clairborne, you're going to want to try it. Now, I know that this might be more appropriate for a cold winter night, but if you're in the mood for some good home cookin' a hearty beef stew is going to taste great anytime of the year. Serve this over your favorite noodles. Can you say? - Delicious! Think about a loaf of warm bread; pair your stew with a hearty red wine, and you've got a complete meal. INGREDIENTS 4 pounds lean, boneless chuck steak¼ cup olive oil Salt and freshly ground pepper to taste1 tablespoon finely chopped garlic2 cups coarsely chopped onions6 tablespoons flour4 cups dry red wine2 cups water4 whole cloves1 bay leaf½ teaspoon thyme6 sprigs parsley, tied in a bundle6 large carrots, about 1 1/2 pounds, trimmed and scraped PREPARATION Cut the meat into two-inch cubes.Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and