A dry rosé to go with pasta carbonara
Can anyone recommend a good, dry rosé to pair with a classic carbonara (eggs/pancetta/pecorino)? Would be good if it was under $25. Thanks.
I'm not sure it's better than others, but my favorite rose is probably Ameztoi Rubentis, a Basque rose. If you're in Manhattan they probably carry it at Chambers Street Wines. I have to say though that the 2008 was a step down from prior vintages. It's like if Chablis made rose. I also like Donkey and a Goat Cuvee Isabel. The only one I can think of that wouldn't work would be something like Roty's Marsannay, which needs age any way.
A good wine store like Chambers Street Wines can make a recommendation from what they've got in inventory.
Roses tend to have disappeared by this time in winter, but I've seen stock on Chateau Pourcieux, a Provencal favorite, for about $12, at K+D and Garnet. From Italy, try a Cerasuolo d'Abruzzo, from montepulciano grapes; versions from Cataldi Madonna and Vigna Reale are around in larger shops (Garnet, Astor) for under $20.
Bholgeri Rosato 2007. Quite unique, but has the balance and the oopmh to hang with carbonara. Buyer beware, you must appreciate bit of earth and barnyard.
And BTW - I love it that no one so far has tried to play Wine Pairing Upsmanship game and tried to talk Tatayana into something else.
Let them have Rose!