A dry rosé is the great equalizer. Both white wine and red wine lovers can appreciate it; it can be enjoyed year-round; and it pairs with various proteins, from grilled Gulf shrimp and smoked chicken to steak and barbecue. This month’s featured pick comes from one of the state’s top producers, Kim McPherson. His Les Copains Rosé is made using grapes from the Rhone Valley, the French region that made dry rosé classic..
McPherson “Les Copains” Rosé, 2013
Who Likes It:
David Keck, an opera singer-turned-sommelier who moved to Texas six years ago to study at Rice University’s Shepherd School of Music. During his time in Houston, Keck worked as both a wine buyer and in distribution before partnering with Paul Petronella, of Paulie’s Restaurant, to open a wine bar in the Montrose area called Camerata at Paulie’s. (Keck also recently announced that he, Petronella, and Grant Gordon, Paulie’s chef, will be breaking ground on another place in Montrose, the Edmont, to be opened sometime in 2015.)
Keck achieved his advanced sommelier certification in October 2012, winning the Rudd Scholarship for top honors. He is continuing to pursue wine certifications with the Court of Master Sommeliers. In 2012 he was first runner-up in the TEXSOM Texas’ Best Sommelier Competition, and in 2013 he won placed third in the national finals of the Guild of Sommeliers’ TOP|SOMM competition.
A blend of 55 percent Cinsault, 30 percent Mourvèdre, and 15 percent Viognier.
“These grapes do well in the warm Texas climate, and when made into a rosé, demonstrate opulent fruit and aromatics,” Keck said.
Why He Likes It:
“Not only is this wine delicious, but it’s a perfect wine for drinking in our hot climate. Dry rosé is thankfully making a resurgence, and provides a perfect vehicle for ripe grapes without over-ripeness or extraction,” said Keck. “These grapes [Cinsault