Wolffer Estate Alcohol Removed Rose Summer in A Bottle

Wolffer Estate's Summer in a Bottle is a dry rosé made on Long Island, New York, and this bottling is the same wine with the alcohol removed. The producer describes it as keeping the dry, fresh, fruit-forward style of the original, so expect a crisp, pale-pink wine built on red-berry and citrus fruit instead of sweetness. The details provided don't name the grapes, the vintage or the dealcoholization method. Treat the profile below as what dry rosés of this type usually show, not as measured specifics. Expect aromas of strawberry, watermelon and citrus peel, with perhaps a light floral or herbal edge. Dry rosé is normally light to medium in body, high in acidity and free of oak. Tannin is minimal. Removing alcohol generally takes away some weight and length, so the finish is likely shorter and cleaner than in a standard rosé, with the acidity carrying most of the structure. If you've had alcohol-removed wines before, the main difference to look for is a slightly lighter mid-palate, which crisp fruit and good chilling help offset. Serve it well chilled, around 6 to 8°C (43 to 46°F), which keeps the acidity bright and the fruit tidy. Pull it from the fridge a few minutes before pouring if it has been very cold. It needs no decanting. A standard white-wine glass or a rosé tulip with a slightly narrowed rim will gather the berry aromas best. Keep a bucket of ice nearby, because a wine with less alcohol warms and goes flat faster than most. At the table, this style suits salads with goat cheese or citrus dressing, grilled shrimp, seared tuna, charcuterie and melon with cured ham. It also works with lightly spiced Thai or Vietnamese dishes, where its acidity and fruit cool the heat. Dry rosés of this type are made to be drunk young, so plan to open the bottle soon after buying it rather than cellaring it. Once open, keep it sealed in the fridge and finish it within a day or two, since the fruit fades quickly.