Spring Rose Roundup 

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Jason Jacobsen

There have always been wine trends. One day it's all about Moscato, the next everyone's talking about Gruner. But those hot items tend to burn out after a year or two. Not so with dry roses. They became the next big thing about 10 years ago. Once just a summer phenomenon, they're now gaining traction from early spring into late fall. And it's really no surprise. They are oh-so versatile and food friendly. Here are three to try:

Damilano Rosato, $23

There's no vintage on the label, but the Syrah, Merlot and Barbera grapes for the rose from this Italian Barolo house are all from 2017. Sweet cherry and strawberry fruit on the nose is backed by an aromatic touch of five-spice powder. Crisp citrus balances the ripe peach and berry flavors. The long finish has a nice saline-tinged minerality.

2017 Moulin de Gassac, Guilhem Rose, $9.99

Made with a 50/50 blend of Syrah and Carignan harvested from small hillside vineyards in France's Languedoc-Roussillon region, this wine is a definite bargain. It pours the palest pink with delicate aromas of floral strawberry. The palate is round and ripe, offering a mix of bright strawberry, cherry, peach and rhubarb, backed by soft spice and a touch of mineral.

2017 Patton Valley Vineyard Rose, $20

This rose of Pinot Noir from Oregon opens with creamy stone fruit and soft cherry aromas. There's something for everyone on the rich but balanced palate, where ripe watermelon and berry meet tangy citrus and sour cherry for a tantalizing duet. On the long, crisp finish, you pick up a bit of mineral and a hint of pomegranate. Delicious.

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