Mateus Dry Rose 2019
-
Wilfred
Wong
Product Details
Your Rating
Somm Note
Winemaker Notes
Inside this stylish, gently curved bottle shape you will find lively flavors of red berry fruits on the palate, a bouquet of alluring floral notes and a chic pink hue borrowed from the most picturesque summer sunset.
Mateus Dry Rose is the ideal pairing with fresh salads, seafood, grilled vegetables, light summer pastas, cold turkey & chicken along with soft and semi-hard cheeses.
Blend: 60% Baga, 30% Shiraz, 10% Other Varieties
Professional Ratings
-
Wilfred Wong of Wine.com
COMMENTARY: There is no question that Mateus is a brand that has stood the test of time. First produced in 1942, this wine in a "curve bottle inspired by the flasks used by soldiers in the First World War," (https://evaton.com/brand/mateus/) this was a wine that many baby boomers cut their teeth on, and the brand continues to live. The 2019 Mateus Dry Rosé—the winery's first vintage and "dry" offering is a tasty wine, albeit not that dry. TASTING NOTES: This is a pleasant and well-made wine. It is off-dry to medium sweet and shows fresh aromas and flavors of ripe strawberries. Drink it by itself and with light appetizers. (Tasted: April 27, 2020, San Francisco, CA)
Mateus was launched in 1942 by Fernando Van Zeller Guedes, Sogrape founder and visionary who created the first Rosé wine from Portugal. Sold in a curved bottle that was inspired by the flasks used by soldiers in the First World War. Mateus is known for its quality and consistency and is one of the top Portuguese wine in the world. More than 20 million bottles are sold in 120 countries around the world: 38 bottles every minute. After 75 years, Mateus is reinventing the Rosé category yet again with Mateus Dry.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.
While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white Portuguese wines of various styles.
The Douro Valley produces full-bodied and concentrated dry red Portuguese wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.
Other dry Portuguese wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.
The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.