Take a mouthful and you'll find that fruit: lots of juicy blackberry, plum and cassis. There's a festive swirl of spice as well -- anise, pepper, clove. Smooth tannins lead to a long finish, with just a touch of espresso.
Coppola claret would pair graciously with party foods like cheeses and charcuterie, and it's substantial enough to do dinner duty with gala dishes such as duck, crown pork roast or beef rib roast.
In party season, you can't go wrong with bubbles, and nothing says "party" like the pink stuff.
One of my favorite rose sparklers is Gruet Rosé NV, an American wine made in the French methode champenoise (and decked out in a powder-pink art deco label that would look right at home in a Parisian bistro). Pop the cork and pour to reveal the wine's gorgeous rose-pink color and columns of fine bubbles. Roses show up in its aroma as well, as do strawberries.
Strawberries and raspberries tickle the tongue, along with touches of clementine and cream, with a nice toasty finish. This rose also has just enough minerality to give it a crisp, refreshing finish.
Gruet Rosé will party prettily with anything from a seafood buffet to a dim sum platter, and it is absolutely fabulous with dessert. Or as dessert.