With winter a distant memory and spring quickly turning into summer, youโll notice more rosรฉ in the store. I am a self-proclaimed rosรฉ freak, and therefore I always buy plenty of it for the store. Rosรฉ consumption and production is on the rise as people realize its potential. Depending on the style, it can pair with just about any summer fare and will stand up just as well if not better than any of your favorite white or red wines. Rosรฉ works well in the heat and pairs indiscriminately with the wide range of foods we enjoy indoors and out (particularly out).
Over the past few years Iโve increasingly bought more rosรฉโand not just from Provence, but also places like the Languedoc, Bordeaux, Burgundy, the Loire Valley, Italy (both north and south), Spain, Portugal, South Africaโฆthe list goes on. In France alone, production of rosรฉ accounts for over a quarter of total wine produced (26%) which is a good deal more than white production (at around 17%). Production and quality have increased, so itโs only a matter of time before the style captures the full attention of all wine amateurs.
But why is it not taken more seriously now and by all? How much more will the derisive attitude towards this wonderful style of wine continue? When will it find its rightful place and no longer be considered some sort of enological half-breed? Iโm not sure, but I believe itโs on the way to being accepted as serious wine. Continue reading Rosรฉ is serious
