RosÉ Lifestyle"There's a real change in the thinking about rosé. It used to be for the barbecue or on the 'terrasse' or for holidays and festivals in the sun," says Virginie Morvan, purchasing manager at Chez Lavinia, a stylish eatery in central Paris. "But now, wine growers are investing in making wine that can be drunk at the table, even with meat, and these are wines that are full-bodied." Read the article. "Rosé fits with the taste and the lifestyle of wine drinkers today. They're fun and they're not expensive, compared to other wines; they are truly values compared to other wines, especially in restaurants."
– Ronn Wiegand, Master of Wine and publisher of Restaurant Wine, quoted in Wine Business Monthly. Read the article. "I've been singing the praises of dry rosé for years. A pink wine that's crisp and dry (or just off-dry) is one of my top choices for summertime quaffing."
– Laurie Daniel, reporting in the San Jose Mercury News. Read the article. "There is little else that says summer to me like a lovely dry French Rosé."
– Sheri Sauter Morano, Master of Wine, www.wines-france.us "I can't think of a better quaff on a warm, sunny day -- and why should we let the French have all the fun?"
– Tina Caputo, Wines & Vines. Read the article. Provence Quality"To me the bar is set in Provence.… It's the benchmark and you take it from there.… Beautiful fruit, delicious acidity, goes well with so many foods – rosé is definitely becoming all year round."
– Victor Owen Schwartz, president and founder, VOS Selections, New York. Read the interview. "Speaking of Provence, that paradisiacal region of sun-kissed slopes and lavendar meadows remains the locus of rosé's spiritual soul."
– Mark Oldman, Oldman’s Brave New World of Wine (Norton, 2010) "Rosé sales have now surpassed those of white wine within France.…. The main French center of rosé activity is in Provence, where eight percent of the world's rosé is made. … [T]hese are fresh rosés, showing good acidity to go with the crisp, fruity palate."
Read the article. "'The French style, or at least the southern French style, is a benchmark for bone-dry Rosés,' said Ashley Stockstill, wine director at Fox & Obel in Chicago. 'They have a scintillating acidity; they're very awakening.'"
Read the article. Tasting and Pairing"Rosé is a wine that entertains long before it even passes your lips. Its comely colors have in fact been likened to sunset in a glass. With better bottles, its bouquet will live up to its look, refreshing you with juicy red fruits ... joined sometimes by floral essences, citrus fruits, or perhaps a whiff of minerals. And then there is the taste: not the sucrose serum of a bad white Zinfandel, but a dry, clean thirst-slaker with the body of a light red and the crispness of a white. ... To achieve rosé nirvana, follow my 'Rosé Rule of P': serve it with anyting pink–lobster, shrimp, ham, pork–or anything Provencal–such as bouillabaisse, salade Nicoise, or grilled sardines."
– Mark Oldman, Oldman’s Brave New World of Wine (Norton, 2010) "Rosés are some of the easiest wines to like for their fresh, fruity flavors and their crisp appeal. They can match well with a wide variety of Mediterranean cuisines, from roasted fish to poultry."
–Kim Marcus, managing editor, Wine Spectator, from the video "Summer Pinks" "A good, dry rosé has lively fruit balanced by good acidity and a mineral edge. The best dry Rosés come from the south of France …. Dry rosés are especially suited to popular Mediterranean dishes."
– The Wine Guide by Wiliams-Sonoma (p. 53) "A good rosé is fruity but with some depth. It's a wine where once you have a glass you say to yourself 'why not another?' It's a wine that gives great pleasure."
– winemaker Alain Combard. Read the article. |
