Lily Bollinger, of Maison Bollinger, once famously said, “I drink Champagne when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise, I never touch it -- unless I'm thirsty.”
We feel the same way about Champagne and are thrilled that Americans now also beginning to feel this way about rosé. We want to show you that rosé is not just for summer, it’s a versatile, food-friendly wine you can enjoy year round. One thing it is not is the sweet, insipid white zinfandel plonk your granny drinks because she can’t handle real wine. Take a cue from the Europeans. They drink rosé by the gallon and have been doing so for a long time; now it’s our duty as wine lovers to get some skin in the game and catch up.
For most lovers of rosé, including winemakers and wine writers, the rosés produced in France have always been the benchmark by which all of others are measured. The French have been making rosé for centuries and virtually every wine region produces at least one or more. While there are a few off-dry, and semi-sweet styles, most rosés are loved for their dry palate, aromatic nose, lower alcohol levels, and bracing acidity — all of which make them a natural when you want a wine that can pair with a wide range of foods. In the wine trade, we call them reds masquerading as a white.
There’s a Style for Every Palate
Whether your taste runs to mouth-puckering dry wines, off-dry, sparkling, semi-sweet, or dessert wines, there are rosés that will suit your taste. We have a few suggestions, both sparkling and still, that are fun to drink at Christmastime (try the Bugey, traditionally served at Christmas in the Savoie), will stoke the flames of romance on Valentine’s Day, and are thirst-quenching in the heat of summer.