In my time, I’ve heard people talk down rosé more than any other style of wine. Why? Some will say it was the rise of White Zinfandel that forever left a mark on rosé. People looked at a pink, sparkling glass and thought of grandma’s sweet summer wine or the cheap headache-inducing stuff they were poured at a wedding. Honestly, I don’t think this is the only reason. I believe that in some regions (especially New World), rosé has been the red-headed stepchild of many winemakers. Recently, we are seeing a significant rise in quality across the board.
Whatever the reason, rosé is making a comeback in a very big way. As I delved into the world of rosé, I found rosé from some of the most respected names in the business, and in some cases, winemakers that only make rosé and are very proud of it. Funny, when I think back only a few years, the chances of someone requesting a rosé were tiny, now it happens regularly. And why not? Rosé is the perfect balance between a red and white wine. It pleases on both levels and bridges the gap for a lot of wine drinkers. It’s the perfect summertime wine. What’s more, due to its diversity and multitude of styles, it’s excellent with a variety of cuisines from around the world.
The real challenge is that the category is huge, with rosé being made from more grape varieties than I could possibly recount. In France, rosé is often closer to the white spectrum, while Italian Rosato drinks more like a red. In Spain, they are racier and fuller, and in the States, the styles vary from producer to producer. The only way to tackle this is to jump right in. So, I started cooking and popping open bottles. What follows are the wines that I enjoyed the most and the recipes that were a perfect fit.