Rosé gets a bad rap. And let’s face it: the last time most people experimented with pink wine was during a misguided game of slap the bag in college (don’t feel bad, we’ve all been there). Not exactly the kind of first impression that keeps you coming back for more. But trust us: give Rosé another chance, and you’ll be impressed. There’s plenty of great stuff out there if you know where to look.
Though semi-sweet Rosé gained notoriety in the US in the 1970’s thanks to brands like Sutter Home and Franzia, France has a centuries-long history of producing extraordinary dry Rosé. This wine gains its color through the skin contact method, in which the skins of red grapes are left in contact with the juice for a short amount of time (think less than one week). The result? A dry, fruit-forward wine with the structure and complexity of a red wine that’s also as refreshing and drinkable as a white. It’s delicious on its own, but it also pairs with virtually any food. Oysters? You bet. Fried chicken? Absolutely. Spicy chorizo? Wicked tasty.
So if you’re looking for a warm weather wine that’s a little different, incredibly versatile, and extremely drinkable, dry Rosé – like our Lot 33 from the Languedoc – is the way to go. In terms of quaffability, it’s basically the beer of wine. This summer, fill your glass proudly with pink wine and tell the haters to try it before they knock it – this ain’t your grandma’s white Zin. We promise they’ll be impressed.