Rosé

With spring and summer just around the corner, it seems like a good time to turn our attention to lighter wines. Rosé is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. Usually, the wine is labelled rosé in French, Portuguese, and English-speaking countries, rosado in Spanish, or rosato in Italian.

Rosé rose to popularity on the world stage following the conclusion of World War II when two Portuguese wine producer families both released sweet, slightly sparkling rosés to the European and American markets. These wines, Mateus and Lancers, would go on to set record sales in Europe and the US and dominate the Portuguese wine industry for most of the 20th century, but their popularity has declined in the recent years of the 21st century as consumers prefer lighter and drier wines.

Rosés account for vast majority of Provence’s wine production, ranging from half to almost two thirds of all the wine produced in the region. The rosés of Provence are often known for their food and wine pairing matches with the local Mediterranean cuisine of the region, particularly the garlicky aioli sauces and tangy bouillabaisse stews that are the hallmark of Provençal cuisine. Try the Hecht & Bannier Rosé from Provence. Everything you want in a Provencal rosé. It is my go to Provencal rosé and a great value.

For an Italian Rosato try the Frescobaldi Branciato Rosato. This is a somewhat more full bodied wine that has great acidity and freshness. Try it with a summer frito misto di mare and you will be transported to the sunbaked shores of the Italian coast. There’s nothing better.

Take some time to experiment with rosé from different regions. You will be surprised just how good and affordable these wines can be.