STOP TO SMELL THE ROSÉ R
by Anna Maria Giambanco DiPietro
osé. The word itself conjures images of seaside strolls, grilled seafood and vacation vibes. It’s easy to sip, easy to pair, and
easy to shop for, as most domestic rosé is simply labeled "rosé." It’s even become a grab-and-go item available in cans, boxes, and bottles with corks, pop-tops, and screw-caps. The perfect libation for picnics, cookouts, lunch dates, and beachfront sipping in jaunty hats, rosé is here to stay. Long gone are the days when sweet, sticky, salmon-colored swill dominated the pink wine sector. These days, rosé is produced in myriad ways across the globe using countless varietals and winemaking techniques. In Michigan, everything from the Concord grape’s spicier cousin, Catawba, to Pinot Noir, Merlot, and Cabernet Franc is nding its way into pink wines. From blending whites and reds to saignée, where a small portion of the wine is removed after a few hours of maceration, the sky’s the limit for vintners when it comes to rosé, and wine consumers are drinking it all up—literally. Recently, I was fortunate enough to catch up with Karen MacNeil, author of the award-winning book, THE WINE BIBLE, about the world of rosé and how this magical pink-hued elixir has secured its footing at the forefront of the wine scene. Here’s how she weighed in: AM: Do you have any suggestions for a "starter"rosé? I'm thinking of die-hard, dry red wine drinkers who'd usually run the other way when o ered a glass containing pink wine. KMN: The beauty of rosé is that it’s so easy. It’s a wine for drinking, not thinking. So wine lovers can "start" anywhere. That said, I am especially fond of Provencal rosé because Provence is the "mother ship" when it comes to rosé and also because Provencal rosé is bone-dry and crisp, and therefore terri c with just about every food. AM: Any basic advice for pairing rosé? KMN: Pairing with rosé is also easy. Just imagine any dish that has a southern French "spin," and you are set. Also, a little-known fact: rosé is one of the few wines that goes really well with garlic, which is why the French drink it with aioli and bouillabaisse. AM: What was the rst rosé that left an impression on you? KMN: The rosés that I rst got to know were either from southern France or Spain. (Spain, in fact, makes loads of excellent rosé for a song). The other rosés I LOVE are rosé Champagnes. Expensive but sensational. Marc Hebrart is a favorite producer. Rosé Champagne with roast chicken (or any poultry) can’t be beat. AM: Where might vintners look for inspiration when it comes to producing excellent rosé? KMN: Winemakers often want to make rosé out of grapes that, IMO, are too tannic. A rosé of Cabernet or Merlot can come o as too coarse. Rosés made from Mediterranean varieties—Grenache, Carignan, and Cinsaut, often work better.
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