Dijon-based Maille believes the pink drink trend is here to stay with its spring launch of Provence rosé and grapefruit mustard.
This limited-edition condiment comes packaged in traditional stoneware 125g jars, while in the US 4.4oz and 8.8oz jars are being sold.
“fruity, light and acidulous premium mustard of medium strength”, it has been created to mix into a vinaigrette to “bring out the freshness and fruitiness of a prawn, grapefruit, cucumber and avocado salad”.
Maille also suggests using it for marinades or grilled dishes as well as with ceviche.
Provençal rosé, grapefruit purée, strawberry puree, raspberry purée, dried grapefruit, lemon juice concentrate, beetroot juice concentrate and blackcurrant purée as well as mustard seeds, mustard flour and honey.
I’m very excited to be invited to the 5th International Rosé Symposium / Rencontres Internationales du Rosé.
The Symposium is hosted by the Provence Wine Council (CIVP), and the Rosé Research and Experimentation Centre, which takes place in the magnificent setting of the Mucem in Marseille on Tuesday, January 22, 2019.
The Symposium, this year, is focusing specifically on research and insights related to rosé wine.
The international speakers are members of the scientific, technical and wine-growing community, and will share their research and studies related to rosé wine.
The 2019 themes will focus on the future of rosé wines, revolving around three major challenges for the industry:
• Adapting to climate change
• Ecological transition
• Changing consumer patterns
The morning will be held as a plenary session, which will include the three major challenges. The lunch cocktail lunch designed by Gérald Passedat.
The afternoon sessions include technical or think-tank workshops, and the presentation of several innovations from fundamental or applied research.
Watch for my followup report.