Rosé is being rediscovered as a fun, versatile wine that complements today’s lifestyles.
How Rosé is made
Red grapes are crushed and the skins remain in contact with the juice for two to three days. The grapes are then pressed, and the skins are discarded. The longer the skins are left in contact with the juice, the more intense the color of the wine. Hues range from pale orange to a vivid near-purple, depending on the grapes and wine-making techniques.
How to choose a Rosé
The qualities to look for in good Rosés would be crispness and freshness. When you buy the most recent vintage you are guaranteed fruitiness and good balance.
Range from 45-55°F (7-13°C).
So very Versatile
Many foodies consider Rosé THE pairing wine because it complements many dishes. With its crisp, cool flavors a well-balanced Rosé pairs well not only with traditional Provençal cuisine, but with spicy, full-flavored dishes from around the world.
What the experts are saying
“A more versatile food wine you won’t find in any color, at any price point.”
Proven Rosés are “…gently made, intriguingly perfumed , and dry enough to be the perfect foil for the garlic and olive oil that characterize the region’s cuisine.”
-The World Atlas of Wine by Hugh Johnson and Jancis Robinson
“Not just for summer sipping and bouillabaisse, Rosé wines pair well with all kinds of cuisines, all year-long.”