It’s Time for Rosé

071114_mishmash-foodwineIt’s summer, and it’s hot and humid days are already with us. It is time to stray away from Malbec, Cabernet and heavy drinks, and time to get cooled off with chilled, refreshing wines. I am most attracted to rosés in the spring and summer seasons. Rosés are a variety that is growing in popularity on local wines lists and are palette pleasers everywhere.

Provence, located in the south of France, is the largest wine region specializing in dry rosé worldwide and is a continuing rising favorite among American wine lovers. In 2012, Provence rosé wine exports to the U.S. jumped 41 percent. In the same year, U.S. retail sales of imported rosé wines grew by 28 percent, according to the Vins de Provence website.

A rosé is a wine type that incorporates some of the color from the grape skins The wine’s pink color can range from a pale “onion”-skin orange to a vivid near purple, depending on the grape varieties used and the wine-making techniques.

Remember, unlike many red wines, rosés are meant to be tasted young, within a year or two of bottling.

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