Sunday, October 2, 2011

Rosé Wine: Becoming quite the popular wine that goes with everything...

The growth of the dry rosé wine category has seen double digit sales increases each year for six years.  It is a fun and versatile wine that complements today's American lifestyles.  In France, rosé outsells both red and white wine (www.winesofprovence.com). It's growing popularity can be explained by:
  • It's fun – rosé is a beautiful, festive wine that goes hand-in-hand with good times.
  • It's Mediterranean – the dry, acidic nature of Provence rosé is the perfect strikes a perfect balance with the well-loved Mediterranean flavors of olive oil, seafood, and fresh vegetables.
  • It's versatile – many foodies consider rosé THE pairing wine because it complements so many dishes.  
The crisp, cool flavors of a well-balanced rosé pair well not only with traditional Provençal cuisine, but with spicy, full-flavored dishes from many parts of the world. Year round, try a dry, fruity rosé with:

International Cuisine
  • Asian fusion
  • Indian curries
  • Mexican and Tex-Mex fare
  • Middle Eastern cuisine
  • Spanish paella and tapas
  • Italian pizza, pasta, and risotto
  • Thai cuisine
  • Szechwan and other Chinese dishes
  • Sushi
American Fare
  • Burgers
  • Salads
  • Sandwiches
  • Soups and stews
Meat
  • Barbecued pork
  • Chicken
  • Grilled burgers
  • Ham
  • Lamb
  • Steak
  • Turkey
  • Veal
Fish and Seafood
  • Grilled fish, seafood
  • Steamed or poached fish
  • Lobster
  • Bouillabaisse and other traditional Provençal cuisine
Vegetarian
  • Grilled or steamed vegetables
  • Herb omelets
  • Ratatouille
Holiday Foods
  • Appetizers, hors d'heuvers
  • Ham
  • Turkey
Appetizers
  • Canapés
  • Cold cuts, sausages
  • Cheeses
  • Dips
  • Bruschetta
  • Paté
Rosé's versatility is supported by many including food and wine experts and journalists

"A more versatile food wine you won't find in any color, at any price point."
-Wine Enthusiast
"To achieve rosé nirvana, follow my 'Rosé Rule of P': serve it with anyting pink–lobster, shrimp, ham, pork–or anything Provencal–such as bouillabaisse, salade Nicoise, or grilled sardines."
-Mark Oldman, Oldman’s Brave New World of Wine (Norton, 2010), p. 114
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, p. 146
"A richly textured, full-bodied red wine teams up will with a robust steak or stew. A light-edge white wine pairs well with lighter seafood or vegetarian dishes. Rosé lies somewhere in the middle and may fit both ends of the style spectrum."
-winemaker and rosé enthusiast Jeff Morgan, in Rosé: A Guide to the World's Most Versatile Wine
"Now we have a more Mediterranean diet where we have turned to olive oil, garlic and fresh herbs. That all goes with rosé — so our wine pallet is catching up with our food pallet."
-wine merchant Randy Kemner, quoted in the Los Angeles Times. Read the article.
"Part of the cheer of rosé is that it pairs so well with everything."
-Richard Belts, sommelier, quoted in "In the Pink"
 "Not just for summer sipping and bouillabaisse, rosé wines pair well with all kinds of cuisines, all year long."
-Wine Enthusiast

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