"Good wine is a good familiar creature if it be well used."

Rose! Rose!!! ROSE!!!

Rose

KPCC/Matthew DeBord

When the weather warms up, the pink wine comes out.

Winter gives way to spring and spring gives way to summer. In the wine world, a similar progression takes place. Big, robust red wines — the kind of thing you use to wash down stews while sitting in front of the fireplace in wool sweaters — give way to lighter reds and then...well, when the weather warms up, it's time to break out the pink wine.

Officially, we call these wines rosés (less frequently, blush). You probably remember the day when an Americanized version, white Zinfandel (nothing like big, hearty red Zinfandel) was derided. 

That was a bad patch for pink wine. But we know better now. In fact, we know enough to welcome the arrival of the pinks when the temperature climbs and the days get longer. We've evolved.

Rosé really and truly matters in France, specifically in Provence, where the wine is a rite of summer. They've been drinking the pink in Provence forever. In the U.S., rosé drinking caught on in the 1980s. Luckily, we can now obtain a wide range of rosés, from the U.S., from France, and from many other winemaking nations. 

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