The Drink Menu: Rosés
OK, maybe just in the food and wine world.
In any case, it seems that people either loathe or love the pink wine. Particularly now that it's summertime, the rosé debate rages on, strong as ever. For many, rosé is a cooling poolside beverage or the perfect complement to a relaxing al fresco dinner, yet to others, like Times wine blogger Eric Asimov, it's just not that great.
Ray Isle, the senior wine editor at Food & Wine, responded to Asimov's sentiments on his own blog. He agreed that for some reason, there is a great deal "insipid" rosé wines floating around the vinosphere, but there is hope:
And I think part of their appeal is that they don't attract attention. It's perhaps the ur-complement wine, by which I mean that its role is to make something else—food, a spring day, your date, your dog, whatever—seem more appealing somehow.In addition to sharing some buying tips (stick to southern France and current vintages; avoid the candy-like ones), Isle also suggests a savory corn salad to accompany a nice pink bottle.
As for us, rosé evokes memories of eating tapas in the middle of the afternoon on the Catalonian coast, with Mediterranean winds shaving sprinkles off the water and onto the mainland. With some fresh seafood, some tomato bread and maybe some jamon, the rosé will complete a relaxing afternoon escape from the grind of the work week.
Just make sure it's a good one.
Good Rosés [Tasting Room]
What to Do with Rosé [Tasting Room]
Rosé Reluctance [The Pour]
