Shelley Coleman - 12 Apr 2017

The Joy of Rosé

Rosé wine is either loved or hated…..Mateus anyone?! Its emergence, in recent years, finally into the wine drinkers’ conscience of a wine that can be taken seriously, has made me hop with joy. Gone are the days of sickly sweet White Zinfandels in chain bars drunk only by teenage girls, as we welcome wines from across the globe and of all colours and tastes.

Rosé is made by blending, skin contact or saignée. The most common form is skin contact, where the rosé colour comes from red grapes being crushed and the colour seeping out of the skin after only a few hours. Dependent on the grape varietal and how long contact is, a whole range of colours are produced, from the light salmon pinks of Carignan/Grenache Provencal wines to a dark raspberry colour from an Argentinian Malbec for example.
You may have noticed in the last few years that the range of rosé in supermarkets has markedly increased, with restaurant and bar menus containing more than just a Pinot Grigio Rosé option. Why has this happened?

Well, over the years tastes have changed and people have gained more knowledge about wine, with events such as Taste and London Wine Week helping to promote the Average Joe’s knowledge. Celebrity endorsement always helps sales figures, and Brad Pitt and Angelina’s Jolie’s ‘Miraval’ is at the forefront of this fashion. It is actually a stunning wine which I hope to add to our Beverage List – the new version of which is due out later this Spring.

But ultimately it is the style of wine that has developed and the wines are now taken ‘seriously’ by proper wine drinkers. The Grenache / Carignan grapes of southern France produce subtle fruity wines, often with slight oak ageing to give wines that match the olive oil / garlic cuisine of Provence.

Here at One Great George Street, we have two fabulous Rosés on our Wine List; Berrys’ House Rosé from France and a Pinot Gris Rose from Saint Clair in New Zealand. Both are perfect for food matching with some of our dishes that can be found in our Catering Brochure; particularly the Pan-fried Seabass Nicoise.

There is nothing better on holiday than retiring for ‘sundowners’ with a gentle breeze blowing and a chilled glass of rosé in hand.

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