By definition, most of the rosé is composed of wines joyful and fruity, suited to appetizers of summer, with picnics, and meals from friends made salads compounds and grilled meats. That said, there are many rosé wines rich and complex, built to accompany a real kitchen developed. These wines of gastronomy are very suitable for asian cuisines often savory, sweet and exotic flavours of the spicy dishes, and the character of the oriental cuisines of the Maghreb. Some rosés, as rare as the originals, are vinified and aged in oak barrels. These wines develop in the fatty, aromatic palette made of soft spices and exotic fruits, and have a capacity of aging for a few years.

The craze for rosé party of Provence has won all the regions. Since the early 1990s, a slow rise of the curves of the sale showed a change of attitude among consumers. A correlation was evident between the mode of life in summer, the food, the need to discover another gastronomic universe. Inexorably, the rosé was leaving the universe of the drink, populo-camping-boulistes to win the fashionable terraces and barbecues and space for the racks of lamb from the butcher recommended… Since then, the movement has been gaining momentum. The leader côtes de provence is federated with the other appellations of the region, coteaux varois, coteaux d’aix en provence, within an inter-branch organisation deploying a strike force capable of meeting all of the requirements and to seduce beyond the seas. As early as the 1990s, the côtes de provence have a research lab is very efficient, working on the vineyard, the grape varieties – the ancient, abandoned will also make their return to add complexity to the flavours and gain in freshness and acidity – vinification methods, but also the marketing. The rosé, contrary to popular belief, is a wine difficult to develop for a little that it does not wish to broadcast a “product” standard flavors, universal does not mean uniform. Provence is definitely over to something else much more interesting : the purity, the exaltation of the flavours of the terroir. You can discover wines with the scents of pine or garrigues.

The Loire’s largest producer in the diversity of origins and flavours of the Auvergne region at the mouth of the river, offers a broad range, varied, well made and price still reasonable. The languedoc is accessible to all as the valley of the rhone. And then there are other nuggets to discover, such as the rare rosé des Riceys in Champagne, a wine without a bubble, which has a capacity of aging never before seen in this color.

Read also The Riceys, the rosé de garde

On the same subject The question of Candide #9 – natural Wine or nature