Rosés

What progress rosé wines have made in just a few decades! Indeed, in days gone by, rosé was made only when there was a surplus of red grapes. Today-and thankfully so-grapes are planted specifically to make rosé. The fact remains that rosé wines have become wines in their own right: lighter, more full-bodied, fruitier, more… And much more still, depending on the region of production. Rosé is making its mark, once again thanks to the work of the men and women in these regions. It remains, nonetheless, fresh and summery in the consumer’s mind, even though it has its place in so many culinary contexts.

Personally, I can’t stand those insipid rosés that I colloquially call “pool rosés,” into which some ill-intentioned people pour grapefruit juice and toss ice cubes just to follow the trend. Fortunately, trends are meant to go out of style.