Usually associated with warm summer weather, rosés are good any time of year. Pair them with spicy foods, friends who aren’t white wine drinkers or a chilly winter evening when you need a reminder that summer will eventually come around again. Since most people have the urge to drink rosé wines after school lets out, deals still abound on what’s left of previous years vintages.
Once mass-produced as super sweet wines, winemakers from the new world and old are now making dry rosés with very little residual sugars. Gone are the syrupy white zins your grandma used to drink with ice cubes out on the porch when the thermometer topped triple digits. Ok, maybe some wineries are still making them but these are not the wines that are going to expand your horizons. Rosés made in a dry style tend to have more flavor than many whites and, happily, low sugars translate into lower alcohol levels so you won’t end up wearing that lampshade on your head by the end of the evening.
Dry rosés are trendy right now and winemakers are creating some really nice, complex wines that go well with all types of food.
Fortunately for rosé wine drinkers, demand has not yet grown as rapidly as rosé wine production volumes. What does this mean for you? Lonely rosés are languishing on store shelves and in discount bins until the weather begins to warm.
So get thee to a wine shop and snap up those bargains before they vanish as new 2011 rosés begin to take their place!
Some of our favorites are:
Grochau Cellars PINK
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