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TONE STYLE
TONE STYLE
the wino
By Monique Meadows
TThe United States, which recently overtook
Summer is the
Season for Rosé!
France as the world’s largest wine market, is
having a love affair with rosé. France saw its rosé
exports to the United States jump 43 percent in
2013; in May, Forbes.com ran an article entitled
“Real Men Drink Rosé;” and Angelina Jolie and
Brad Pitt now produce a rosé at their recently
acquired Provence property, Chateau Miraval.
Côtes de Provence in
southern France, which
specializes in dry rosé, produces
almost three-quarters of the
wines in Provence—and 80
percent of those are rosé. The
French pair these wines with
every Mediterranean dish,
including seafood, olives, and
cheese. And while plenty of
other countries also produce
rosé—including the United
States—many people need a
bit of coaxing to try the pink
wine, which for some can
conjure memories of sweet
Portuguese Matus or the sugary
anomaly called White Zinfandel.
I meet such skepticism with
an approach that has created
many rosé converts. My most
successful method of conversion
is to recommend pairing rosé
with rotisserie chicken. For
me, there is almost nothing
as sublime as warm rotisserie
chicken and a chilled glass of
rosé—and my converts return
beaming.
The 2013 rosé vintages from
all over the world are now arriving
in wine shops and restaurants.
The pink hues range from flowerpetal
blush to the deep color
of fresh sockeye salmon. The
wines offer structure and finesse,
with flavors of light-red fruit and
styles that can be dry or slightly
sweet. Most modern rosés are
fermented in stainless steel and
bottled without any barrel aging
to maintain the fresh flavors. Here
are my recommendations for the
2013 rosés that are arriving this
summer.
104 TONE AUDIO NO.64
July 2014 105