Wine Myths: Rosés Are Only For Summer

Too often, rosés conjure the impression of insipid, overly-sweet and cloying cocktail fodder that’s fit only for beachside consumption and ice-cubes!

This couldn’t be further from the truth, especially when it comes to the rosés which hail from Provence. Examples from this sun-kissed region aren’t merely ‘watered-down’ versions of their more robust and classic neighbours – quite the reverse.

Provence’s indigenous grape varieties – especially Cinsault, Tibouren and Mourvèdre – produce rosés that are well-structured, gently tannic and full-bodied, with aromas that range from spicy pepper, cinnamon and the summer fruits to earthy lavender, thyme and beyond. Provence’s varying soil types provide the region’s rosés with solid mineral backbones that keep these wines elegant, fresh and very grown-up indeed.

These are rosés that can be enjoyed throughout the year and with most any menu. In fact, a serious rosé has the weight and the aromatic variety to take a meal from start to finish, as it can pair with grilled  fish, seafood, roast meats, fruit dishes, most cheeses and chocolate.

From France Today magazine