Recently in Rosé Category

April Showers Bring...Springtime Bubbles

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By Courtney Cochran

The intermittent showers that doused Northern California earlier this week may have been met with dismay by those unlucky enough to be caught in their midst sans paraplouie, but their arrival signals an altogether more sunny trend we can anticipate along with May flowers:  the opening of brunch season.  And just in time for the ordering of countless benedicts, the donning of polo shirts and pastel getups and the lazing away of innumerable hours at cozy outdoor tables comes a bubbly literally tailor made for the season:  Pommery's Springtime Brut Rosé Champagne ($65)

Bridge Wines: The Ultimate List

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Red with meat, white with fish?  Not necessarily! 

By Courtney Cochran

For years, the annals of wine drinking 101 have told us that we must drink whites with light dishes like fish and reds with sturdier fare such as steak.  Not so!  Turns out there are many wines that manage to work well with foods on both sides of the intensity spectrum - and they're primed for your food and wine pairing pleasure.  We call them bridge wines, and we've prepared a whole list of our favorites for you below, along with tips - natch - on the best fare with which to pair them.  

Get ready to start drinking outside the proverbial wine box. 

By Courtney Cochran

Chère Rosé, you mean the world to me.  You are so pure, your flavors so balanced (More approachable than red!  More filling than white!) I find myself fantasizing about you night and day.  Often I picture myself, feet up at the end of a long day, meditating on your pale pink robe, pausing to savor a sip so lush it takes my breath away.  

O Rosé!  You are so refreshing, you are so lively, you are the perfect companion to a slice of pâté or nutty frommage comté.  

I love you just as you are - never change, Rosé!

Signed,

Your Biggest (AKA most loyal, ahem) French Fan

Rosé Renaissance

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By Courtney Cochran

Unless you've been living under a rock, the news that pink wine is hot is hardly something new to you.  Still, the array of rosé styles to choose from is impressive - and often takes even the pink stuff's most serious fans by surprise.

Dry Rosé
By far the most common style of rosé, this is the version you see on the shelves of most quality wine merchants come summertime. Fermented entirely or nearly "to dryness," this style of rosé contains little or no residual sugar and tastes stylistically similar to the dry red and white table wines (think Pinot Noir and Chardonnay) we're most familiar with.  They key difference when it comes to dry rosé is in the winemaking style - these wines score their enticing pink color from a process called "saigner," meaning "to bleed" in French. During the saigner process, a touch of color is leeched from the skins of red grapes (all grape juice is more or less clear without skin contact) prior to fermentation, leaving the finished wine anywhere from just barely pink in color to just shy of fully red in hue, depending on the amount of time the wine spent in contact with the grape skins.

This Mother's Day, Go Pink or Go Home

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rosewine.jpgBy Courtney Cochran

With rosé wine enjoying an unprecedented level of popularity stateside - The Nielson Company recently revealed that sales of premium pink wine rose an astounding 53.2% this year - there's never been a better excuse to drink pink on Mother's Day.  Indeed, from supermarkets to Costco to the nation's most tony wine merchants, bottles of pink are appearing on store shelves in greater numbers than ever before, leaving you no excuse not to go pink this Sunday.

Pink Out, Indeed

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roseWine1.jpgBy Courtney Cochran

AC Nielsen news keeps on confounding, now with reports that sales of rosé wine in the US rose an astounding 53.2% during the 52-week period recently surveyed.  These gains - which apply to bottles of rosé priced $8 and up - represent more than 17 times the increase in table wine sales observed during the same period.


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