Rosé. Review and update.

I was a Rosé enthusiast long before I first promoted them it in a 2001 article.   In the mid/late 1990s, when White Zinfandel was cashing in big, and Portuguese imports, Lancers and Mateus, were delivering a similar sugary profile, my wife Helga and I made trips to Germany, France and Italy. We were taken aback by Germany’s Weissherbs t, France’s Vin Gris , and Italy’s Rosato . The surprise?   They were Dry. Bone dry. And not sweet, like the aforementioned.     The recognition of what authentic Rosé was really like , motivated me, initially, to start nagging my friends, and secondarily, to pontificate to those who stumbled upon my articles.   In dinner gatherings, so as not to see what I was pouring, I pleaded with them to close their eyes, taste and evaluate, and then take a look at what they enjoyed.   One friend offered, “Yea, it tastes fine, but I just can’t see myself holding a glass of pink wine.”   In the 2001 article, (the first of many), I pr

by noreply@blogger.com (tom) · source ↗