It’s 2018 and we’ve left behind the never-ending rosé photo shoots of summers’ past (for the most part). The dangerously drinkable love child of red and white is no longer just a trendy moment, but a regular summer staple. You’re probably drinking this stuff by the bottle and don’t know a Californian from a Provençe-made rosé. And that’s OK!
Here to help is Victoria James, author of DRINK PINK, A Celebration of Rosé and the beverage director of COTE NYC, the recently opened upscale Korean steakhouse. With the dramatic spike in popularity of rosé in recent years, James like the rest of us has seen her share of “shitty rosé” as a result of mass producers dominating the business. But the silver -- ahem, rose gold -- lining is that as a sommelier she’s also observed a newfound serious interest from her customers in learning more specifics about the rosé on their tables.
“In the ‘90s a woman would walk into a restaurant and say, ‘I want a house red.’ Now they walk in and say, ‘I want a cabernet’ or a pinot noir or a merlot. They know their different styles. That’s what we’ll see with rosé as well -- they’re not going to just ask for a rosé they’re going to ask for a Chinon rosé or a Sancerre rosé.”
According to James, the simplest way to understand rosé types is by region. Like reds and whites, the taste and character of any rosé is determined by its place of origin.
You can find rosés from these regions readily available in the US at good wine shops, restaurants, and online.