The Rosé Roundup of 2015 – Parts 1-5

International demand for pink wines shows no sign of abating; if anything, it’s now a year-round thirst. Long-time rosé aficionados know that these wines aren’t just for warm-weather drinking, given their flexibility at the table and their deliciousness on their own. Given the modern eater’s evolving predilection for lighter foods, especially vegetables and seafood, pink wines are obvious pairings, as most examples emphasize vibrancy and clean red fruit and citrus character, often with a steely mineral underpinning. But the best of these wines also have the depth and power to work with the most strongly seasoned, spicy foods, those that might run roughshod over most white wines or be overwhelmed by the tannins of most reds.

Two faces of Rosé - direct press on the left and saignée on the right