Rosé has been unfairly pigeonholed as a seasonal beverage when it should be enjoyed year-round. Try these cold-weather rosé pairings.
Spring and summer are generally regarded as rosé season, so once the weather starts cooling off, many drinkers reach for the reds, disregarding pink wines until it’s nice enough to have a picnic again. This, wine lovers, is a grave mistake. Rosé has been unfairly pigeonholed as a seasonal beverage when it should be enjoyed year-round, and to force yourself to drink a Cabernet when you’re really craving pink Provence is a dinner table tragedy.
At its core, rosé is versatile, easy to drink, delicious. Its sippability makes it a hit during the warmer months of the year when the thought of throwing back a bold Syrah makes you nauseous, but that same approachability is just as enjoyable in the depths of winter.
This light, refreshing flavor profile renders it perfect for summertime sipping, but it’s also what I want when I’m tucking into some cured meats pre-dinner. The extra complexity from the oak aging helps it stand up to fattier types of cured meat but won’t ruin your palate with bold tannins before you even get to the main course.Rhône valley, is known for its darker-colored rosés, which can be a great option during the colder months of the year.
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