Drink More Rosé!

I'm starting to see the first 2012 rosés come into the shop, and I couldn't be happier. It's always disconcerting to see people come in and so readily dismiss rosé as frivolous or sweet or something only for picnics on hot summer days. I keep hearing other industry people write and talk about how the tide is turning for rosé, but I'm not feeling the love yet.

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My current personal favorite is the Raventos 1999 Cava ($25), which is supremely elegant without being precious or too austere. And in the land of still rosé, I find myself unable to get enough of the 2011 Casamatta Rosato of Sangiovese  ($13), which is such a good match for grilled flank steak, it's hard to imagine ever pairing that lean meat with a red wine ever again.

Rosé is also just about the most versatile wine around. Its acidity makes it supremely food-friendly, and the character extracted from the juice sitting around with the skins for a day or so makes it stand up to heartier dishes you would normally reserve for a pinot or a cab.

Please do yourself and the entire wine industry a favor: pick up some charcuterie and an inexpensive bottle of dry rosé. Go home and dig up whatever cheese you have leftover in your fridge. Maybe track down a can of these. Add some good crusty bread, and call it dinner.

Seriously. Go do it right now! I promise you will thank me later.