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.
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.