Appetites: A guide to warm-weather wine
Warmer weather traditionally means lighter wines.
Lately, rosé, a light wine that’s often pink in color, has seen a resurgence.
John Garland, senior editor of Growler Magazine, gave his expertise on rosés based on region and taste, plus a suggested food pairing.
If you know you like the wines from a certain country or region, chances are they also make rosé there, and you’ll love it. Beyond that, go to the wine store, throw caution to the wind, and pick up a random rosé. There’s so much good rosé out there, and it’s all versatile, crowd-pleasing, and refreshing.
Although the rosés from a particular region might run the gamut from light to heavy, or dry to semi-sweet, here’s what you can generally expect each region’s pink wines to taste like, and some foods to eat with them:
Southern France — Provence, Languedoc, Roussillon
Light, floral, minerals, dusky. Pair with cured meats, olives, and hard cheeses.
Northern France — Anjou, Touraine, Champagne)
Elegant, crisp, and restrained. Pair with grilled chicken, grilled veggies – really, grilled anything.
Bigger, husky, more tannic. Pair with sausages, spice, and seafood (especially prawns).
Steely, sharp, direct, even tart. Pair with fish, potatoes, and salads.
Rounded, fruity and ripe. Pair with everything at a barbecue or picnic.
For more from Garland, use the audio player above.