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For many Americans, rosé has long been synonymous with summer, routinely heralded as the quintessential warm-weather drink. Since the early 2000s, it has been labeled the “summer drink to be seen with,” prompting a wave of seasonal advertising that can be overwhelming. Yet, as the days grow shorter and temperatures drop, the blush wine often gets shelved in favor of heavier reds, perfect for winter feasts.
However, the French experience rosé quite differently; they not only produce but also consume it in greater quantities than any other nation. On average, each French citizen enjoyed approximately 20 bottles of rosé in 2022. Notably, about half of all rosé sales in France occur during the colder months, specifically between October and April. This trend has solidified into the saying: “rosé tout l’année,” or “rosé all year round,” capturing a cultural belief that runs counter to the American perception of rosé as strictly a summer beverage.
“In southern France, rosé has always been a staple at family meals, regardless of the season,” says Marriane Fabre-Lanvin, co-founder of Souleil Wines. “It was never viewed as just a summer wine; it was part of our everyday dining experience throughout the year.”
While there is an uptick in rosé consumption in the U.S., where sales have increased, the prevailing marketing narrative continues to associate it primarily with summer festivities. Many are now trying to break free from this seasonal mold, as experts increasingly highlight rosé’s suitability for winter consumption.
This serves as a timely reminder: rosé can seamlessly complement winter scenes as well.
It’s essential to recognize that while some rosé wines are indeed light, a narrower view limits appreciation for the broader spectrum of styles available.
“Different winemaking techniques yield rosés that range from light and refreshing to rich and complex,” explains Gérard Bertrand, a prominent vigneron and the largest exporter of French rosé to the U.S..
The adaptability of rosé allows it to pair harmoniously with winter fare, such as roasted vegetables, grilled meats, and hearty stews, with Fabre-Lanvin noting that her favorite winter dish, cassoulet, harmonizes beautifully with rosé.
“For instance, Grenache blends have a lively acidity that cuts through the richness of grilled pork, while Syrah offers a hint of smokiness that complements lamb or beef skewers well. Mourvèdre’s peppery notes are a perfect match for fattier cuts like lamb or beef ribs, and Cinsault is great with lighter meats like chicken or spiced sausages,” Fabre-Lanvin elaborates. Even fish dishes can work during the colder months; sommelier Victoria James enjoys pairing rosé with anchovy toast in winter settings.
Moreover, rosé is an excellent choice for celebratory winter occasions. “Its festive quality makes it appropriate for Christmas, New Year’s Eve, and even Valentine’s Day,” shares Olivier Souvelain, president of the organic Château Gassier. He points out that rosé is commonly found in upscale restaurants and bars in popular French alpine ski resorts like Mégève and Courchevel.
This is not the first time rosé has been redefined, nor will it be the last. Nevertheless, the phrase “rosé tout l’année” reminds us that rosé deserves a place on our tables throughout the seasons.
In light of this refreshing perspective, here are a few recommended bottles that shine particularly in the winter months:
Souleil Le Rose 2023
Prices taken at time of publishing.
Souleil Le Rose’s blend of grenache and cinsault enhances a roast chicken dish, featuring carrots, mushrooms, onions, and garlic.
Château Gassier’s 946 Rosé
Prices taken at time of publishing.
This barrel-aged rosé, crafted from syrah, grenache, and rolle, pairs beautifully with a perfectly aged steak.
Gérard Bertrand’s Clos du Temple
Prices taken at time of publishing.
This biodynamic rosé blends syrah, grenache, cinsault, viognier, and mourvèdre grapes, making it a splendid pairing with caviar and lobster.
Source
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