I don’t pretend to be a wine expert, but after living in France for twenty one years, I know what I like! In St. Tropez we filled our large jars with wine exactly how I fill my car with petrol here! I prefer to drink rosé with fish, shell-fish or with light meals. More robust dishes need red.
If you intend to serve rosé but have forgotten to cool it, don’t be tempted to put it in your freezer. Even if it was there for a short time it would detract from its flavour. It needs to be taken from your fridge and left for about ten minutes before opening.
Some people mistakenly think that rosé is a mixture of white and red. There are two methods of production. One is called “saignée” (bleeding). The volume of the liquid is reduced in the must thus intensifying its flavour. Otherwise, the grapes are crushed and the skins left in the liquid for only a few days.
Provençal Tavel and Bandol are both renowned rosés. I also enjoy a Rosé d’Anjou or the slightly dearer Cabernet d’Anjou from the Loire Valley. When our fourth granddaughter was born in Aix en Provence, Ron and I organised a party. Pink was the theme so we welcomed the baby Megan with pink champagne!
The owners of the noted wine houses mostly live in beautiful mansions. One of my friends has a lovely chateau near Bordeaux, He is trying to prove that one of his ceilings was painted by the same artist who did some in Versailles! I wish him luck.
As most articles about drinking alcohol say, "Please drink sensibly”, I say, "Have a rosé October and enjoy yourselves!"