Rosé’s popularity in recent decades has not only meant that pink wine flows at summertime BBQs and pool parties. A spate of mass-produced, pale versions has fed the belief that they all look and taste the same. But rosé has a more complex side—one that bursts with a diversity of color and flavor.
Some wrongly associate a darker shade of pink with lower quality. In Provence, the spiritual home of a wine that is crafted around the world, vintners primarily rely on the Grenache grape, pressing it quickly to separate the pale juice from the color-imparting red skins. But some of the best rosés from southern France skew darker. Longer contact with the skin produces hues from bold fuschia to deep ruby to burnt orange. As a result, the wines can…
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Cigar Aficionado (Digital) - 1 Issue, July/August 2024