Voice of the Restaurant Industry
Dry Rose wines in the US - is there a future?
have you experienced to be on the top of the Hill in the Provence region, having a glass of dry rose from Bandol and overlooking the Mediterranean Sea?
Oh yes, indeed, it is a very nice picture and the wine fits perfectly with it. a warm sun caressing your face, the red fruits of strawberry, cherry and rose petals flavoring the wine, the freshness of the acidity that makes you enjoying another glass and another... But in the US, I really did not see the same enjoyment of drinking dry rose in most large cities i have been through. OK, in New York, with a strong French food and wine community, dry rose wine is well appreciated from May to September. In Atlanta, oh well, we are still debating between the old "blush" and the dry rose from Spain, italy and France. in Los Angeles, it is not a fashion yet but there are some efforts in most likely French bistrot to push the dry rose.
Do you believe and have you experienced somewhere else a strong presence of dry rose?....
Oh yes, indeed, it is a very nice picture and the wine fits perfectly with it. a warm sun caressing your face, the red fruits of strawberry, cherry and rose petals flavoring the wine, the freshness of the acidity that makes you enjoying another glass and another... But in the US, I really did not see the same enjoyment of drinking dry rose in most large cities i have been through. OK, in New York, with a strong French food and wine community, dry rose wine is well appreciated from May to September. In Atlanta, oh well, we are still debating between the old "blush" and the dry rose from Spain, italy and France. in Los Angeles, it is not a fashion yet but there are some efforts in most likely French bistrot to push the dry rose.
Do you believe and have you experienced somewhere else a strong presence of dry rose?....
Replies to This Discussion
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Permalink Reply by Michael L. Atkinson on -
This sounds so delicious Herve. One of my favorite wineries in Napa Valley is Peju in Oakville. The offer a dry rose called Provence, which is served cold, crispy, fragrant and dry.
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Permalink Reply by Herve Pennequin on -
I know Peju and i agree, their Provence cuvee is quite nice!
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Permalink Reply by Brady Lowe on -
You got me excited for rose now, and its only 930am. From recent travels last fall (us market), i would have to agree with your commentary, Dry Rose is few and far between (no true rose alliances in any host cities). The only thing i noticed was each place i dined or drank, service was never matched by selection. Meaning, there was always a couple bottles available, but they seemed to be a last thought, or a placement for diversity and with some obscure labels, staff never shared the stories. The rose's i repeatedly noticed, tended to be the same in each market, nizas was everywhere.
Speaking of California's contribution, i have been a long time, HUGE FAN of Pax Rose, and here, the typical spicy food holds crown for the best pairing. Tasty China in Marietta, of the six times, always an experience with rose versus reisling, alsatian pinot blanc, chenin blanc (vouvray), and even some gruner veltliner's didnt show as well.
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Permalink Reply by Justin C.S.W., C.S. on -
Unfortunately I don't think there will ever be a time in the US where the general population will be drinking dry Rose and loving it. They loved white zin when it was first invented in the 70's by Mario Trichero, but it wasn't dry. It did, however preserve the old vine Zinfandel in the state during a time when most of California was ripping it out to plant Merlot and Chardonnay. Without White Zin we may not have Old vine Zin that dates back to the mid 1800's, much less any Zin from this century.
Dry rose has a following, true. Last summer at The Wine House (one of the best and largest wine stores in Southern California) they had a front door display of about 100 cases of rose. From Tavel and Bandol to California, Australia, Italy and Spain. They had many grapes represented as well. Grapes like Grenache, Syrah, Cinsault, and Pinot Noir, to the obscure like Largein and Sangiovese. They sold lots of it too.
I feel that most wine geek type people that find a love for rose usually spend less than $15 a bottle and more often than not around $8. There are many options under $10 and a wide range to choose from.
They will always be good, especially when paired with tough to pair foods like eggs and asparagus.... but I doubt the people that are just getting into wine and drinking Crane Lake and Charles Shaw will trade up much....The foodies and restaurants that understanding pairing will be the ones to lead this charge...or slow walk ahead.
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Permalink Reply by Eric S. Crane on -
I agree with you 100% about the fact that without white zin that there would be no more older vines of zinfandel left. I'll post my thoughts on this sooner rather than later.
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Permalink Reply by David Andrew Norman on -
I drank a lovely rose from Jumilla last year in Spain.
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Permalink Reply by Matt Bradford on -
I am committed once annually to feature rose wines at Canoe. The last one I featured an Oregon dry rose(A to Z), a Spanish dry rose the Capcanes Mas Donis Garnacha rose, an Italian the Cusumano Rosato and a Champagne Brut Rose from Drappier. We sold a surprising 12 cases of rose for the month which would have only had sales of maybe 6 to 8 bottles of the roses that are regularly featured on the list. I think that it is our responsibility to hold the roses out for consumers as professionals in the industry.
Cheers
Matt
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Permalink Reply by David Andrew Norman on
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That's a great attitude, Matt. The public looks to us as wine professionals to expand their knowledge base, and rose's are a perfect example of this. Good work!!
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Permalink Reply by Lenn Thompson on -
I think that you can find some great dry roses from lesser-known U.S. regions. I know that I've had some terrific ones made using cab franc from both the FInger Lakes and here on Long Island.
Sure, styles vary widely from adult koolaid to bone dry and refreshing. Some blend chardonnay other other white variety juice in with red...some do saignee, some grow specific blocks of red grapes just for the rose...
Will there ever be a wide market for it? I think that a lot of those white zin drinkers move into dry rose before moving into (I hope) more fine wine. Then again, if they are happy drinking the white zin, I say let them enjoy!
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Permalink Reply by Adam Betts on -
I'm digging County Line Rose. It's Pinot Noir from Anderson Valley and is more nuanced than your typical rose. I love Bandol roses and, since I just moved to SF, I can go to nearby Kermit Lynch in Berkeley to pick some up. Their not the only ones in the Bay Area to carry Bandol rose, but they do have Terrebrune and Tempier which are great.
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Permalink Reply by Caitlin on -
Last summer I was incredibly fortunate to have to opportunity to stay with a friend's family in the hills of St. Tropez. For two weeks I blissfully sipped dry Rose, it was the drink. It was a dream with Paella, with mussels and pom frites, and certainly on its own. On the hottest days we drank it with ice. This seemed a bit strange to me at first but I actually found it to be quite enjoyable as long as there wasn't so much ice as to dilute the wine.
I have seen dry Rose on menus here and there in Chicago, but not nearly as frequently as I would like. As the heat and humidity climb I am dreaming of those Mediterranean hills and definitely think an elegant glass of icy Rose is in order.
-Caitlin
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Permalink Reply by Where is my '47 on -
In the south it is not appreciated as much as NYC or the Northeast USA... I tried to serve it, but did not do well... not sweet enough for the PINK wine drinker...
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