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?....

Views: 19

Reply to This

Replies to This Discussion

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.
I know Peju and i agree, their Provence cuvee is quite nice!
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.
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.
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.
I drank a lovely rose from Jumilla last year in Spain.
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.

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!!
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!
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.
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.

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...





Social Wine Club for Craft Wineries


Read the latest

Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals: -More

Kids LiveWell turns 3 with 42,000 participating eateries

NRA's Kids LiveWell program has grown from 19 restaurant brands to 150, with 42,000 U.S.  -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service