TOP TIPS TO MAKE THE MOST OF YOUR NEXT BOTTLE OF PROVENCE ROSÉ

Provence rosé enjoys popular appeal world-wide for its fun, easy-drinking charm.
Don’t be too quick to write-off this "pretty-in-pink" wine however. Brimming with aromatic complexity, suave in texture and delightfully balanced, Provence rosé will surprise you if you follow these simple serving suggestions...

Don’t drink overly chilled. We are all guilty of serving rosé directly from the fridge. The average refrigerator is a cool 4°c. "At this temperature, aromatics are muted and texture is dulled" asserts Emily Pearce-Bibona, Ontario’s Best Sommelier 2017. Provence rosé may be light in colour, but is definitely not lacking in flavour. This is, in large part, thanks to the wide diversity of grapes blended together in Provence. Varietals like Grenache, Cinsault and Syrah offer a heady array of red berry, dark fruit, citrus, floral and spice notes, often underscored by stony minerality or subtle saline nuances. To maximize drinking pleasure, Pearce-Bibona recommends serving Provence rosé between 8°c and 12°c. Marc-André Gagnon, Vin Québec wine expert, explains that 2 hours’ refrigeration or 20 minutes in the freezer will do the trick nicely.1 Your rosé has spent a couple of days in the chiller? No sweat! Just remember to take it out 20 minutes or so before pouring.

Check the vintage. While certain styles can develop further complexity with a few years’ bottle age, Provence rosé is generally made to be consumed upon release. Grapes are picked early to preserve vibrancy, and cool temperature fermentation is practiced to heighten fruity and floral aromas. To truly appreciate Provence rosés’ fine balance of refreshing acidity and bright fruit, look out for recent vintage releases. In 2017, this means drinking the 2015 or 2016 wines. The exception to this rule (there always is one, isn’t there?) is the new category of ultra-premium Provence rosés. Vinified and matured in oak, these rarified bottlings have the structure and depth to allow for moderate term cellaring.

Don’t be afraid to serve with food. You think Provence rosé is best served as an apéritif? False! With the mouth-watering appeal of unoaked, dry whites and the delicate tannins of light reds, Provence rosés offer a wealth of great food pairing options. Mediterranean fare like pissaladière (anchovy and caramelised onion flat bread) or salade niçoise enhance the intriguing saline flavours of Provence rosés from coastal vineyards. The attractive berry fruit of Provence rosés work wonders in subduing the often fiery spice of Asian cuisine. Tomato-based sauces, with their vibrant acidity, are ably balanced by the crisp, lively character of these pretty pinks. And, of course, fruity desserts are always a winning match.

Additional Sources:
1. https://vinquebec.com/temperatures
2. http://www.saq.com/content/SAQ/fr/blogue-cellier/6-mythes-roses.html