Rosé All Day: The Wine Craze That Flourishes in Provence
Red, white, and rosé. Wine connoisseurs from around the world engage with delicate taste notes in varying glasses of their favorite beverages, sometimes daily. We’re big fans of a nice glass of happiness after a long day in the kitchen, and love to imbibe with our Cooking School guests and friends when we can!
Did you know that Provence is the largest producer of rosé wines in the world? In fact, in the 6th century BC, the Phoceaens brought grape vines to what is now Marseille to harvest. There, they created incredible blends of red and white grapes that become known the world around. Now, you can absolutely find different blends of rosé in varying regions of the world, but this region will always be considered its home.
The phenomenon that is rosé actually didn’t quite reach American popularity until the 1980s. Our versions lean a little sweeter than what is normally found in France, which is why they were originally very popular in North America but had no business in the fine wine world. In the early 2000s, we began to see these incredible blends of wine as more “worthy” of the sommelier life. (And thank goodness!)
Greeks have historically seen diluted wine as a more civilized beverage than others. It macerates and ferments for less time than red wines do, which contributes to its pleasant pink color. Because of the lighter color to the product – a blush, or rose, if you will – the name “rosé” happens to fit perfectly.
While most people think of rosé as being sweet and fruity, the wines produced in this region of France are often complex and dry. There are many different flavor profiles to these sometimes complicated recipes, so don’t let any one descriptor put you off!
Plus, they pair perfectly with one of our favorite dishes: bouillabaisse! As if you weren’t already drooling at the idea of a nice glass of light rosé, level one of the Courageous Cooking School often includes this Mediterranean fish soup and we always enjoy it with a chilled glass of Provençal rosé. (Do you like seafood? Good! Let’s talk!) ⠀
