Rosé is having a Moment. Seriously, it’s like everyone all of the sudden everyone discovered that this wine exists and are drinking it like it won’t exist when September 1 arrives. To prove this phenomenon, here are a few of the crazier things I’ve seen this summer.
1 sephora claims that their new nail colors are based on rosé
Apparently neon nail colors usually spike in summer. But this year, it’s been all about soft pinks. Why? Sephora’s blog
said it’s because of rosé.
“In the last decade, rosé has become the summer drink that everyone, foodie or not, has an opinion on…Inexpensive compared to many reds and whites, rosés are an affordable luxury—much like manicures.”
I mean, anyone who can compare something non-wine to wine is awesome in my book. They go on to explain:
“Picture a scarlet-flushed wine glass on an elegant white tablecloth. Then picture it at a garden wedding amongst a floral backdrop, or in a tumbler on your picnic blanket at the beach, or mixed with fruit and soda as you lounge poolside on a balmy afternoon. The look of rosé complements the mood of every summer occasion, which is why it’s everywhere. And their prevalence, according to our trend researchers, is reminding people of pink’s versatility.”
2 vanity fair did an entire post about rose and dessert pairings
“On the great island of Manhattan, when the sun begins to reheat the gum on the sidewalk and every Tom, Dick, and Harry’s deli has “outdoor seating,” there’s one drink more ubiquitous than coconut water: our dear friend rosé. Rosé—so close in drinkability and color to the overly familiar white zin in a box, yet that accent aigu
really classes it up.”
I wouldn’t pair a dry rosé (or any dry wine) with desserts. The general pairing rule is that your wine needs to be sweeter than what you’re eating, otherwise it tastes gross. Try it, it’s completely true. With dessert, you want to go for a dessert wine with high residual sugar – port, Sauternes, Moscato d’Asti. One or two of the rosés VF suggested
were semi-sweet, and another you could grab would be an off-dry (semi-sweet) bubbly.
3 people aren’t just pairing it with food, but putting it in food
Kevin West takes rosé and uses it in jam, basically as a replacement for lemon juice’s acidity. Great idea to take a taste of summer and preserve it for freezing cold and horrible winter months. Also, looks and sounds delicious.
“The best thing is you need only a little rosé,” he says. “The rest is what you drink while you’re making it.”
Oh yeah, grapefriend.
Full recipe in the Tasting Table story.