Throughout the U.S., sommeliers, journalists and wine merchants are patting each other on the back for the skyrocketing popularity of Rose winé.
For decades, we stacked Rosé’s in our stores, printed them on our wine lists. Our out-going voice messages said “In case of emergency, serve Rosé,” to get the point across. When all was said and done, we drank up all that didn’t sell.
Now, with Rosé the fastest growing wine-style in the U.S., we know that wine lovers got the message. Whether you call them Rosé, Rosado (Spain), Rosato (Italy), pink or blush, these lightest of all red wines range from five-star elegance to serve with elegant dishes (the classic pairing: cured seafood), to easy enjoyment, perfect for picnics and to pair with richly-spiced cuisines including Indian, Asian and all-American barbeque.
For Your Enjoyment: Not too Dry, Not too Sweet
When choosing a Rosé from the flood of products entering our market, the main question is: dry or sweet?
The term “White” - White Zinfandel, White Merlot - means cotton-candy sweet, not bad to chill into slushies, but difficult to pair with food. On The Chopping Block’s new wine list, we’ve added three new Rosé’s in varying sweetness levels.
France’s Provence region is famous for Monte Carlo, the Cote d’Azur and dry Rosé. Delicate salmon pink color hints at finesse and finely-tuned flavor; growers proudly point out that they use no saignee - juice “bled” off new red wine with deeper color and flavor, but also bitter tannin.
With vineyards surrounded by the Mediterranean Sea, each sip of Provence Rosé carries the relaxation of St. Tropez beaches, especially when served with the region’s flavory seafood dishes including fried red mullet, Brandade de Morue and that famous fish stew, Bouillabaisse. Just don’t forget to slather your crouton with rouille - pimento and garlic mayonnaise.
From Provence, The Chopping Block offers:
Triennes, Rose - Aromas of roses invites a sip of this delicate, dry Rosé, with berry, cherry and citrus complexity and firm acidity. Serve with light but flavory fare, including cured and smoked meats, vegetables and seafood.
Tour Provence with The Chopping Block - If you are a fan of Rosé wine, Provence, France is the place to be. We'll take you there this fall during our first international culinary experience: The Art of Living in Provence. Journey to the Mediterranean for a week of food, wine and fun, hosted by Sommelier Viktorija Todorovska and Onward Travel. Our former wine instructor who now resides in Nice will offer a backstage pass to the French Riviera! Stroll the beaches, visit outdoor markets, play péntaque with locals, enjoy hands-on cooking classes, and sip Rosé in the Mediterranean sunshine.
Photo credit Francois Millo
Rhone Rose for Richer Dishes
North of Provence, the rugged hills of the Rhone Valley yield a rich cuisine of game meats and poultry, often cured into sausage and bacon for dishes including Rouzole (Bacon and Ham Pancake) and la Salade Lyonnaise (Poached Egg and Bacon Salad). Winegrowers of the Rhone reflect this dynamic cuisine with rich Rosé.
The Chopping Block offers:
Domaine de la Solitude, Cotes du Rhone Rosé - Soft, dry and plump with pretty strawberry and watermelon flavors and satisfying finish. For the widest range of dishes, including seafood, meats and spicy cuisines.
Berry-licious Bubbles from Beaujolais
Further north still, the gentle climate of Beaujolais yields gentler local ingredients, such as chicken for the region’s famed Coq au Vin (chicken stewed in wine), Boudin Blanc (chicken sausage) and gardens full of berries sparkling like jewels.
For your garden-fresh fraises (strawberries) or framboises (raspberries), try The Chopping Block’s new Beaujolais Rosé sparkler:
Terres Dorees, FRV100 Rosé - Bright, pretty and delicately sweet, this bubbly, crafted from tradition is perfect for our modern palate and a world of flavor including cured meats, spicy cuisines and not-too-sweet dessert. With the knowledge that “100” in French is cent, (pronounced sahnt), you’ll get the joke: F-R-V-100 = effervescent.
Taste our New Rosé’s
On August 8th, we’ll taste these Rosé’s, discuss Rosé around the world and learn how to make the newest summertime cocktail – Frosé – during our “Rosé All Day” class, from 6:30pm to 8pm at the Merchandise Mart.
While wine pro’s congratulate ourselves on Rosé’s new popularity, we’re kicking ourselves too. Because it is made in small quantities to assure freshness, we now need to make our personal selections from inventory fast, before our customers, readers and guests snatch up all the best Rosé!
