Often regarded as the ultimate summertime sip, rosé is synonymous with lazy days at the beach and meals spent hunched around the table eating oysters. Or it should come as no surprise that the phrase “all day rosé” is plastered everywhere from restaurant menus to T-shirts.
Should You Drink Rosé in Winter?
But should rosé consumption be limited to the warmer months? Says no, says Emma Beltran, creative director of Gérard Beltran’s wine portfolio. ” she told Yahoo Life.
Bertrand’s father, Gérard Bertrand, is based in the South of France and is one of the largest producers of rosé exported to the United States. This includes his own wine, Cote des His Rosé, known for its stunningly shaped bottles, and collaborations with other brands. Hampton Water, aptly named by Jon Bon Jovi.
But how did rosé unofficially become the drink of the summer season in the first place? says Rand. “Born in the vineyard” Bertrand, now in his third generation in the wine business family, studied wine at the International Organization for Vine and Wine (OIV). She is also a big fan of rosé all year round.
Still, she’s not immune to the seaside charm of sipping rosé in the warmer months at a beachside bar. I like hanging out in a comfortable lounge chair,” she says.
But beyond the summer, Bertrand says rosé can be drunk all year round. “Rosé is a very celebratory drink,” she says. “It’s definitely not just a summer anthem.”
Bertrand says expanding the wine repertoire to include year-round rosé can be done by understanding how it pairs with both cold and warm season cuisine.
What is the relationship between rosé and cooking?
“Rosé is very versatile with food,” explains Bertrand. “A delicate style of rosé with fresh fruit flavors that pairs well with lighter dishes such as shellfish, tapas, cheese and grilled vegetables.”
For winter pairings, we also suggest roasted fish and briny oysters paired with wine. “Personally, I love to have it with roasted trout with fennel and oranges during the colder months,” she says.
How to choose the perfect rosé bottle
“I think people should aim for balance,” she adds. “I like rosés with a good balance of acidity, richness and aromas. I would definitely recommend a rosé from the south of France.” She explains that it is known both for its suitable terrain for producing various grape varietals such as Grenache, Cinsault and Syrah, which produce perfect rosé blends.
She cites Gerard Bertrand’s The Source of Joy as an excellent representation of what Languedoc has to offer. “Mediterranean sun and wind ripen the berries, while sea breezes keep them fresh at night,” says Bertrand. “It has a lovely minerality with just a hint of red berry and rose flower notes.”
At what temperature should rosé be served?
Bertrand says rosé should ideally be served in a 50-degree wine glass.
In addition to drinking by the glass, rosé cocktails such as froze (rosé slushie) and rosé-based sangria are also very popular. During winter, Bertrand’s go-to is a rosé cocktail. This is a twist on the ubiquitous mulled wine during the colder months of France. Combining cloves and cinnamon in rosé adds a layer of comfort, perfect for winter days, she says.
Ready for some winter rosé? Bertrand shares recipes for his favorite rosé cocktails.
Courtesy of Emma Bertrand Gerard Beltran
4 ounces of rosé wine
1 teaspoon honey
1 pinch of ground cloves
1 pinch grated or ground cinnamon
some big ice cubes
1 orange peel for garnish
Add ice to a burgundy glass.
Add rosé, honey, cloves and powdered cinnamon. Mix well.
Serve with orange peel.
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