ADVERTISING: Advertorial — What do you say? Let’s talk rosé!

It may seem counterintuitive to be discussing rosé wines when we're still dealing with the sporadic April snow showers and cold weather here in Idaho. However, rosé is a versatile, food-friendly wine that deserves to be appreciated in every season. While it makes a refreshing warm weather sipper, rosé can also provide a delightful contrast to hearty meals during the colder months. So, let's celebrate the appeal of these pink-hued wines, no matter what Mother Nature has in store.

Rosé has an incredibly rich history dating back thousands of years. Many historians believe it was one of the earliest styles of wine produced, as the very first wines were likely made from red grape must that hadn't fully macerated. Over time, winemakers around the Mediterranean recognized rosé's merits and refined the process. By the 6th century BC, the ancient Greeks were intentionally creating rosé wines they dubbed "wine of the rock." The Romans also embraced rosé, transporting the winemaking techniques throughout their empire.

Today's rosés are produced by leaving the crushed red grapes to macerate with their skins for a brief period before pressing — generally just a few hours. This limited skin contact allows just enough color and flavor to be extracted before the juice runs off. A huge variety of red grape varieties can be used, which is part of rosé's viticultural diversity. Some common grapes are Grenache, Syrah, Mourvèdre, Carignan, and Cinsault in Southern France; Tempranillo in Spain; Sangiovese in Italy; and Pinot Noir, Merlot, Cabernet Sauvignon and blends in New World wine regions. 

While pleasant, dry rosé styles are produced across the winemaking world nowadays, a few regions have solidified their reputation as true rosé specialists. Unsurprisingly, Provence in southern France leads the way. With its Mediterranean climate, ancient rosé heritage, and pure dedication to the craft, Provençal rosés set the global standard. Crisp, fresh, elegant, and supremely food-friendly, you'll find evocative notes of wild strawberry, white peach, citrus zest and bracing minerality in these gems. Other European regions with strong rosé traditions include Rioja (Spain), Tuscany (Italy), and Languedoc-Roussillon (Southern France).

The New World has also embraced rosé's charms, especially over the past couple decades. You'll find excellent examples from appellations as varied as Walla Walla, Russian River Valley (California), Finger Lakes (New York), and Okanagan Valley (British Columbia). Some of the most impressive domestic rosés exhibit bright red berry notes, hints of watermelon or citrus, and a zesty, mouthwatering crispness perfect for our warm summers.

Part of what makes rosé so versatile and food-friendly is its wide range of dry, balanced styles. Lighter, more delicate Provence-inspired rosés make an ideal match for appetizers, salads, seafood dishes and lighter fare. The fresh acidity, red fruit and stony mineral notes complement foods like imported cured meats, caprese salad, grilled shrimp, or seared ahi tuna beautifully. Richer, fuller-bodied rosés from warmer climates can pair wonderfully with heartier proteins like roasted chicken, poached salmon, or even grilled steak. The slight tannic structure allows these rosés to cut through the richness. Ethnic cuisines like Mexican, Indian or Vietnamese also pair splendidly with rosé's berry/citrus interplay. No matter the season or dish, rosé makes for an immensely versatile food wine.

We have some amazing rosé’s on the lineup for our tastings this month and have brought in a few new ones for the shelves that are sure to please! Stop by for a few of my favorites — 1849 Wine Company’s Brut Rosé and Domaine Allimant-Laugner Crémant d’Alsace Brut Rosé, both made from 100% Pinot Noir grapes, and for my non-sparkling picks check out the Bieler Pére & Fils Coteaux d’Aix-en-Provence which is a delightfully fresh blend of 7 grape varietals, and the Domaine La Colombe which is a blend of Grenache, Syrah and Cabernet Sauvignon. 

Don’t limit yourself to only enjoying rosé during our Idaho summers. Whether you're craving its invigorating freshness or looking for a counterpoint to braised meats over the winter, quality rosé should be appreciated year-round. Make a point to explore the delightful diversity in colors, flavors, and regional signatures that these blushing beauties have to offer!

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Laura Olson is co-owner of The Dinner Party along with her partner, Joe Petersen. You can also follow us on Facebook at facebook.com/#!/dinnerpartyshop or visit www.thedinnerpartyshop.com.