It’s the most wonderful time of the year. Time for overflowing glasses of champagne, beers on tap, bottles upon bottles of wine, and endless cocktails. Yes, it’s the holiday season and festivities are in full force! But each year it seems that one very important beverage is left out of the fun: rosé, that is.
Thanksgiving is but a few days away, and if you’re anything like my grandmother, you’ve got everything on the menu prepared: turkey, stuffing, mashed potatoes, green bean casserole, and pumpkin pie, among other various side dishes and pre-dinner snacks. But there’s a whole other side to this Thanksgiving feast than the food, and that is …
3:34 p.m. Sunday, November 1. I’m in a van heading back to Cusco, Peru. They told us it would be a 4-hour drive from Santa Maria, a small town near Machu Picchu, about four hours ago, and I’m sure we’ve still got like, two hours left.
When it comes to pairing wine with food, most people will opt for either red or white, because traditionally, those wines are thought to pair best with food. In recent years, though, there has been an insurgence of rosé on the market. Surprisingly enough, it’s becoming known that rosé wine pairs even better with food.
Rosé hasn’t always been fashionable (unless you live or vacation in the über stylish London or France), but lately it’s been making quite a ripple here in the U.S. Whether you’re on a weekend holiday in the Hamptons, lounging on Miami Beach, or cruising down Sunset Boulevard in Hollywood, it seems that we all want to have a bottle of that delicious pink stuff chilling in our ice bucket on the beach, near the lake, or at the park.