While Americans only discovered dry rosé recently, the wine has a deep history. “Rosé is 26 centuries old,” says Julie Peterson, U.S. trade relations representative for Vins de Provence. “In France, they drink more rosé than white wine. Americans are just beginning to discover it.” Provence has seen double-digit growth in rosé exports for 11 consecutive years, posting a 29-percent increase in volume and 38-percent growth in value for 2014.
Last spring the phrase “Yes Way Rosé” (#yeswayrosé) seemingly exploded out of nowhere. By the end of the summer, the New York Post’s Page Six was hyperventilating over an imminent shortage of rosé in the Hamptons. Had an insatiable demand for rosé suddenly exploded out of nowhere, leading to a run on the pink booze bank? Yes and no.
We’ve all learned to serve wine at the proper temperature. Rosé, I’ve found, is the only wine that tastes best when it’s 75 degrees or hotter. I’m not talking about the temperature of the liquid in the glass. I’m referring to the temperature outside. Rosé should be chilled, of course, but it’s a wine for drinking outdoors, on a sizzling hot day. It’s the most seasonal of all wines, the seasons being late Spring through early Fall.