I was in awe the moment I saw rosé.
It was simply beautiful.
The colors. Oh My God! I was not expecting such a wide spectrum of hues. There were shades of pinks ranging from pale rose gold to red plum skin, all so striking and alluring and diverse.
Provence had really been through the wringer. After being occupied by Greeks, Romans, Christians, Barbarians, Arabs, Spanish and the French, the region had faced a series of extreme highs and lows.
It was battered by war, devasted by a plague and practically neglected by most of France by the late 1700s.
The region was viewed as a backwater, underdeveloped rural fishing village that was inconveniently inaccessible to most people in Paris and other parts of France. Therefore, it continued to stay out of sight and out of mind.
It is time to get a little personal.
Up until this point, we’ve gone over a lot of detail in this book. Hopefully, you are getting a solid understanding of the pink wine category.
But now I want to focus on you.
At the beginning of book, I shared some of my earlier life experiences with pink wines.
For a while, I unintentionally pushed rosé wine out of my life. It wasn’t because I wanted to. It just sort of happened as I focused on other styles of wine, hoping to expand my personal palate.
This is going to be juicy.
I’m getting hungry just thinking about this chapter.
You might want to consider getting your hands on a little snack as you peruse these posts.
And don’t forget your wine. The conversation about food and wine pairings pops up in nearly every wine class I teach. That is regardless of the topic. It is something that people are genuinely interested in, learning how to maximize their enjoyment of wine and how to pair properly.