In fact, rosé is one of those universal wines that works well 365 days of the year – especially when paired with delicious meat and fish from the wood-burning rotisserie. And, to highlight that fact, we’re throwing a dinner party with Chef Matt Batey and Bricks Wine Co.’s Brit Harling at our Community tables on September 14th to showcase this match made in heaven.
To get into a rosé frame of mind, we’re sharing some boozy tidbits about this stunning sipper:
Slowly gaining popularity with wine drinkers of all demographics, rosé consumption is up 15% as of the last decade and that number continues to grow. With wine lovers realizing this isn’t just a wine for summer occasions, many people are taking the French approach and drinking it all year long.
This delightful drink comes in a wide variety. From saccharine sweet to bone dry, and bubbly to still, there’s no limitations on style. However, when dining at the Nash, Brit Harling of Bricks Wine Co. recommends an off-dry style (preferably French or Canadian) because it pairs well with richer cuts of meat. Anjou, Provence, the Okanagan and even Vancouver Island are all produce beautiful examples.
Another thing to consider when it comes to rosé is that it’s made in just about every corner of the world, with an astounding variety of grapes. From Cabernet and Syrah, to Grenache, Pinot Noir, Mouvedre and more, there’s a flavour profile for every kind of palate.
Salads, burgers and brunch. Bring it on! However, when you’re dining on something off the rotisserie, pork dishes in particular, rosé is a choice option. Often possessing low tannins, there’s no fear of overpowering the meal. Instead the acidity and ripe fruit notes enhance the flavour, and therefore your whole dining experience.
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