Rosé and good food: a heavenly match made in Provence
Contributor blog post by Jeany Cronk:
Since I can remember Rosés have occupied the fun aperitif/pub by the river/swimming pool wine or perfect BBQ beverage slot, but only very few people have considered them with nicer foods or ordered a bottle at a restaurant. The reasons for this are many fold, not least the fact that quality hasn’t always been paramount in Rosé production
…Continue reading here to find out why that has all changed. Rosé quality from Provence (and other countries) has not only improved it is winning awards (Mirabeau Classic won gold @ IWC2016). Rosé also tends to build a liquid “bridge” between the red and white drinkers. However, best of all a dry rosé is a good pairing with everything from sushi to ratatouille.
Via:: Mirabeau Wine