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I have always loved Rosés and I have come to the conclusion that they are great for anytime of year.  Some people do not realize that Rosés from France, particularly Provence, are most always dry, some dryer than others.  True, there are some from other regions of  France and other countries that seem to be sweet and some of them are. But, most of the time, they are just fruitier: made from grapes whose characteristics give that impression. There are some, however, like a Italian Rosatos, that are usually darker, done from Sangiovese and are quite hardy.  The point being, there is a Rosé, still or bubbly, for almost every palate. 

Some are best with foods, as their true nuances are brought out by food flavors.  Others, well, are wonderful, no matter if you eating and just sitting outside and sipping. Try some.  You might by surprised.


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