A Rosé By Any Other Name

Rosé once had a terrible rap. Wine buffs believed it was an overly sweet drink with a high sugar content that was closer to a glass of juice than a decent vino. However, Rosé wine has enjoyed phenomenal success in recent years, helped in part by much better winemaking and the changing climate creating warmer days, giving more opportunities for sipping from a glass of chilled rosé. The profile of rosés has changed too, with more full-bodied and dry-tasting wines better suited to go with food. That they marry so effortlessly with the eclectic cuisine we enjoy in this country has won them a strong following throughout the year. Please join the AWBS and as we sample a selection of wines recommended by recent Press/Magazine articles.