Move over Moscato. You are so over. Rosé is having its moment. Everyone is writing about it, from Eric Asimov in the New York Times, Lettie Teague in the Wall Street Journal, Jon Bonné in the San Francisco Chronicle and countless wine bloggers. Everyone is drinking Rosé. Sales are on a rising trajectory, and everyone it seems, is making a Rosé now. I remember a time, not too long ago, when we were writing articles called “Don’t be Afraid to Drink Pink,” or “Pink wine is for Real Men.” Now Rosé is a serious contender all its own. We don’t have to say Rosé is dry, not sweet and that it is not White Zinfandel. We’ve all learned that good Rosé is dry, crisp, fruity and refreshing, but it still has a little structure which makes it great for pairing with all kinds of food. Good Rosé is not sweet…
