Rosé Rising

Despite its range of flavor profiles and ability to pair with assertive foods, dry rosé has historically gotten short shrift from local wine drinkers. It may be because the wine’s pink hue conjures up notions of inexpensive white zinfandel, the sweeter, heavily marketed California “blush” wine of the ’70s and ’80s. But dry rosé’s day may have finally come in Baton Rouge, says Ian McCaffery, Martin Wine Cellar manager. “People around here are drinking a ton of rosé this year. It has not slowed down,” says McCaffery. “I think they’re finally seeing how good and how versatile it is.”

Martin stocked more rosé this year than ever in response to growing interest from customers who report pairing it with sushi, Thai food and dishes with lots of heat, including Cajun and Creole cuisine. The summer temperatures didn’t hurt sales, either. “Rosé is incredibly refreshing when its 90 degrees outside,” says McCaffery. Dry rosés are made in France from red wine grapes whose skins are removed early in the production process. They often present notes of berry fruit and hints of spice, but their strength lies in their seasonal appeal and their broad pairing capabilities. Try them with vinaigrette salads, Asian fare, picnic sandwiches, fried chicken and pasta with spicy cream sauces. Bear in mind that wineries don’t produce rosé year-round—only in the spring—which means they won’t be around in large numbers much longer.—Maggie Heyn Richardson