A Love Letter to Rosé | culture: the word on cheese
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A Love Letter to Rosé

Rosé is one misunderstood shade of wine, with many associating it with cheap jugs of White Zin and the type of folks who put ice cubes in their wine glasses. The truth is, rosé can be powerful in its own right (and has potential to pair with cheese). And it’s not just a sip for sunny days, either, Food52 explains — there are many complex pinks ready for winter enjoyment right now.

Some perceptions of rosé wine deem it inferior to white wine or red wine, but good rosé follows the standard of the best reds and whites, such as undergoing a ten-year aging processes before it’s released to the public. Maximilian Kast, the wine director at Fearrington Village in Pittsboro, says he’s “hard-pressed to find a more intriguing and complex wine than the Gran Reserva from R. López de Heredia,” from the Rioja region of Spain. The current release — that is, the one that’s available for purchase right now — is more than ten years old. Let’s be clear: it’s real wine, taken very seriously.

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Photo by James Ransom



Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.