The rosé renaissance
In our last post we told you about Domaine St Blaise - a 50/50 venture between Laurent Miquel and the farmer of the vineyard, which has been producing organically-certified wines for many years, with rosé being very much the star wine.
The rosé category has seen steady growth, especially since the pandemic. Its attractive pink hue and the versatility of its style have made it a popular choice among consumers. Historically, rosé was a simple, rustic wine enjoyed locally, but over the years, it has become a symbol of sophistication and joie de vivre, gaining popularity around the world. Whereas rosé used to appear on wine lists and in stores mainly during the summer months, it is now enjoyed by consumers and wine lovers year-round, thanks to its versatility and drinkability.
Rosé is a style that pairs well with or without food, making it perfect for casual, friendly gatherings. We always love to elevate the experience with food and wine pairings, and we recommend a curated charcuterie board, fresh shellfish, a shrimp salad, or appetizers for an unforgettable weekend get-together.
This week, we tasted all our 2025 rosés. The Syrah and Grenache were excellent this year, as was the Cinsault. 2025 is shaping up to be a great year for both reds and rosés, and the current tastings have been delightful. We can’t wait to launch the final product next month.
The shift from summer-only rosé to a year-round pour really tracks with what I've seen at dinners lately, and the pairing suggestions for charcuterie and shellfish feel spot on for how people actually drink it now. It's encouraging to hear the 2025 Syrah and Grenache showed so well in the tastings, since that backbone often decides whether a rosé stays crisp or turns flabby. I've been comparing notes on how different regions handle that balance, and https://dreicasino.com had some background on tasting styles that lined up with what you're describing here.
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