A Rosé Revolution is at hand

A Rosé Revolution is at hand





On a sunny day, when everyone is out in the sandy beaches or turquoise waters of a swimming pool, there is nothing better than an ice-filled cooler and bottles of our favorite rosé wine. This pink vino has bounced back to popularity in recent years despite having a bad image of “a wine for non-wine drinkers” thanks to the Californian white zinfandels. However if you find yourself lucky enough to be in the South of France in the middle of summer, you will notice all the people in the al fresco section of bistros sipping dry, refreshing, salmon pink rosé wines from Provence.



Rosé wines are perfect for warm weather countries; drank chilled and enjoyed any time of the day with a variety of food pairings. I share with you three beautiful rosé wines that are best enjoyed with local Pinoy food.



Let’s start in Provence, France as that is the epitome of rosé wine production in the world. Many other winemaking regions have transformed their wines to become “Provence style” characterized by being light pink in color, dry, and refreshing. I always likened having a glass of this style of rosé to taking a shower on the inside. Chateau Roubine with their Cru Classe Rosé has done an excellent job in showcasing what the Mediterranean terroir has to offer.  Multi-awarded and highly-rated by the critics, they are one of only eighteen wineries given Cru Classe status in the region. This Cotes de Provence wine is salmon pink in color with an attractive fruity nose. Its palate features ripe flavors and aromas of watermelon, cantaloupe, red cherries, and a hint of rose petals. A delicate wine with such a bright and crisp acidity makes it is an interesting pair with the Filipino household favorite soup dish “Sinigang na Hipon sa Sampaloc” or Filipino Shrimp Soup in Tamarind Broth which is usually prepared with a variety of vegetables. The soup’s acidity complements the bright acidity from the wine, while the delicate and fruity aromas round out with the shrimp and vegetable components of the dish.

Lechon, which is roasted suckling pig is one of the most iconic Filipino dishes that can be found all over the Philippines. Often used as a centerpiece for celebrations, this dish has its roots in Spanish heritage, which makes it a great pair with a Spanish rosé or rosado. An iconic dish deserves an iconic wine, the Bodegas Bilbainas Vina Pomal Rosado pairs well with all kinds of entrées, vegetables stews, and rich dishes. Brilliant pale pink in color with subtle reminiscences of strawberry, raspberry, and violet flowers. A structured buttery entry gives it length. The wine’s acidity adds freshness and balances out the richness and fattiness of the lechon.



New world rosé wines have also been making a mark in the international scene. Our Allan Scott from Marlborough is an elegant pink rosé presenting luscious strawberries and cream on the nose. Those strawberries are met with the classic stone fruit aromas of Marlborough grapes and a medium-dry finish. Best to serve chilled and enjoyed on a terrace, this wine perfectly pairs with “ihaw-ihaw” or grilled meats to snack on. 



If you cannot decide between white or red, then rosé wines are a great alternative. A chilled bottle proves to be adaptable with a wide range of food. Easily enjoyed literally any time of day, rosé wines can be your next delicious discovery. Enjoy the freshness from its youth and gather a few friends to partake in the rosé revolution




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