Rosé all … winter? Wine experts say the pink-hued wine pairs with cold-weather dishes, too.
"Rosé is such a pretty celebratory drink. It's definitely not just an anthem to summer."
Rosé is often regarded as the ultimate summertime sip, synonymous with lazy days at the beach or meals spent perched around a table eating oysters. It's no surprise that the U.S. consumes a very large amount of the pink-hued beverage, or that the phrase "rosé all day" is now emblazoned everywhere from restaurant menus to t-shirts.
Should you drink rosé in winter?
But should rosé consumption be limited to the warmer months? Emma Bertrand, creative director for the Gerard Bertrand portfolio of wines, says no. "No matter the season, it's a fun way to toast the start of the weekend," she tells Yahoo Life.
Based in the South of France, Bertrand's father, Gerard Bertrand, is one of the largest producers of rosé exported to the U.S. This includes his own wine, Cotes des Rosés, known for its stunningly-shaped bottles, and collaborations with other brands, including Jon Bon Jovi's aptly named Hampton Water.
But, how did rosé become the unofficial sip of the summertime season to begin with? "I think it's because rosé has become synonymous with fun, not just in the U.S, but really all around the world," shares Bertrand. "Born in the vineyards," Bertrand is now the third generation of her family in the wine business and studied wines at the International Organization of Vine and Wine (OIV). She's also a big rosé fan year-round.
Still, she's not immune to the seaside allure of sipping on rosé in warm weather at a beachside bar. "My friends and I sometimes like to hang out on the gorgeous lounge chairs with an ice bucket and a couple bottles of rosé," she shares, "and I know occasions like this are recreated on seashores the world over."
But, beyond the summer, Bertrand says rosé can be an all-year drink. "Rosé is such a pretty celebratory drink," she says. "It's definitely not just an anthem to summer."
Bertrand says expanding your wine repertoire to include rosé all year long can be done with an understanding of how it pairs with the cuisines of both colder and warmer months.
How to pair rosé with food?
"Rosé is so versatile when it comes to food pairing," Bertrand explains. "The delicate styles of rosé, with their fresh fruit flavors, work well with cuisine that's just as light, like shellfish, tapas, cheese and grilled vegetables."
For winter pairings, she also suggests pairing the wine with roast fish or briny oysters. "Personally, in the colder months, my favorite is to enjoy it with roast trout with fennel and oranges," she shares.
How to choose the perfect bottle of rosé
"I think people should aim for balance," she adds. "I like rosés with a good balance between acidity, body and aromatics. Without hesitation, I would recommend a rosé from Southern France." Specifically, she explains, the historic coastal region of Languedoc, known for both its sunny climate and suitable terrain that produces a range of grape varieties, like grenache, cinsault and syrah, which create the perfect rosé blend.
She names Gerard Bertrand's Source of Joy as a wonderful representation of what Languedoc has to offer. "The sun and winds of the Mediterranean ripen the fruit, and the sea breezes preserve freshness at night," says Bertrand. "They offer the slightest hints of red berries and floral notes of rose, with a beautiful minerality."
At what temperature should rosé be served?
Bertrand says rosé should ideally be served at 50 degrees in a wine glass.
Aside from drinking it by the glass, rosé cocktails have become wildly popular, like frosé (a rosé slushee) and rosé-based sangria. In the winter months, Bertrand's go-to is a rosé cocktail. It's a twist on mulled wine, which can be found just about everywhere in the colder months in France. Combining rosé with cloves and cinnamon, she says, adds a layer of coziness perfect for a wintery day.
Ready to get your rosé on in the winter months? Bertrand shares her favorite rosé cocktail recipe.
Courtesy of Emma Bertrand at Gerard Bertrand
4 ounces of rosé wine (Bertrand recommends Source of Joy, an organic and vegan rosé)
1 teaspoon of honey
1 pinch of ground cloves
1 pinch of grated or ground cinnamon
a few large ice cubes
1 orange peel for garnish
Fill a burgundy glass with ice.
Add rosé, honey, cloves and powdered cinnamon. Mix well.
Serve garnished with an orange peel.
Wellness, parenting, body image and more: Get to know the who behind the hoo with Yahoo Life’s newsletter. Sign up here.