We had a rosé we enjoyed very much recently that costs around $12 a liter and in some places even less. It was so good that we reached out to the winemaker to ask how he could make such a nice wine for that price. His answer was charming, much like the wine.
Rosé is easy – and hard. Clearly, it’s easy to pump out oceans of OK rosé, since there are so many on shelves. But making a good rosé – a wine with character, a beverage that earns the right to be called wine – is another matter.
Some rosé is excellent. Some is really bad. Most, to us, exist in a kind of in-between zone. We have been tasting rosés for months to prepare this column and our notes on some will show you what we mean:
“Perfectly OK and tongue-wetting, but there is not much to it. It’s kind of meh.”
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