How many of us this summer will have gone to a bbq and been faced with a table laden down with supermarket sweet, sickly rosés in all their various guises and bottle shapes. It seems rude to linger too long and glance through the bottles in desperation of something that won’t linger too unsettlingly in the stomach or leave a coating too thick on the tongue. Many of the rosés we see all too often will have had that one too many chemical added resulting in a disquietening headache the next day.
If we could lay out the perfect table of summer rosé, among them would be Pascal Pibaleau’s sparkling Crémant de Loire Rosé. Not only organic but biodynamic to boot. Made from the Grolleau grape with just a touch of Cabernet Franc by the Methode Traditionelle, with a persistent and lively and fresh mousse and enticing strawberry pink colour this is quite delicious and perfect for outdoor quaffing. Alongside perhaps would be our Château Haut Rian Rosé, a light juicy pink made by the very skilled and experienced Michel Dietrich, who has degrees in winemaking from both Beaune and Bordeaux universities. And perhaps a Beaujolais Rosé made by our Chairman, a Massaya Rosé from a Franco-Lebanese collaboration, and a Slowine Rosé from the Overberg Mountains in South Africa. All affordable, drinkable and without the gloopiness and chemical compounds, that will leave you feeling sprightly all the way through to the morning.
