This is a short addendum to our summer rosés post.

Although popularly regarded as light-hearted fresh drinks for the summer, rosés can also prove to be excellent pairings for dishes in any of the four seasons. Enough of simple aïolis, salads or gambas al ajillo!

Rosé wines with a more serious structure (firmer tannins, crisp and with more body) tend to possess a more savoury flavour profile. Notes of smoke and dry herbs can complement very well intensely flavoured produce such as poultry, game or lamb. For instance, a great suggestion to make our case could be Pibarnon and lamb chops with za’atar.

As these wines age, the possibilities for different wine pairings grow. Nuttier and more subtle herbal aromas appear, adding a new range of flavours with which to play. Try any brown butter based sauce and Vina Tondonia Rosado; the combination speaks itself.

But what makes a rosé a more serious wine? That is more difficult to answer. The best example we can think of is Château de Pibarnon. The higher altitude of Pibarnon’s vineyards in Bandol yields more freshness and tannins than its neighbours. For grapes such as Mourvèdre that tend to lack natural acidity, the impact is significant. When combined with low yields, it produces concentrated and elegant red wines. Vinified as a rosé (70% Mourvèdre, 30% Cinsault), that vinosity and body remains, making concentrated and perfumed wines that can age well.

Tasting notes: