There was a time when wine snobs would thumb their noses at rosé. It was too unsophisticated unless it was an $850 bottle of Garrus.
"A summer-only drink," some would say. Well, not anymore, and it's a F&B idea to consider serving at your next corporate gala or incentive dinner.
Rosés have exploded in popularity and most every wine-making country makes them. Rosé sales in the US grew by 25.4% last year and the wine has become more diverse, rich and sophisticated than ever. It is also more moderately priced, which makes it work as an option at galas, dinners or other major events.
Also, New York City chefs are coming up with more pairing ideas that make it even work with meat. That's something you might never thought could happen.
And then there are some chefs that are so obsessed with rosé that they are encouraging people to drink it all year with incredibly creative pairings like eggplant ribs and rabbit sausage. One venue, ideal for small corporate incentive programs, is doing just that. They even have "Winter Rosé" categories!