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Wine, etc.: Consider rosé as a wine for food

By Tom Marquardt and Patrick Darr
Capital Gazette -- July 7, 2020

Kathleen Inman remembers the time when she had to twist arms in her tasting room to get people to try her rosé.

Too many people had associated a pink wine with the sugary blush wines that had finally passed out of style. But in 2013, “suddenly people turned on a light switch and rosé was a great wine to have,” she said.

Rosé is well past the arm-twisting stage as sales show. The new challenge, Inman said, is to get people to see rosé as a food wine.

“I’m an evangelist of getting people to treat rosé as a wine to take seriously year-round,” she said.

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