The recent resurgence of rosé
No longer is rosé perceived as a poor relation to the more sophisticated reds and whites, but is instead becoming the fastest growing wine category. In the past, rosé wines have not experienced great popularity. Traditionally, they have been over-sweet, often used as a cheap, introductory wine, before wine drinkers develop more sophisticated tastes and move onto more acidic, drier grapes. However, in recent years there has been a resurgence of rosé, with new varieties being developed and an increasing variety appearing at wine merchants and on restaurant menus.
We all know the British tendency to gather eclectic wine and food from around the world, often to a fault. Fajitas share menu space with lamb shanks and balti, and every wine producing country in the world is represented on the list. Argentine Malbec rubs shoulders with Chilean Merlot on a list that could be from Wetherspoons or the best local restaurant. Nothing wrong with that, but it’s very safe.