Pink BBQ Club…

Not our first rosé rodeo!

Not too long ago, there was a time when “real” wine drinkers wouldn’t be caught dead with a glass of pink wine in front of them. Then, it seemed like overnight, the world woke to delicious rosé, and drinking pink was a sign of self-assuredness no matter the setting. Yes, cowboys and cowgirls, you can have a crisp, refreshing rosé with your BBQ… whether the chicken and ribs are done in the ‘Merican styles of Texas, Carolina, Kansas City or Memphis, or influenced by our friends in Japan, Korea, Morocco, or any where else in the world where meat meets fire, a good rosé can hold up to the tomato, mustard, soy and/or spiced sauces or rubs that make each style unique and so hard to pair with other types of wine. But don’t stop with BBQ, just about any foods from diverse cultures can work with a classically styled rosé; besides the traditional foods from the South of France, think of the Japanese izakaya fried foods like karaage, Vietnamese pho, or even the wonderfully citrusy raw fish ceviche from our friends south of the border.

Let’s get real: once rosé became popular, many wineries began making it, and some weren’t very good. RSVnapa started making rosé in a pure, delicious style from top-quality grapes well before it was popular and will continue to make it in that same pure, well-crafted style as we enter the post-pink era. Every time a wine style is exploited – as we’ve seen in the past with Chardonnay and Merlot – the wine drinker gets tired of buying over-priced, mediocre, trendy versions and stops buying them altogether. Then, those producers who have exploited the trend stop making that type of wine and move on to the next big thing, leaving only those serious from the beginning to continue with the well-crafted, delicious wine that started the trend in the first place. RSVnapa makes Vin Gris of Pinot Noir because we like it and will continue to drink it whether it is trendy or not.

Rob Sinskey