Domaines Ott

IS ROSÉ A SERIOUS WINE?

SOME THOUGHTS ON THE SUBJECT

“Rosé does not merit serious tasting”

…Such were the recent words of a fellow wine writer, one very knowledgeable about wine, and one whose opinion I respect immensely on general wine-related matters. He did not offer any caveats; his was a broad proclamation that rosé, as a category, is not serious, nor worthy of my attention.

Could it be, I wondered, that I’ve failed to see the very premise of my own avocation is false? Is a good rosé beneath its red and white brethren, unworthy of the same discerning critique? I knew the answer – mais non, évidemment – but, it’s been a number of years since I’ve been compelled to defend the position. (It’s not as if I’m writing about White Zinfandel, right?)

Growth in rosé consumption has been mind-boggling. The latest figures from Nielsen Research and French Customs indicate that sales in Provence rosés alone increased 55% by volume and 60% by absolute value during the twelve months ending July 2016, as compared to 34% on volume and 40% on value for the same period a year earlier. In France, one of every three bottles of wine consumed is
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Provençal Pairings: Wine with Food

As Summer Slips Away…

I suppose, in the end, the title of this post should have been, "As Summer Sips Away." We often think of rosés as "summer wines," and we rue the end of the long, hot, languorous days, and our sipping of that wonderful, pink, Provençal nectar. But, unlike putting away your white pants and shoes, you don't have to stop drinking rosé; it is a year-round wine.
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THESE ARE A FEW OF MY FAVORITE ROSÉS

It's been a long hot summer, at least where I've been hanging my hat. I was in Provence for the hottest July on record, returned to New England where heat and humidity dominated many summer days, ditto for my visits to New York--in August what else would I expect?-- and
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Provençal Pairings: Wine with Food

On the Marc

Unless you are headed to France, or know someone who brought back a bottle (that was my method!), you probably won't be sipping Domaines Ott's Vieux Marc Rosé. Sadly, it is not imported to the United States! I paired this vieux marc, made from the skins of grapes used to make rosé, with a really old-fashioned dessert: Crêpes Suzette. Although my recipe is toned down in its buttery sweetness, it still requires something special for pairing.
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MARC: A SPIRIT FOR PEOPLE WHO LIKE IT ROUGH

Marc (pronounced mahr and rhymes with car, like one a Bostonian would park) is not for everyone. Perhaps it is not even for most people, which works well—keeping the universe in balance—as the production of this spirit is so small that most of it never leaves the immediate area where it is produced. I happen to be an enthousiaste passionnée about this style of pomace brandy (that others would just as soon relegate to moonshine)
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