Pays d'OC IGP Roses Make Perfect Patio Sippers

Gris Blanc Rose

Gerard Bertrand

The popularity of wines from France’s Pays d'Oc IGP have been slowly but steadily increasing in the U.S lately. That’s no surprise if you're tasting these rosés from the Languedoc-Roussillon region.  Intimate expressive floral & fruity aromas predominated and were most appreciated while patio lounging on some recent sultry summer evenings.

The South of France’s geographical diversity is widely showcased in these roses since Cinsault, Grenache Noir and Syrah are the 3 most used varietals blended to produce more than 80% of Pays d'Oc IGP rosé wines. As a heads up, most Pay d’Oc IGP roses exported to the States are bi-varietal often including a small percentage of Merlot to the varietal lineup.

Gris Blanc 2012 Rose Gerard Bertrand – Very slight rose hue gives it a peachy complexion. Minerality isstrong on the sip then envelopes the palate with strong citrus. Mellows out while at the same time allowing it’s complexity to substantially shine through when appropriately paired with light dishes and cheeses.  Chilling to refrigerator temperature yields a much more quaffable yet refreshing springiness on a grand scale. Svelt refreshment perfect for that epic summer gathering you’re planning.

Domaine Begude Pinot Rose 2012 – Produced on a historic estate since the 16th century, this vintage exudes fresh pepper on the nose while light and suspended on the palate. Well balanced citrus, pear, and tart cherry yields a refreshing bite to the back of the throat. Chilling to a lower temperature showcases watermelon across the flavor profile from bouquet to the finish.

Steve Mirsky

I firmly believe that distinctive cuisine and life-changing travel experiences are best savored by those driven by curiosity rather than solely on the recommendations of wine connoisseurs, gourmands, and jet setters. Classic hotels, signature boutique properties, and epic dining experiences provide some of the best opportunities for an authentic introduction to new cultures and cuisine. I shar...(Read More)

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