VUE

Spring Rosé One of the first harbingers of spring is the arrival of the newest vintage of crisp, dry, refreshing rosé wines. Obligatory staples in cafés and bistros from Paris to the Cote d'Azur, these quintessential spring and summer wines were initially met with some resistance here in the United States. With a reputation built on the sweet, popular, and oen fizzy pink wines of our youth, they were considered fun, but mediocre at best. However, in the last few years, wine lovers have discovered the beauty of these versatile wines and today, rosé has become quite mainstream. But with this surge in popularity has come growing pains. e category has become overcrowded, with many producers jumping on the bandwagon, with the result being popular brands focused on volume rather than quality. at being said, rosé lovers should shop with care. e classic regions are still the best source, but great rosés can be found all over the globe. I tend to focus on the south of France, specifically Provence and its sub regions of Bandol and Cassis for the very best, though they can be pricey. Look for Clos Ste. Magdeleine Cassis, or Domaine Tempier or Terrebrune from Bandol for a few of the very best. Rosé from the Loire is also great - with Cabernet Franc based Chinon and Sancerre from Pinot Noir. Spain and Italy make delicious rosés too, and California has gotten in the game with wines like Ode du Lulu from Bedrock Cellars, an homage to Domaine Tempier, and Arnaut Robert's rosé made from predominantly Port grape varieties grown in California, two of my all-time favorites! But one of rosé wines' best attributes is that most are inexpensive to moderate in price, and they are perfect for casual spring and summer entertaining to pair with all kinds of lighter fare including salads, grilled vegetables, fish or chicken, cheeses, charcuterie boards, and more. ey are also delicious all on their own on a warm spring or summer aernoon or evening! Rosé wines are typically light to medium in body, crisp, and wonderfully refreshing -- with a hint of tannin from their red grape origins, and most are quite dry. ey range in color from pale pink to brick/salmon to a light ruby red, and offer flavors and aromas that range from raspberry and strawberry notes to hints of citrus, melon, and tropical fruits. A general rule is the deeper the color, the fuller bodied the wine. eir individual styles are determined in large part by the grapes from which they are made and the regions where they are grown. Most rosés are built to be drank in their youth over the summer aer release. A few outliers include the rosé wines of Bandol that can be better with a little time in bottle, and rosés from Château de Simone in Provence and Lopez de Heredia are aged for years before release. While rosés are now enjoyed year-round, the new crop typically arrives in late March to early April, and I am already looking forward to the coming crop of 2023 rosé wines to arrive and stock up for the spring and summer season! Master of Wine Christopher Cree is the founder and managing partner of the Cree Wine Company, a wine bar, wine school, event space and online wine seller located in the historic Perryville Inn in Hampton, NJ. In 1996, he became only the thirteenth American to have passed the Master of Wine Examination since it was first given in London in 1953. Today, there are 418 active Masters of Wine worldwide, with only 56 working in the United States. Cree Wine Company creewine.com VUE ON | LIFESTYLE 26 VUENJ.COM

• Cover