2020-05-31_Wine_Spectator

“We have about half a page of rosés on our list at Michael

Mina; when I was first getting into wine, the restaurants I

worked at might have only had two to three options. ... We

definitely have peaks in summer, but I don’t think the majority

of the public thinks, ‘I can have rosé only in the summer.’ ”

70 WINE SPECTATOR • MAY 31, 2020

In the past, rosé may have been a tick-the-box kind of

approach of listing one or two; today our restaurants are

offering a depth of rosé, representing top producers as

well as the varying styles to include ageworthy versions

from specific regions, such as Bandol, in France, and

Rioja, in Spain.

JeReMY SHANKeR

Lead sommelier, Michael Mina, San Francisco

BEST OF AWARD OF EXCELLENCE

Our wine list originally featured five to six rosés by

the bottle, which I mostly drank myself, but today we

offer an average of 60 rosés that are selling steadily

year-round.

Over the past few years, we have pushed for a rosé sec-

tion with more bottlings from lesser-known rosé-pro-

ducing regions such as Bordeaux, and whenever possible,

we like to showcase rosés with some bottle age. ... Rosé

still tends to be consumed mostly in the warmer months

by our guests, but I will never tire of spreading word that

pink wine can be enjoyed all year round. TO

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BRIAN PHILLIPS

Corporate wine

director, Darden Restaurants

126 RESTAURANT

AWARD WINNERS

CHARLeS PUGLIA

Beverage director,

Le Coucou, New York

BEST OF AWARD OF

EXCELLENCE

JACQUeS CARIOT

Owner and wine director,

Bleu Provence, Naples, Fla.

GRAND AWARD

How has the

rosé section

of your list

evolved in

recent years?

Rosés from Provence,

including the subregions

of Bandol and Cassis, are

typically blends starring

Grenache and Mourvèdre.

Jeremy Shanker

WS053120_sommsRose.indd 70 3/18/20 11:19 AM