2020-05-31_Wine_Spectator

MAY 31, 2020 • WINE SPECTATOR 75

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years. Additionally, I would expect to see

the pricing spectrum shift from primarily

inexpensive to more mid-tier options as

producers cash in on the demand.

KEVIN BRATT, Joe’s Seafood, Prime Steak

& Stone Crab

The future of rosé looks very much like the

future of Champagne in the ’80s, meaning

bright.

JACQUES CARIOT, Bleu Provence

I think we will start to see it growing in the

superpremium category (we are starting to

see this already) but also with alternative

packaging, such as cans, offering high qual-

ity wines. Cans especially make sense based

on the quick turnaround on rosé from pro-

duction to consumption.

BRAHM CALLAHAN,

Himmel Hospitality Group

Unfortunately with demand comes over-

saturation, and that is evident in just the

sheer number of rosés I’ve seen proposed

for our wine program over the past few

What do

you think is

next for this

category?

“Rosé wines are growing up.

They are becoming drier and

more terroir-oriented, with a

capacity to age that had not

been explored until now. I

did a vertical tasting recently

of 20 vintages of Château de

Pibarnon from Bandol, which

was amazing.”

I think rosé will grow in seriousness and

have a more important seat at the table

when it comes to pairing with a wider

range of dishes. The days of just producing

rosé as an afterthought runoff of the fer-

mentation tank to concentrate a red wine

are declining. At the same time, I do feel

the market is flooded with lesser-quality

options that could cloud the waters for

consumers. Sommeliers and wine buyers

will need to ensure they are choosing

wisely and properly guiding their guests

toward the right options.

BRIAN PHILLIPS, Darden Restaurants

DAVID RIDGWAY

Head sommelier, Tour d’Argent, Paris

GRAND AWARD

Jacques Cariot’s Bleu Provence

David Ridgway

WS053120_sommsRose.indd 75 3/18/20 11:20 AM