Rosé has gone too far.
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We’re sure wine industry people have been quietly mocking the frenzy for rosé wine for years now, but why have we, usually not-too-discerning drinkers, decided that enough is finally enough?
Maybe it’s the fact that twice in as many weeks I’ve run into The Fat Jewish, or some equally depraved creature, shouting about rosé while standing next to a person wearing a full-size rosé mascot costume.

Or maybe it’s this article from The Guardian that revealed that rosé sales in the UK have doubled, doubled in the last year, mostly through sales of a kind of rosé slushie called frosé. First of all, if a wine trend is driven by slushie sales, that’s a red flag. Also, these are British people—they’re supposed to know better.

Oh god, and remember earlier in the summer when those rosé gummy bears sold out in only two hours and had a waiting list of more than 1,000 people? How embarrassing.

I’m not saying I categorically dislike rosé; in fact, it can often be quite tasty. There was a time not so long ago when if you gave me a cup of ice, some seltzer, a few grapefruit slices, and a box of rosé, I’d be the drunkest person on the boat before it even raised anchor.

Read the full article here.

Supermarkets have reported a huge rise in the sale of pink wine.
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There is a rosé, frosé and brosé movement in Britain, judging by the phenomenal sale figures of pink wine.Frosé, for those who are yet to try it, is a frozen rosé—made by freezing rosé wine with lemon juice and sugar. It is usually prepared in a large container and frozen for around seven hours before being blended into a slush.

Brosé is less of a cocktail and more of a movement, sparked by men standing tall and shattering gender stereotypes by declaring that they are “not afraid to drink pink.”

Read the full article here.

Yes, there will always be a place for an ice-cold froff. Yes, daiquiris are already here in a big bloody way. But, god forbid, what happens if you find yourself in a sitch where neither the humble brew, nor a slushie topped with gin, will pass muster?

One Sydney bar reckons it has the answer. Pelicano in Double Bay is gearing up to sling out frozen rosé - with the name "frosé", of course - and publican Andrew Becher is dead cert the American-borne drank is gonna be a bloody smash.

The bar has even prepped itself a designated "frosé garden" in anticipation, where punters will be able to grab the wine passed through a slushie machine for $15 a pop. Not anywhere nearby? No woz. A slew of resources are available for you to fix one up at home.

Read the full article here.

Wine drinkers aren't the only ones saying #YesWayRosé. Consumers across many categories are raising a glass to the trend. Home decorators, fashion designers, candy companies and even tech businesses are onboard with the vino-based craze and are a big reason why everything from email marketing campaigns to boutiques are coming up rose-y.

Gourmet candy company Sugarfina capitalized on the #RoséAllDay obsession with a line of gummy bears that sold out in two hours and sparked a 18,000 name-long wait list after launching in June. Apple followed up on the incredible success of the rose iPhone which sold out immediately in 2015 with a new rose gold Macbook in April. Good Housekeeping,Teen Vogue and Popsugar have identified rose gold blonde as one of the trendiest hair colors for fall.
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"This pink is really resonating with people at the moment because it’s very easy," saidJonathan Orr, vice president of product design at West Elm.  "It’s a very light, refreshing color... and I just feel people stop and look. I think that’s why it’s taken a life of its own. It’s not a blue. It’s not a green. It’s not a metallic."

Full article here.

orrections and clarifications: The original version of this story misstated where Francis Ford Coppola's Sofia rosé is made. It's made in Sonoma Valley.

America is looking at the world through rosé-coloredglasses — and liking it quite a lot.

Summer 2016 is winding down and we know this for sure: Wine-lovers are not ready to give up their rosé. They are unblushing in their love of blush wines, pouring more of the "pink," topping off on "brosé," guzzling gallons of "Hamptons Gatorade."
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Once sneered at as too sweet, heavy and unsophisticated, the rise of rosé is now a decade old and still surging: According to Nielsen tracking data, sales of rosé in America between 2015 and 2016 rose more than 17%, while the dollar figure surged even higher — to nearly 42% — reflecting the “premium-ization” of rosé in the USA. In other words, Americans are drinking more rosé and drinking more of premium high-end rosé.  Imports from the heart of rosé country in Provence soar ever upward — nearly 60% between 2014 and 2015, according to the most recent data from Wines of Provence, which represents French vintners in that region.

​Read the full article here.

THIS has got to be Australia’s craziest wine.

And no — it’s not picked by naked maidens under a blue moon. It’s not even foot-stomped by unicorns. And it’s certainly not some unpronounceable grape variety imported from Outer Mongolia.

In fact it is made from an astounding 108 different grape varieties, grown in the Barossa Valley and mashed together into an extraordinary rose blend that defies all winemaking conventions.

The man behind this crazy feat is David Franz Lehmann, son of the late Barossa legend Peter and wife Margaret Lehmann, and the winemaker behind eponymous artisan label David Franz Wines.

His just released David Franz Red Rose from the 2015 vintage is the end result of a winemaking dream come true in which he imagined making a wine form more than 100 varieties.

David calls it “epic”. Others might suggest it’s an act of creative madness.

When it comes to wine styles, it’s in a category of its own, he says.

“It’s definitely where my artisanal soul and experimental curiosity come together in a bottle,” David says.
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The saga began more than a decade ago when he developed a working model for a multi-varietal, field blend of nine to 10 varieties from his own patch of western Barossa vines.

Read the full article here.

Summer on Nantucket has become synonymous with drinking rosé wine. On the boat, at the beach, sipping it waterfront with breakfast, lunch or dinner are just a few occasions where one can be caught with a full glass of pink pleasure in their hand. With such variety and spice among all the new, unique rosé selections available these days, drinking pink is now acceptable throughout the year. Which rosé wine you choose to drink, however, should change with the season just like your other eating and drinking habits do.

As Nantucket’s summer season is winding down, this is the perfect time to transition into enjoying a different style of rosé than the light, refreshing one you would imbibe during the dog days of summertime. In celebration of Labor Day, here is a selection of tried-and-true American-made rosés worthy of consideration and reflection this holiday weekend.
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The best of rosés during this time of year are those that are intentionally made and not just produced as an afterthought. There are several ways to make a rosé wine. The first is the blending of white and red wine together, which is allowable for Champagne, but not other wines from Europe and rarely used as a practice here in the United States. Another method is referred to as saignée, in which the juice from fermenting red wine is bled off to make the rosé. In this instance, the resulting rosé is often times a byproduct of other winemaking endeavors where the wine left remaining macerating with the skins is made into a more concentrated red wine. The most authentic way to make the purest style of rose is by a brief maceration of the skin and juice, then a direct pressing just as you would for any other wine, making it a true labor of love.

Read the full article here.

Chilled rosé wine has become a popular tipple on a hot summer’s day, but an even cooler version of the pink drink is gaining in appeal.
Frozen rosé, or frosé, is made by freezing rosé wine with lemon juice and sugar.
It is usually prepared in a large container and frozen for around seven hours before being blended into a slush.  
The resulting concoction combines the sophisticated taste of rosé and the texture of children’s Slush Puppy drinks, meaning it also invokes feelings of nostalgia bringing back childhood memories.
Sales of rosé wine have gone through the roof in recent months, with some experts putting the surge in demand for rosé down to the new-found popularity of frosé.
The number of bottles of rosé sold has trebled over the past decade and is now one of Sainsbury’s biggest selling drinks, accounting for one in 10 bottles of wine sold last year. 
Waitrose also said its rosé sales have doubled compared with the same time last year.

​Read the full article here.

Rosé has again become a thing, the thing, to drink in summer, or so fashionable people keep telling us. But the gummy bears confirm it.

In late June, the American candy boutique Sugarfina debuted its “Yes Way Rosé ” collection of gummy candies infused with France’s popular Whispering Angel rosé wine, all of which (4,000 boxes) apparently sold out within two hours at its New York store. What followed was a crashed website and a wait-list of 18,000 for the next made-in-Germany batch to be shipped later in the summer.

Our adorable “bento box” containing two adorable clear containers ($20 U.S. plus shipping) finally arrived in early August, after some of the hype and much of the summer had subsided.
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But just look at these things: they are perfect. The translucent pink of the gummy bears and gummy roses is the colour of summer itself, glowing like jewels in these twin plastic cubes. I actually feel a little guilty breaking the seal to open the box, like a spoiled child who scoops his finger through the icing of another kid’s cake.

Read the full article here.