It’s August and it’s hot. If there was ever something less obvious to say about Barcelona, I’ve yet to hear it. That’s why this column is about rosé. I’m generally a red drinker and I can appreciate whites in general, but rosé well, it’s generally a bit fat oof. The idea I hear from most winemakers is that they design it to be a lighter red (as most all rosé wines are made from red grapes) that’s also fresh. I can appreciate this, but in the southern latitudes of Spain as well as Croatia, Greece, and others, the result is an overly sweet in the body wine that, if the wine of choice on the menu, will be one of the only times I might opt for sangria.
Maybe you like this sweeter style of rosé in the summer and I’m espousing blasphemy, but if your tastes are more like mine, then you’ll probably find that the French, especially in Provence really make an amazing style of rosé. That said, I present a local Catalan option that’s doing its own wonderful thing as well as a more traditional French option that excels on all points.
