The Pink Revolution – the Rise of Rosé
The pink tide is turning towards a full-blown fuchsia revolution as more and more Aussie wine lovers are pinkening their palates and learning to love rosé.
In fact, the rise of rosé is a worldwide trend, with sales of the pink stuff surging across Europe, China and the US year after year.
“In France, rosé has overtaken white as the nation’s most widely consumed wine”
Rosé – Not Just for Your Mum Anymore
The rapid rise of rosé is especially remarkable when you consider not so long ago, rosé had the reputation of being, well… not so fashionable. Anything pink was considered soft” and “feminine” and most bars and restaurants hid just one or two mediocre rosés at the bottom of their wine lists at best.
Having previously little knowledge or access to quality rosé wines, only in the last decade have critics, connoisseurs and casual quaffers truly begun to take rosé seriously. In a matter of years, rosé has shaken off its image as a cheap, sweet, unsophisticated pop-wine substitute. The world’s winemakers have wholly embraced the turnaround in rosé’s reputation, continually producing more varied, complex and inventive styles.
“No longer the ‘girly’ pink drink of the past, recent Australian sales show that men and women are consuming rosé in equal amounts”
The typical rosé drinker is now to be under 35 and likely to be a self-described food obsessive. Pale, sugarwater rosés are out, and darker, drier, savoury varieties are in.
The Toast of Season
In many ways, rosé is the consummate Australian aperitif, especially in summer.
The Mediterranean region, birthplace of rosé, shares a similar climate with much of coastal Australia, where a roundly-flavoured wine with a refreshing coolness and an affinity for fresh seafood is most appreciated.
These day, cracking out that first bottle of pink for the season is almost a symbolic gesture – a anticipatory nod to the months of barbecues, beach parties and afternoons of outdoor bar-hopping ahead.
A Rosé for Every Taste
Made from a wide assortment of French, Italian, Portuguese and Spanish grapes and blends, rosé comes in a surprising variety of styles and flavour profiles.
Some of the most common local and imported rosés on the market include:
Pinot and Zinfandel Rosés: Light and fruity, perfect with seafood and summer fruits
Grenache and Sangiovese Rosés: Fleshy and well-structured, with a noticeably acidic fruitiness – a refreshing partner to dip and antipasto plates
Shiraz, Cabernet and Tempranillo Rosés: The chilled-out equivalent of a moderately bold red with dry spice, berry and pepper flavours – pair with barbecued meats, Thai food and other clean, spicy or herbal dishes
Taste the Rosé Rainbow at Rosé Rising
All three venues at Barangaroo House are celebrating Rosé Rising throughout November.
House Bar, together with Chandon and Cape Mentelle will be keeping the bar fully stocked with the superb Seafolly Chandon sparkling rosé and Cape Mentelle’s intensely flavourful rosé blend, both available by the glass and bottle. The famous mini Moët & Chandon vending machine will be dispensing perfectly chilled 20cl units of pink pleasure to House Bar guests all month long.
Bea Restaurant have teamed up with French winemakers Ruinart, whose acclaimed rosé champagne will provide the perfect accompaniment to the pop-up oyster and a special spring dish of marron with pink foam.
Smoke Bar have united with our friends at Dom Perignon for the rare chance to enjoy Dom rose champagne by the glass every day. On weekends, indulge in Smoke’s ‘bottomless’ rosé lunch including unlimited Veuve Clicquot pink champagne.