WINE SPECTATOR- A Rose? Is a Rose? Is a Rose? Or is It?

By Bruce Sanderson

It was gray and rainy last Wednesday in New York, yet all was rose? inside Fig & Olive in the Meatpacking District. More than a dozen producers from Provence were pouring their rose?s from the 2008 vintage.
I like a good rose?. It’s an ideal accompaniment to light, one-dish meals, specifically salads and cold plates, during the warm summer months. The fresh, delicate berry flavors, full body and dry profile seem to harmonize with a wide range of foods, like salade Nic?oise, gazpacho, seafood platters and charcuterie.
Among the rose?s being poured, I liked the fresh, spicy Co?tes de Provence Rose? Whispering Angel from Cha?teau d’Esclans ($19). It’s a blend of Grenache, Rolle, Cinsault, Syrah and Mourve?dre.