The Rosé Lover's Companion: A Collection of Recipes, Quotes, and Advice for Wine Lovers
By Cece Monroe
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About this ebook
Rosé is in the pink these days, and it’s no surprise—whether you’re at a picnic or a barbecue, enjoying a cozy night in or a big night out, with a glass of rosé in hand everything is just peachy. Bringing together the finest blend of recipes, clever quips, trivia, and thoughts from aficionados the world over, this little book raises a glass to the rising star of the wine world: rosé.
This pocket-sized collection includes recipes for drinks and small bites that feature rosé as a main ingredient, such as:
- Rosé Spritzer
- Spicy Prawn Tapas
- Frosé
- Iced Rosé-Strawberry Lollipops
- Blackberry Bellini
- Lamb in Rosé
- Drunken Pink Lemonade
- and more!
With charming quotations from the likes of William Shakespeare, Ralph Waldo Emerson, Ann Fairbairn, Carol Bouque, and Rachel Nicholas, and a brief history of the development and rise in popularity of this beloved pink drink, you’ll be prepared with plenty of amusing facts, figures, and stories to help you break the ice at your next office happy hour, girls’ night out, or date night in!
Cece Monroe
Cece Monroe is a former accountant who decided to turn her passion of writing, cooking, and traveling into her career. She is always on the move, sampling the world’s cuisine and culture every chance she gets. Rosé All Day is her first book. She currently resides in Chichester, England.
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Book preview
The Rosé Lover's Companion - Cece Monroe
I SAY, WHAT IS ROSÉ?
As with all types of wine, rosé is made from fermented grape juice, taken from a wide variety of grapes. This versatility means it can be produced in many different climates. Take traditional Old World
European wines as well as young and innovative New World
wines, for example.
Rosé’s beautiful shades of pink come from the brief amount of time the grape juice comes in contact with the skin of the grape: a process known as maceration. In rosés, this is allowed to occur for one to three days. In contrast, red wine macerates for up to one hundred days and often white wine isn’t allowed to at all. A happy (and delightfully pink) medium!
ROSÉ BACK IN THE DAY
People all the way back in 4100 BC Armenia were producing what we now know as rosé. Pressing the grapes by hand (and foot) meant that their red
wine didn’t macerate for very long, creating lightly pigmented wine.
Although the Ancient Romans and Greeks upped the pressing game, darker wines were considered harsh and unsophisticated until well into the Middle Ages.
The rosé craze suffered a setback after World War Two, when Portuguese wine, popular in the United States, oxidized in its containers. The image of rosé being sickly sweet wasn’t shaken until the early 2000s, when celebrities popularized it as an unpretentious yet thoroughly delicious drink.
THE ROSÉ
Europe currently holds the largest share of rosé production and consumption, but the United States is hot on its heels. Rosé is an important influence on emerging wine producers, too: it composes around 60 percent of Tunisia and Uruguay’s growing wine markets. It won’t be long until the rest of the world catches on.
REVOLUTION
Rosé is a refreshing move away from the formal style of Old World
wine. It doesn’t mature well, so there’s no shame in enjoying a bottle with last year on the