White Stone Fruit and Rosé Sorbet with Thyme-Infused Whipped Cream
It wasn’t until this summer that I decided once and for all that pink is my favorite color wine. A bit embarrassed by my taste for easy-drinking rosé, I’ve stuck to super-crisp whites in the summer. And so, I know very little about rosé—the best makers, the proper prices, the connection between shade and taste or sweetness. I relied on the expertise of my local liquor store proprietor when I needed a special bottle for a gift recently. All I know is that I like it very cold and very dry and that it goes down very easily on a sultry summer night.
But rosé is so hot right now, and no longer just among rappers and large groups of socializing 20-something girls. Rosé has become downright respectable. I’ve eaten at quality restaurants with wine lists featuring more rosés than articles I saw this year that discussed why Beyoncé is/isn’t a feminist.