la Vieille Ferme Rose

Vieille Ferme Rosé comes from the Rhône Valley and is bottled at 13.0% ABV, a moderate strength that sits comfortably within the range for southern French pink wines. Rhône rosés are typically built on grapes such as Grenache, Cinsault and Syrah, so expect a dry, fruit-forward style with red berry character, often strawberry and raspberry, along with a hint of citrus peel or dried herbs. The body is usually light to medium, with crisp acidity that keeps the wine fresh and lively, little to no tannin, and no noticeable oak. The finish tends to be clean and short to medium in length, which suits a wine made for easy drinking rather than contemplation. At the table, this style handles the kind of food that overwhelms more delicate whites. Charcuterie, grilled sausages and Provençal-style vegetable dishes such as ratatouille or roasted peppers and aubergine all sit well with it. It also works with salade niçoise, grilled prawns, mild curries and pizza, where the acidity cuts through oil and tomato. Soft cheeses like goat's cheese or fresh mozzarella are a straightforward match, and it is a sensible choice for a mixed spread where several dishes share the table. Serve it well chilled, around 8 to 10°C, which keeps the acidity crisp and the fruit bright. Two to three hours in the refrigerator, or about 30 minutes in an ice bucket, will get it there. There is no need to decant; simply open and pour. A standard white wine glass or a tulip-shaped glass with a slightly narrowed rim will concentrate the berry aromas without letting the wine warm too quickly. This is a drink-now bottle. Rosé of this kind is made for freshness, and it is at its best within a year or two of release rather than being cellared. Keep it in a cool, dark spot until it goes in the refrigerator, and finish the bottle within a day or two of opening, re-corked or sealed and kept cold.