Posted on May 10th, 2011
I’ve never been to St. Tropez, but if I were to go there I’d most likely be sipping on the light copper-coloured rosé produced in the area. St. Tropez is at the southern tip of Provence. Not too far away from the glitz and the glamour of the town, workers in the vineyards toil away, all to make the region’s world famous rosé.
Introjuicing Francois Matton, owner and oenologist of Château Minuty talks about the area and how great rosé is made.
Most rosés here are made in the traditional “saignée method”, and are dry, lightly coloured with a hint of pearl, salmon pink or copper.
To me, they are, quite simply, unequalled in the world of rosé. While they are quintessential summer wines, they work throughout the year, particularly with Asian food.
I’ll post an interview with Ciaran here in the coming weeks covering the challenges of selling what is perceived to be a summer wine in this damp heap of rock at the edge of Europe.