Vintage Cellars Catalogue - 13/05-30/06/2020 (Page 20)

rose y noir both vying for a position in our wine so hard to choose between then it comes to wines at the easy-drinking the passion for pinot noir australian winelovers have embraced pinot noir the polar opposite of the nation's traditional broad- shouldered reds like shiraz and cabernet sauvignon to its sheer drinkability but its versatility with food it goes well with fish - especially tuna and salmon partner to salads and everyday food too much heat and only delivers good flavour at complex iterations at appropriately exotic prices pinot noir-based rosés offer the luxe pleasures rosé on the rise forget its early-2000s reputation as a downmarket the evolution of the food we eat and the lifestyle we is still a must with a classic prawn cocktail this popularity spike isn't confined to australian production; rosé reportedly outsold white wine in provence rosé's simpering colour belies its depth of flavour and assertive finish - and australian rosés that echo the provence style have set our tongues wagging and lips smacking the grapes used in provence are familiar to many local rosés made from the same varieties have also found great success using pinot noir rivals or mates? has rosé stolen a chunk of the pinot noir market? from lighter whites like sauvignon blanc and pinot rosé as an alternative to breezers and canned rtds and where does pinot noir sit with this? it pinotphiles leading the pack with their wallets is made from a wider range of grape varieties with adding ice? purists would say only to a pinot noir on our modern world