Spring is finally here! Birds are chirping, buds are growing on trees, and it’s finally warm enough to go outside without contemplating the void. For some, spring is simply the transitionary month between winter and summer, but if you’re a lover of rosé spring means something else. Rosé can (and should!) be enjoyed year round, a fine pink glass of rosé drank in January isn’t nearly as delicious as that same glass in the beginning of April as you watch the world thaw. But what makes rosé the perfect spring wine? And why specifically is AMAROSE the best spring rosé? Let me walk you through it.
Rosé: A Perfect Spring Wine?
Red wine is an obvious choice for the winter months. Rich, complex, and warming, there’s really nothing better to sip by the fire as you wait out the cold. But during the spring, that rich complexity is going to feel sort of flat next to the yearly miracle of the world’s rebirth. Likewise, a glass of white wine is also going to feel off, it being more evocative of the languid laziness of summer. Enter rosé. Perfectly crisp! Not too sweet! Not too heavy! When you drink it, you can hear baby birds waking up! There’s really nothing to say about a springtime rosé except that it hits.
Amarose: A Perfect Rosé?
Many are saying this! As a Provence style rosé, Amarose is crisp, tart, and refreshing, with enough complexity to arouse your tastebuds while still being perfect for casual sipping on a spring picnic or an early in the season barbeque. It’s fruity notes and floral aromas are perfectly complimentary to spring’s warm breezes, budding greenery and rainstorms. It’s the perfect spring wine. If it is springtime and you are drinking a rosé, and that rosé is not Amarose, then you are are missing out on a universe of perfect springtime goodness. You might as well go back inside and close the shades until summer if you’re going to waste a season like that.