It can pay to age your rosé, Julian Leidy reports from Elizabeth Gabay MW’s Fine Rosé Day conference…
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You have a photo with caption mentioning Tempier - but then no other reference. Was it in this tasting or did you just need a picture?
Hi Charles, thanks for your question. Tempier wasn’t featured in the tasting. And since food wasn’t really featured there, either, I used this picture to illustrate the discussion of aged rosé’s food-pairing potential and give another example of my encounters with aged rosés that go well with food.
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Re Tempier, 2-3 years ago I worked through 3 magnums of Tempier Rose 2010, so 10 years plus. They were delightful, really long, with a mix of floral and herbal notes, dry and enticing. I’m now keeping a couple of more recent vintages for several years.
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