Dispatch
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Elizabeth Gabay, MW, has been working with the wines of Provence since the mid-1980s and has lived in the region since 2002. She has written two books on rosé and is currently writing a third on the rosés of southern France.
Ben Bernheim grew up in the South of France, becoming firmly involved with wine through his university tasting team, after which he worked on vineyards and then as a hotel sommelier. Since 2020, he has specialized in building awareness of premium rosés and is the co-author of the book Rosés of Southern France.
Are winemakers just relying on unripe grapes to make stereotypically light, fresh rosés? Experts weigh in on this controversial issue
As climate change drives up temperatures and grape acidity drops, malolactic fermentations have mostly died out for rosés. But for a few key regions, grapes, and producers, rosés with malo still have a place
