Why is the Rosé Wine Revolution Happening Now? Elizabeth Gabay, Master of Wine, Knows (Video)


The tech gods weren’t cooperating with us for this chat as Liz’s audio was cutting in and out so we had a shorter chat than usual. We’ll reschedule Liz in the future.


Our guest this evening is Elizabeth Gabay,

And she joins me now, live from London, UK; welcome to the Sunday Sipper Club Elizabeth Gabay!

Want to know who our next guests are?

You can find previous episodes of the Sunday Sipper Club (SSC) and to find out who’s coming up next.


Rosé: Understanding the Pink Wine Revolution


With a degree in history and a Master of Wine (1998), many years working in the commercial wine world and writing about modern wine regions, my main interests rest with a combination of history and wine. I love the cultural history behind the styles of wine we drink today, the evolution of traditions.

Observing the evolution of rosé has been fascinating. As it has become increasingly important, and grown in popularity, I have researched, written and lectured extensively on the subject.

In January 2018 published ‘Rosé: Understanding the Pink Wine Revolution’ with the Classic Wine Library.

I have been in the wine trade since 1986, starting with the wines of southeastern France. Provençal wine was quite different at the time, with many vineyards making old-fashioned, ‘rustic’ wines.

I have enjoyed seeing at first hand how they have developed over the past 30 years. I moved to south-eastern France in 2002, and now, based between Provence and Liguria, continue to explore and work in Provence.

I also started to work in Hungary over twenty years ago and have continued to work extensively with wines from Hungary and Central Europe.

I am the president of the Jury for the International Rosé Championship and I have judged at Decanter’s annual World Wine Awards, and at many other competitions, including Hungary’s VinAgora, the Mondial de Rosé, the VinoBalkanika, the Thessaloniki Wine and Spirits Competition, the Guide de Vins de Provence and for magazine panel tastings for Decanter andDrinks Business.

I have written for a number of years the Provence section for winetravelguides.com;  edited and updated the Provence section for Oz Clarke’s annual Pocket Wine Book, review the Provence vintage chart for the International Wine and Food Society and have edited and updated the Provence section of Jancis Robinson’s World Atlas of Wine 2013 and 2018 editions.

I have given numerous masterclasses on rosé, Provence, Languedoc, Hungary and Marketing with the Institute of Masters of Wine, VinCE, Prowein, RoVinHuD (Romania), Franc & Franc conference in Villány, Vinisud, Rivini, Vinitaly, and the International Wine Tourism Conference,  amongst others.

Other masterclasses have ranged from the serious and academic to presenting wine in a more entertaining way: James Bond and Wine, Light in Art and Wine, High Altitude Wines (tasting at 1000m).

I am the Provence specialist for the Wine Scholar Guild (formerly the French Wine Society), guiding tours around the region and giving regular webinars on the wines of Provence and rosé.

I write articles on wine topics including Provence, Hungary and northern Italy, for magazines, including Decanter, Imbibe, Drinks Business, Harpers, VinCE and The Buyer and websites in Britain, Europe and America.

I have written and researched the history of the wines in the Alpes Maritimes and Bellet and have presented a paper on this subject for an historical wine conference in Italy. My other main interest is the history of the drink punch, for which I have created a separate website punchstory.com. I am researching and writing (hopefully for a book on this), have presented papers at conferences and given presentations at museums.

Connect with Elizabeth:








  • Mark Lai17:28 My wife is loving the latest Trius Rose. I like it too, but it’s not a go-to for me. I think I need to explore Rose more…I tend not to take them seriously
    John Morrison20:04 Thanks again. Wine makes every meal an occasion, every table more elegant, every day more civilized. A comment from a while back. Still true for today.
    Top Fan
    Guyanne Desforges1:53 I am here with a great Rose Cotes des Roses… the beautiful bottle to resuse.





Deborah Podurgiel13:12 It was interesting that one-third of France’s consumption of wine is rose. Wow. So different from here, where it is just beginning!
Top Fan
Guyanne Desforges14:19 where do we do best rose? BC or Ont?




Sam Hauck19:59 In BC many/most wineries make rosés, so my list would likely be in very long and there are not many that are not noteworthy. Most are made in a drier, food friendly style, but there are patio sippers as well. And finally BC makes rosés from many different varieties and from most of our six regions.
Deborah Podurgiel19:16 Yep! Monte Creek Ranch 100% Marquette, Harper’s Ranch Rose made with PN and Gewurztraminer. SO many others, so little time *(* Cheers!


Gus Clemens17:15 My Ott review: Domaines Ott Côtes de Provence Rosé By.Ott 2017 is elegant, smooth, creamy, bright, fresh with a noteworthy finish. Lovely Provence rosé color, too. With distinctive bottle, beautiful color, and tasty fruitiness, this works well as an aperitif; also served very cold for solo sipping on patio, deck, or poolside. Yes, the wine’s flavors will at first be muted by the chill, but you will appreciate the coldness in the first sips, and by the time you have the second pour, the rosé will have warmed enough to reveal its florid fruit expression. Provence rosés also pair with wide range of food, so let’s list what not to pair it with: cream or butter-based sauces, red meat, wild game, ratatouille, curries, blue cheese and other strong cheeses. $20-25





Deborah Podurgiel16:20 I think what is interesting with BC rose anyway, is that they are employing different grapes and blends as well in making rose like Malbec, Gamay and even an almost white Cab Sauv rose.


Gilman Mucaj12:57 What is the dominant variety used on rose in North America?



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