Well, here is yet another worthy rosé to indulge in both this summer and all year round: I am speaking of Tavel, which is actually the most famous and prestigious rosé of France (hence the special blazon-embossed bottle). Tavel is the name of the village in the Southern Rhône Valley, a short drive from Avignon and other fascinating towns of French Provence; wine of the same name has been made in the area since 1716.

It is made of a blend of traditional Rhône Valley grapes: Grenache, Cinsault, Syrah (a.k.a. Shiraz), Mourvedre and other varietals (local white varietals like Clairette and Bourboulenc are also included into the blend). The picked grapes are macerated in their skins up to two days before fermentation, and the result is a wine of intense rosy-orange colour and heady, rich, fruity bouquet.

I wasn’t very lucky in my previous Tavel-tasting experiences, so Tavel Domaine Des Carteresses 2006 came as a pleasant surprise. Tavel wine can often be off-dry and over-sweet (my usual complaint against most rosé wines) but Domaine Des Carteresses (under $16 at LCBO) turned out to be extra dry and won me over instantly by its complicated strawberry and raspberry nose, exuberant and yet elegantly balanced richness of flavour, and the nonchalant ease with which it went down my throat. At 13% alcohol this is no small achievement.

The beauty of a good Tavel is also in its relationship with food. As it is way more robust and intense than your typical rosé it can accompany with distinction a wide selection of dishes from veal, pork, chicken and fish classic French style to exotic Oriental concoctions. No wonder that Tavel graces almost every wine-list of prominent haute cuisine restaurants around the world.

And then there is cheese, of course. I have successfully combined Tavel Domaine Des Carteresses with goat cheeses of Quebec and British Columbia. I think that it would work well with cold meats and charcuterie too. There is usually a handful of different Tavels at LCBO so I am looking forward to new Tavel-related gastronomic experiences, especially as Tavel is indeed well-suited to every season (unlike other strictly summery rosé wines) – provided one pairs it with an accommodating food partner, of course.