(NAPSA)—Longcelebrated in Europe, Ros is now more popular than ever among Champagne consumers in the U.S. Produced only in the Champagne region of France, Ros Champagne was shipped to the United States to the tune of over 1.3 million bottles in 2005, a whopping 126 percent increase over 2008 figures. Experts say the increased popularity of Ros Champagnein the U.S. market is due to a variety of factors. “Whether it is driven by consumers’ curiosity or by the aggressive marketing campaigns of several prominent Champagne houses, Ros has become the bubbly of choice of many American wine lovers,” said Office of Champagne, USA Director Sharon Castillo. The wide spectrum of pink hues and exceptional flavors offered by Ros, as well as its versatility, makes this style of Champagnea favorite among chefs and masters of wine. “Ros is not sweet, as one might infer by its color; it has a lot more flavors of the Pinot Noir grape—strawberry and bright red cherry—combined with great acidity. I have enjoyed Ros with grilled veal chops andit did not miss a beat,” says Barbara Werley, one of only 13 female Master Sommeliers in the United States. A perfect companion for any- _ Rose IS NOT SWEET, as one might infer by its color; it has a lot more flavors of the Pinot Noir grape— strawberry and bright red cherry— combined with great acidity. thing pink, from salmon and turkey to strawberry tarts, Ros also enhances every sushi meal. “Ros tends to be richer and fuller flavored so it stands up to rich, oily-textured sushi,” states Werley. While Ros finds its fan base among women, men are increas- ingly drawn to it. Shipments are projected to continue to rise as a number of Champagne brands introduce their styles of Ros to the U.S. market. So whether enjoying it with a meal or byitself, it does not appear that America’s love affair with Ros will end anytime soon. To learn more about Ros, visit www.champagne.us.
