45 years ago, a very junior Navy officer on my first Med deployment, I was introduced to Rose, the sort consumed by the barrel along France's Mediterranean coast, dry, refreshing and affordable in price, the choice for sidewalk cafes, hillside picnics, and afternoon grappling and threshing in seaside hotel rooms.

Then came the long era of "Rose" defined as often nasty cloyingly sweet bottlings for folks of no tastebuds and less taste.

How pleasnt it is to see that there are those for whom real Rose remains a classic favorite, the best choice for many venues.