Casey Barber Brings the South of France to the Heart of Texas with Rose Gold Rosé

A proud “Texas girl” pairs her French wine with dishes at Austin’s favorite restaurants

By Anna Brahce
Rose Gold Wine

Among the beautiful patios of the South of France, Casey Barber uncorked a passion. Reflecting on her first trip and the memories she made sipping French wine, Barber says, “It sparked a love of Provence rosé for me.”

Although she returned to the region many times, Barber proudly declares, “I am a Texas girl through and through.” Born and raised in the Lone Star State, she worked as a family nurse practitioner before raising three children. Maintaining an appreciation for rosé, she became increasingly interested in making her own. “It’s what I have a true love and passion for,” says Barber.

Casey Barber, founder of Rose Gold.

Pursuing that passion, she collaborated with a French winemaker in the area northwest of Saint Tropez to Rose Gold. “It was an amazing learning experience,” says Barber. “I got to have a hand in all of it.”

From packaging to taste, Barber says, “I had concrete ideas of what I wanted.” Rose Gold is made from two types of red grapes: 50 percent Grenache and 50 percent Cinsault. Warmth from the Mediterranean combined with cool nights creates the ideal climate for making rosé. Its color is determined by the amount of time the skin is kept on the grapes, which for Rose Gold rosé is less than 30 minutes, giving the wine a beautiful light pink color. Rose Gold is also labeled with an A.O.P Côtes de Provence appellation, indicating that it was made following a specific process under French wine-making laws and signifying its quality. The first bottle was released May of 2018. This year’s current rosé is third vintage and made from juice developed in 2019, making the wine from this year’s juice set to release spring 2021.

Says Barber about her product, “It’s an easy-drinking rosé.” Named for Barber’s affinity for rose gold jewelry, the wine is crisp with good minerality. “It’s a nice category that you can drink year-round,” says Barber.

She designed a label that is simple, clean and not fussy. Adding to the convenience, Barber intentionally manufactured a bottle with a screw top. “I want people to open a bottle and pour a glass and truly transport them to the south of France and experience what I did,” she says.

While her wine is great to enjoy on its own, Barber’s rosé also pairs excellently with Austin’s favorite foods, enjoyed indoor or out. “I love the food and wine scene in Austin,” says Barber. “Good outdoor dining and drinking provides little vignettes for people, what everyone wants this time of year.”

Visiting local Austin restaurants where her wine is sold allows Barber the opportunity to see the fruition of her longstanding passion-turned-business. “I can’t get over the chill factor of seeing my wine in print with other big labels,” says Barber. “And you can really truly get to experience what the restaurants are pairing with your wine.”

Here are Barber’s recommendations for Austin restaurants and food pairings with her wine:

Trace at The W

Brunch on the patio with their delicious lobster grilled cheese with white cheddar, tarragon honey mustard and crispy fries. “You don’t feel like you’re in the middle of the city,” Barber says.

Grizzeldas

Pair Rose Gold with the ceviche Acapulco, which is made with shrimp, cilantro, fresh lime and warm tortilla chips. “The perfect pairing,” she says “It’s a little gem tucked away.” 

Mattie’s

Enjoy Rose Gold with the poached apricot, brie and arugula flatbread. “The fruit and brie bring out the flavors in the wine,” she says. “With the peacocks roaming the grounds and the architecture of the historical building, it’s just delicious.”

CRÚ Food & Wine Bar at 2nd Street

Sip Rose Gold with the goat cheese beignets and fig and gorgonzola bruschetta. “The sharpness of the gorgonzola pairs well with rosé,” she says.

Rose Gold is available all over town at restaurants, grocery stores and liquor stores. It’s perfect for the holidays, too.


Read More From the Winter 2020 Issue


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