Just because it isn't included in recipes doesn't mean it doesn't work. Try experimenting.
I disagree with your statement about rose being nothing like white or red. It's a continuum from one to the other. Some very pale roses are very like whites, particularly if you considere how varied whites can be. Then there's a huge variety of roses, becoming heftier and more red like right up to a clairet which is on the cusp of red wine.
I disagree with your statement about rose being nothing like white or red. It's a continuum from one to the other. Some very pale roses are very like whites, particularly if you considere how varied whites can be. Then there's a huge variety of roses, becoming heftier and more red like right up to a clairet which is on the cusp of red wine.
