Debate rages every summer about ice cubes in wine. Here’s why the controversy around rosé on the rocks needs to be dispelled and why you shouldn't fear the "piscine".
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    4 days ago

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    Recently, UK retail company M&S released its first #WineWorries ‘Mythbusting’ Report, which looks to debunk the most common wine myths and misconceptions.

    The report also showed that one in 10 wine drinkers believe all rosé is made by mixing white and red, but we’ll park that one for the time being, and instead dispel a few rumours before they fester into facts.

    But rosé is a versatile wine that works as an accompaniment to various meals and pairings, especially seafood, cheeses and any spicy dish that punishes your taste buds a bit too much.

    Stop holding onto age-old cultural construct and finally break a stuffy taboo by embracing the fact that ice in wine is not the uncouth faux-pas many would have you believe.

    There are reusable ice cubes that you can pop in your glass if you haven’t been won over by the “dilution isn’t that big of a deal” argument.

    Speaking on his podcast last year, David Chang, the two-Michelin-starred American chef and star of Netflix’s Ugly Delicious, admitted that whenever he puts ice in his wine it “tastes like gold”.

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