The Times
Published: 23 July, 2008
"One of the most striking features of ros is that our consumption of it is no longer purely seasonal," says Joanna Simon. The craze began in the heatwave of 2003, she explains, but an image makeover and soaring choice and quality have helped to cement its position. A final word of warning from Simon though: "At least half the market is cheap, sweet California brands."
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