Rosé gets its color from a short time on red grape skins: a few hours instead of weeks. Most good rosé today is dry, especially the pale, Provence style. Darker rosés (Tavel, Spanish rosado) are fuller and fruitier.
Best food with Rosé
VegetarianSalad
Sauvignon Blanc · Grüner Veltliner · Rosé
CheeseCharcuterie
Gamay (Beaujolais) · Prosecco · Rosé
SeafoodShrimp
Albariño · Sauvignon Blanc · Rosé
MeatHam
Riesling · Pinot Noir · Gamay (Beaujolais)
How it tastes
Strawberry, watermelon and red currant with citrus peel and herbs. Pale doesn’t mean better, but pale Provence styles are usually the driest and crispest.
Food it loves
Rosé is the ultimate bridge wine: it has the freshness of a white and a hint of red-fruit structure. Try it with salmon, salads, grilled shrimp, charcuterie, ham and Mediterranean food.
Buying tips
Drink the latest vintage. Provence, Spain and Italy offer great value; Tavel is the bold, food-focused classic.
Where it’s grown
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If you like Rosé, try…
Light-bodied redPinot Noir
red cherry · raspberry · cranberry · mushroom · forest floor
Medium-bodied redGrenache (Garnacha)
strawberry · raspberry · white pepper · orange peel · dried herbs
Light, crisp whiteSauvignon Blanc
grapefruit · lime · passion fruit · cut grass · green bell pepper
Light, fruity sparkling wineProsecco
green apple · pear · honeydew · white flowers · lemon