Rosé

How rosé is made, and why it matters

Rosé is made from red grapes whose juice spends only a few hours in contact with the skins, just long enough to pick up color and a whisper of red-fruit flavor. Provence set the modern template: pale, dry, crisp, with strawberry and citrus notes. Most rosé we carry follows that lead.

Color is a rough guide to weight. The palest wines drink like a crisp white; deeper salmon and ruby rosés carry more fruit and body and can handle heartier food.

When to open a bottle of rosé

Rosé is the most flexible wine at the table: it bridges salads and grilled meat, works with charcuterie boards, and is the safe pick when one bottle has to please everyone. Serve it well chilled, 45–50°F, and drink it young; rosé is made to be enjoyed within a year or two of release.