Beverage

Rosé

Rosé wine takes brief skin contact from dark grapes (or blending in limited traditions) to reach pink colour with mostly white-wine structure—fresh acid, light body, and red-berry aroma without heavy tannin. Provence pale rosés, Spanish rosados, and deeper Tavel or Clairet styles show how far the spectrum runs. In cookery, rosé works like a gentle red-white hybrid for pan sauces, summer stews, and seafood where red would be too firm and white too neutral. Serve chilled as a table wine with salads, grilled vegetables, and light meats. For reductions, choose dry rosé; sweet blush styles cloy in savoury pans. Colour is not a quality grade—sound dry rosé is defined by balance and freshness, not by how pink it looks.

Also known as: Rosé, Rosado, Rosato, Rosé / Blush