1. The longer the grapes’ skins are left sitting in the wine the darker the color of the finished rosé.
2. The biggest producers by volume are: France, Spain (where it’s “rosado”), Italy (“rosato”), and the United States.
3. With rosé, the newest vintage = the freshest wine You should not drink anything that’s dated more than two or three years back.
4. Dry = not sweet. And that’s what you want in a rosé.
5. This is most important to remember when you buy rosé: Is it DRY? Just ask for a dry rosé under $15 and you will be fine at any store. You will find plenty of good options in the $10-$15 range.
Rosés are usually a bargain, especially compared with red wines. These wines are young (vs. matured for a long time) and relatively cheap to make. They’re also still under-appreciated/undervalued in the U.S., which explains why French rosé is affordable here. You’ll have plenty of good options in the $10–$15 range.
6. You should drink rosé with BBQ.These wines are versatile because they are between the extremes of red and white. That happy-medium flavor profile plays nice with fish, veggies, chicken, grilled steak, potato chips, chocolate chip cookies, you name it. Just make sure you give it time to chill before drinking.
7. You can use it to make cocktails. Rosé is ideal for mixing. It’s not expensive, plays well with all kinds of fruity and fizzy substances, and hey the color looks fun in a glass.
Try this cocktail a Strawberry-Rosé Spritzer
Tested by bon appétit
- 1 pint strawberries, hulled and sliced
- 1 750-ml bottle rosé wine
- 2 cups soda water
- 1/3 cup Aperol
- 2 tablespoons fresh lemon juice
- Combine strawberries and wine in a large pitcher; cover and chill for 3 hours to infuse wine. Strain wine into a large bowl, reserving some strawberries for garnish. Return wine to pitcher. Stir in soda water, Aperol, and lemon juice. Divide among ice-filled glasses; garnish each with a lemon twist and a few reserved strawberries.
Recipe by David Lynch
Photograph by Christopher Testani