Rosé Wine Guide
How pink wine is made, the main styles and how to pick a great bottle.
Quick answer
Rosé is made from red grapes whose skins stay in contact with the juice for just a few hours, giving a pink color. Most quality rosé is dry, crisp and fruity. Serve at 45-50°F with salads, seafood and Mediterranean food.
How is rosé made?
- Short skin contact: red grapes are crushed and the juice sits with the skins for a few hours, then is drained off. This is the most common method.
- Direct press: grapes are pressed immediately for a very pale color, popular in Provence.
- Saignée: juice is "bled" off a red wine fermentation.
- Blending red and white wine is rare and, outside of rosé Champagne, generally not allowed in the EU.
Main styles
- Provence: pale, dry and delicate. See our Provence guide.
- Spanish rosado and Tavel: deeper in color and fuller-bodied.
- White Zinfandel and blush: sweeter, fruit-forward styles.
- Sparkling rosé: from Champagne, Cava and Prosecco Rosé.
Best food pairings
- Salade niçoise, grilled shrimp and fish tacos
- Charcuterie and goat cheese
- Mediterranean mezze and grilled vegetables
- Light pasta and summer barbecue
Try our Whispering Angel rosé review.
Serve it perfectly chilled
Check our serving temperature tool or keep bottles ready in a wine fridge.
Rosé FAQ
Is rosé sweet?
Most European rosés are dry. Blush and White Zinfandel styles are sweeter.
Is darker rosé better?
No. Color reflects grape and skin-contact time, not quality. Darker rosés are often fuller-bodied.
Should rosé be drunk young?
Most rosé is best within a year or two of the vintage, while it's fresh and fruity.