5 Reasons to Love Rosé
It doesn’t have to be sweet. When you think pink, you probably think of cheap, mass-produced White Zinfandel. But rosé doesn’t have to be saccharine-sweet, or even pink for that matter. Many of the best bottles are quite dry, and hues run from copper to salmon to nearly red.
Not quite red and not quite white, rosé offers the best of both worlds. A rosé can be light and refreshing like a white, yet still carry some of the fruity, berry notes that we love in a red. That’s because it’s made from red wine grapes, the skins of which are removed from the juice before the color (or tannins) can completely permeate.
It goes with nearly everything, especially foods that seem unmatchable. Crispy French fries and grilled fish find their mates in dry rosés. Sweeter variations are well-loved with sweet, smoky ham and barbecued ribs slathered with molasses- or honey-based sauce.
It’s usually budget friendly. Rosés don’t require a lot of extra care, like oak barrels and aging, so it’s rare to find a bottle over $30. Many of the best carry price tags around $10. The exception, of course, is pink Champagne, which is in high demand for its rich complexity as much as for its pretty pink bubbles.
You don’t have to wait. Like most whites, rosés are "chill-it-and-kill-it" wines—best enjoyed young and cold. Below, a few to try right now:
In France’s Rhone Valley, Tavel is the reigning pink drink. Try Trinquevedel Tavel Rosé NV.
Celebrating? Try Veuve Clicquot NV Rosé, a pink Champagne-style bubbly from France with berry flavors you won’t find in white Champagne.
Closer to home, strawberry-hued Rutherford Hill Rosé of Merlot 2004 from California is dry, refreshing and balanced.
And if you were about to give up on the ubiquitous White Zin, don’t! This pink drink became popular for a reason, and Beringer White Zinfandel Pvs from California reminds us what that reason is. Sweet but balanced, it’s easy to drink and inexpensive enough to enjoy often. -- J.L.
