Rose Wine Guide

Rosé used to be summer’s one-season wonder, relegated to poolside sipping and beach picnics. But rosé has evolved. Today’s rosé wines are serious, food-friendly, and increasingly year-round players. Here is how to pair them properly.

The Rosé Renaissance

Provence still dominates the rosé conversation, and for good reason—those pale, bone-dry, Provençal rosés set the standard. But excellent rosés now come from Spain (Navarra, Rioja), Italy (Bardolino, Cerasuolo), and increasingly from California, Oregon, and beyond.

What makes modern rosé so compelling is its versatility. It bridges the gap between red and white, offering enough body to stand up to food while retaining the freshness that makes white wine so drinkable.

Rosé Styles and What They Pair With

Pale Provençal style (Provence, some Spanish rosados): Bone-dry, delicate, high acidity. These are your aperitif rosés, perfect with light appetizers, raw oysters, simple grilled fish, or just on their own. Think of them as white wine with a blush.

Medium-bodied rosé (many Spanish and Italian rosés): More color, more fruit, slightly richer texture. These handle grilled salmon, chicken, pork chops, Mediterranean mezze, and anything with a bit of char from the grill.

Fuller rosé (Tavel, some New World rosés): Darker in color, more intense, almost light-red-wine territory. These can tackle lamb, spiced dishes, and even lighter beef preparations. Tavel, from the southern Rhône, is the king of this style.

The Perfect Rosé Pairings

Rosé with grilled vegetables is summer on a plate. The wine’s freshness complements charred zucchini, peppers, and eggplant without competing.

Rosé with charcuterie is an absolute slam dunk. The wine’s acidity cuts through fatty cured meats, and its subtle fruit echoes the sweetness of good ham.

Rosé with sushi is a modern pairing that works brilliantly. The wine’s delicacy respects the fish, and its slight fruitiness plays well with soy and wasabi.

Rosé with spicy food is a revelation. The wine’s low tannins and good acidity handle heat without amplifying it. Thai salads, Mexican street tacos, Moroccan tagines—rosé welcomes them all.

Rosé All Year

Here is the modern take: rosé does not belong to summer alone. In winter, reach for a fuller-bodied Tavel to pair with roasted chicken. In fall, try a Spanish rosado with mushroom dishes. Rosé’s versatility makes it a year-round companion.

The key is matching the wine’s weight to the season’s food. Lighter rosés for lighter fare, richer rosés when the menu gets heartier.

Serving Rosé Right

Serve rosé cold but not ice-cold—around 45-50°F is ideal. Too cold and you lose the wine’s aromatics. Too warm and it becomes flabby. If you have been storing it in the fridge, let it warm up for ten minutes before pouring.

And please, do not add ice to your rosé. It dilutes the wine and throws off the balance. If you want your wine colder, use a wine chiller or put the bottle in an ice bucket.