Rosé deserves to be taken seriously. It is a style in its own right, not a summer afterthought, and a good one gives you the freshness of a crisp white with a little more fruit and body behind it. Made from red grapes with only brief contact between juice and skins, it can run from the palest salmon to a bright, deep pink.
How rosé gets its colour and its weight
Colour and body come down to how long the juice sits with the skins. Most serious rosé is made by short skin contact, where crushed red grapes rest with their skins for a few hours before pressing, or by direct press, where the grapes go straight to the press for the palest, most delicate wines. A few are made by the saignée method, bleeding off juice from a red-wine fermentation, which gives a deeper, fuller pink. The less skin contact, the paler and lighter the wine; more time on the skins means more colour and grip. If you enjoy the crispness of rosé, you will find the same appeal in our white wine range.
The benchmark regions and the grapes behind them
Pale, dry Provence rosé is the benchmark the rest of the world chases, taut and mineral and built for the table. For something with more weight, Tavel in the southern Rhône makes a fuller, structured pink that can even take a few years in the cellar, while Spanish rosado and Italian rosato bring their own local character. The grapes are the southern French classics: Grenache for red fruit and warmth, Syrah and Mourvèdre for depth and spice, and Cinsault for lift, with Pinot Noir behind many cooler-climate styles. Explore more from across France or find the pale, benchmark bottles in Provence.
Rosé FAQ
How cold should I serve rosé?
Serve it well chilled, around 8 to 12°C. Cold keeps the acidity crisp and the fruit fresh; pull fuller styles like Tavel out of the fridge a little earlier so the texture shows.
What food does rosé pair with?
It is brilliant with Mediterranean food and summer dishes: grilled fish, salads, olives, tomatoes, garlic and herbs. Fuller rosés happily handle salmon, tuna and food off the barbecue.
Is rosé always sweet?
No. Most quality rosé is bone dry. Sweeter, off-dry styles exist, and if you like a bit of fizz our sparkling wine includes lovely sparkling rosé.