Find out what people in Provence have known for years – rosés are delicious. The pink stuff, ranging from just barely blushing to a sassy, almost-but-not-quite red, is not that White Zinfandel your grandmother liked to drink. For one thing, it's dry. Rosés are made mostly with red-wine grapes, pressed gently, and allowed to pick up just a bit of color from the grape skins. They can be light or more substantial, but they can be served with anything you'd serve a white wine with. Especially seafood – rosés bring out the sweetness of shellfish in particular. Think pink for summer, but also in the winter when you long for sunshine.
New Vintage 2015! This light-bodied, Southern Rhône blend of 85% Grenache and 15% Cinsault is a perfect accompaniment to summer foods and even Thanksiving dinner.
New Vintage 2015! A rosé made from 100% Mourvèdre -- a grape that's usually blended into big red wines? Sure! Made as a rosé you get some of that great fruit, and just a little of the clove and spice. A great wine for Thanksgiving foods, seafood, and salads.
New Vintage 2015! A blend of Merlot and Grenache Gris, this rosé is named for the northern lights -- like a flash of pink in a glass. The Merlot adds a little more fruit than found in most rosés, and the "gray" Grenache adds a little earthiness and lighter fruit flavor. Plus it contributes the almost salmon-like color to the wine. Something to see and taste!
New Vintage 2015! This Côtes du Rhône blend is 50% Grenache, 50% Cinsault. It's a little crisp but round, light- to medium-bodied, perfect for salads and seafoods.
New vintage 2015! 70% Tempranillo, 15% Grenache, and 15% Verdejo, this rosado from north-central Spain has more fruit and body than French rosés, making it a great pairing for foods you'd use whites or light reds for, too.
New Vintage 2015! This blend from the Luberon is crisp, but has more roundness than some Rhône rosés. Made from Cinsault, Grenache, Pinot Noir, and Syrah.
New Vintage 2015! A Languedoc rosé made from organic grapes: Grenache, Cabernet Franc, Carignan, and Syrah. This wine has unusual depth of flavor, plus the light fruit and acidity you expect from rosés. The Carignan adds more lush fruit flavors, making a great food wine.
70% Tempranillo, 15% Grenache, and 15% Verdejo, this rosado is left to age a little "on the lees," of the Verdejo, giving it fantastic body and flavor. A bit more oomph than your usual rosé, but still refined.