Rosé Wine

Rosé sits between red and white, offering the freshness of white wine with the subtle fruit depth of red. Made from dark grape varieties—Grenache, Syrah, Mourvèdre in Provence, or Garnacha in Spain—the skin contact during fermentation gives rosé its signature pink hue and delicate berry flavours. Bone-dry examples dominate the market, paired with natural acidity that cuts through food and refreshes the palate in warm weather.

Why choose rosé wine?

Rosé appeals to anyone seeking a wine that's neither heavy nor light. It works at the aperitif hour, alongside seafood, salads, charcuterie and grilled vegetables, and travels well to picnics and garden gatherings. Provence dry rosés command premium prices for their precision and food-pairing range, while Spanish and southern French examples deliver similar quality at lower cost. Most rosés are best drunk young—within one to two years of vintage.

Whether you're new to pink wine or a regular buyer, you'll find dry, savoury examples that reward a proper chill and a good glass. Browse our rosé selection →

What is the difference between rosé and red wine?

Rosé is made from dark grape varieties but fermented with brief skin contact—hours rather than days. This short contact gives colour and subtle tannins, but not the depth or weight of red wine. The result is lighter, more refreshing, and lower in alcohol.

When should I drink rosé?

Rosé is at its best young—ideally within one to two years of harvest. Drink it well-chilled (8–10°C) from spring through autumn, though quality dry examples work year-round with the right food. Avoid storing rosé for extended periods; it fades quickly.

What food pairs well with rosé wine?

Rosé pairs beautifully with seafood, shellfish, salads, grilled vegetables, light pasta, charcuterie, and soft cheeses. The acidity and subtle fruit complement Mediterranean and Asian cuisine. Avoid heavy meat dishes; the wine lacks the tannin structure to match them.