Rose All Day

Rosé is like the Gretchen Weiner of wines: Pink, popular and goes down easy.


The best place for rosé is Provence, a region in France. Provence exports the most rosé, makes more rosé than any other style of wine, and is consistent with their flavours.

These names also mean Provence, but say something different:

Côtes de Provence,
Coteaux d’Aix-en-Provence,
Coteaux Varois

Rosé is perfect for summer drinking outside and is best served cold. It is also great to mix in sangrias or cocktails!

Rosés are usually cheaper than red wine because it is easier to make and doesn’t have to be aged.


This photo has nothing to do with wine, but pizza and wine are delicious and I’m ready for summer.

Fun fact: the fresher your rosé is, the better the wine is. Unlike most wines, you don’t want rosé to age, and you probably won’t find any at your local liqueur store that is older than a few years.

White Zinfandel and rosé are the same things — kinda. They are made the same way, but White Zins are way sweeter, like, way sweeter. If you want to get into it then you can read the history of White Zin here. It’s pretty interesting.

Rosé from Europe is drier, which is what people want in their pink wine.

Rosé from anywhere else is probably sweet like White Zin.

They go through the same process, called maceration. Winemakers juice red grapes and then they allow the juice to soak with the skins for a few days until it turns pink. So, the longer the juice sits in the skin, the darker pink the wine is.

Something that’s like rosé, but is not rosé is Spanish rosados.

SOMETIMES white and red wine is mixed together to make rosé, but that is rare and kind of frowned upon in the wine world.


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