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.


A little tip for a bubbly sip

Champagne: The beverage of choice for many celebrations.

I, actually, do not like it.

I do not like it saying “cheers”

I would rather have some beers.

I do not like that Baby Duck.

I really think it does taste YUCK.

I do not like it here, or there.

I do not like it anywhere.

I think I am just scarred from years of Baby Duck — yes I know Baby Duck is not champagne. It’s sparkling wine, but for the purposes of what I’m saying, I’m sure this trick would work for sparkling wine as well.

It’s the only reason I don’t have graphic Ts that talk about mimosas. But my goal is to have a closet full of graphic shirts for every mood, so who knows, maybe my tastes will change?

But, I do have a trick for you if you want to keep your bubbles in the bottle over night.

This is one of the things that I would have thought is ridiculous until I tried it for myself — like chips in the freezer. Seriously, try it.

So, you can’t put the cork back in the champagne bottle, and even if you could, it doesn’t help much with keeping the bubbles in.

Don’t ask me how this works, but if you put a metal fork in your bottle and put your bottle in the fridge, your champagne will stay bubbly! It’s honestly a miracle. I suppose a spoon or knife would work, but a knife seems dangerous and it might fall into the bottle.

I first discovered this method at my cousin’s house in Vancouver. She likes champagne and there was just a straggler bottle of Moet hanging around with a spoon in it. I thought it was weird until I tried it. Pink champagne is the exception to my dislike of champagne. My brain tricks my tongue into thinking it’s delicious because it’s pink. I’m ok with that.