The best rosé wine: from pale Provence to fruity pinks

Rosé has had a glow-up. Once seen as sweet and a bit naff, it’s now one of the most fashionable wines around, thanks largely to the pale, dry, elegant rosés of Provence. But rosé comes in many shades and styles, and the best one for you depends on what you like and what you’re eating.

How rosé is made

Most rosé is made from red grapes. The juice of red grapes is actually clear; the colour comes from the skins. To make rosé, winemakers let the juice sit with the skins for just a short time, from a few hours to a couple of days, before removing them. The longer the contact, the deeper the colour and the more flavour.

Colour is a clue to style. Very pale rosés tend to be delicate and dry; deeper pinks are usually fruitier and fuller.

Pale and dry: the Provence style

Provence in the south of France is the home of pale, dry rosé, with delicate notes of strawberry, peach and citrus. It’s perfect for sunny afternoons and light summer food.

Whispering Angel is the famous one, elegant and refined. Mirabeau Belle Année is a brilliant value alternative, and Mirabeau Pure is a touch more serious. For something extra special, Château Minuty 281 is one of the most prestigious rosés in the world.

Great-value Provence-style rosé

You don’t need to spend a lot to enjoy Provence rosé. Marius Peyol Côtes de Provence and Ultimate Provence offer the classic pale, dry style at friendly prices. The Beach by Whispering Angel is the more affordable little sister of the famous original.

Fruitier, fuller rosé

If you like more flavour, look to Italy, Spain or the New World, where warmer climates give riper fruit. San Marzano Tramari Primitivo Rosé from Puglia is generous and juicy, Monte del Fra Bardolino Chiaretto is fresh and cherry-scented, and Vino Pomona Pinot Grigio Rosé is light and summery.

English rosé

England’s cool climate is great for fresh, delicate rosé. Chapel Down English Rosé is crisp and full of red berry fruit.

Sparkling rosé

Pink fizz is perfect for celebrations. Bottega Prosecco Rosé and Our Selection Prosecco Rosé are fun and fruity, Codorníu Clásico Rosé Cava is crisp and great value, and Moët & Chandon Rosé Impérial is pure luxury.

What to eat with rosé

Rosé is one of the most food-friendly wines there is.

• Pale, dry rosé: salads, seafood, grilled fish, goat’s cheese and Mediterranean food.
• Fruitier rosé: barbecues, spicy food, charcuterie and pizza.
• Sparkling rosé: strawberries, salmon and celebration nibbles.

How to serve rosé

Serve rosé well chilled, around 8–10°C. Most rosé is made to be drunk young and fresh, so don’t keep it for years.

Is rosé just for summer?

Not at all. Fuller rosés are lovely with autumn food like roast chicken or a curry, and sparkling rosé works all year round.

FAQs

What is the best rosé wine?

Whispering Angel and Château Minuty are the most famous, but Mirabeau offers brilliant value.

Is rosé sweet?

Most modern rosé is dry. Pale Provence-style rosés are almost always dry.

Is rosé made by mixing red and white wine?

Almost never. The exception is rosé Champagne, which can legally be made by blending.

Browse our full range of rosé and sparkling wines on the rosé list.