Drinking and Pairing Dry Rosé with Food

aka Rosado in Spain, Rosato in Italy, and Vin Gris in some parts of France. This category encompasses a broad range of pink-colored, dry wines produced in every winemaking region around the world. Rosé can be produced by a few different methods but saignée, the process of "bleeding" off a portion of red wine after only a short period of contact with the juice, is probably the most common. Dry rosés tend to be light in body, aromatic, and should be refreshing. High-quality examples of dry rosé can be found in Tavel and Bandol in southern France, Anjou in France's Loire Valley, and Cerasuolo d'Abruzzo in Italy. The Rioja and Navarra regions of Spain have long traditions of dry rosé production as do certain southerly areas of Germany.

These wines are essential partners to the various fish stews that are produced along the Mediterranean coast (e.g. bouillabaisse ), and are useful with moderately spicy food (some Indian curries) as well as seafood. Dry rosé is extremely quaffable in warm weather and are excellent with picnic fare.