Best Rosé Wines to Drink All Year Round + Food Pairings & Similar Wines
27/05/2025
For years, rosé was pigeonholed as a summer indulgence—chilled, Instagram-ready, and meant to be enjoyed poolside. But things have changed. Today, rosé is being taken seriously by sommeliers, wine lovers, and producers alike. It’s no longer just a “summer water”—it’s a versatile, complex, and incredibly food-friendly wine that deserves a spot in your wine rack all year round.
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Why the Rosé Shift Happened
The global wine market has seen a surge in rosé consumption, particularly among younger wine drinkers who value its approachable style and beautiful range of hues—from pale salmon to deep pink. But there’s also been a rise in quality. Many winemakers, particularly in Provence, Spain, and parts of California, are focusing on crafting nuanced, well-structured rosés that can compete with whites and even lighter reds.
Scientifically, what makes rosé so adaptable is its phenolic content—somewhere between that of white and red wines. This balance of fruitiness and structure means rosé can handle acidity in food while still offering enough body to stand up to richness.
If You Like This, Try That
If you like Pinot Noir, try a rosé from the Loire Valley – it often shares the same red berry notes with a crisp finish.
If you love Sauvignon Blanc, opt for a rosé from Provence – both offer citrusy brightness and herbal undertones.
Fans of Grenache or Syrah reds might enjoy a Spanish rosado – typically bolder, fuller, and slightly spiced.
Whispering Angel Provence Rosé
Monte Del Fra Bardolino Chiaretto Rosé
These pairings are more than a flavour comparison; they’re rooted in the chemistry of the wine—acidity levels, tannin structure, and aromatic profiles. This crossover appeal is why rosé is becoming a gateway for exploring new grape varieties and wine styles.
Food Pairings That Go Beyond Summer Salads
Rosé’s versatility shines on the table. Dry styles (especially those from Provence or Tavel) work beautifully with:
- Roast chicken with herbs – the wine’s acidity cuts through the fat, while subtle red fruit complements the seasoning.
- Grilled salmon or tuna – meaty fish need a wine with backbone but not too much tannin; rosé is ideal.
- Spicy Asian dishes – the cool, crisp profile of rosé soothes the heat and balances sweet-and-sour sauces.
For a creamier dish, like mushroom risotto, a rosé with more body (perhaps oak-aged or made from Mourvèdre) provides the weight and earthiness needed to match the richness.
A Wine for Every Season
In the colder months, switch to rosés with darker hues and bolder flavours—those made from Syrah or Tempranillo, for instance. Served just slightly chilled (around 12°C), they complement heartier dishes like pork tenderloin or charcuterie boards.
The rosé revolution isn’t just about breaking seasonal stereotypes; it’s about recognising the true potential of a wine style that balances charm with complexity. Whether you’re uncorking a bottle in December or August, there’s a rosé that fits the moment—and the meal.
