Rosé may not be everyone’s cup of tea (even if that “tea” is served chilled in a stemmed glass!), but there’s no getting around how popular this style of wine has become in recent years.
Aside from being a refreshing poolside sipper, a well-crafted rosé can be a great addition to the table. With more weight and fruit than a typical white wine, and more delicacy than most reds, rosé strikes that sweet spot in between, making it work with all sorts of food. Think crisp salads, seafood ceviche, grilled vegetables, pasta, or barbecue.
Want to make that bottle of rosé even better? Try these five simple tips.
1. Serve well-chilled, but not ice-cold.
Rosé can taste dull and muted if too warm, but overly chilled wine can hide its aromas and nuance. Take the bottle from the fridge or ice bucket about ten to fifteen minutes before serving to bring it to its ideal tasting temperature: cool but not freezing.
2. Drink young (in most cases).
Most rosé is made to be enjoyed within a year (or two) of harvest, when its flavors are freshest and most vibrant. That said, some rosés with more structure or skin contact can age beautifully for several years. When in doubt, opt for a rosé made from the most current vintages.
