Understanding rosé wine

Rosé is generally made from dark grapes whose juice spends limited time with the skins; exact methods vary.

Pale colour guarantees neither dryness nor light body. Read the producer’s description and taste to understand the style.

Serve it cool rather than icy and match food to its texture and acidity, just as you would with white or red wine.

Compare a pale and a deeper rosé without assuming the latter is sweeter or better. Colour depends partly on grape and skin contact; taste acidity, body and finish instead.