Nothing beats a cold Rosé on a hot day, but foodies also know it’s a highly versatile match for a range of cuisines. With all the crisp appeal of a dry white wine to go with a little of the body, mouthfeel and colour of a red, Rosé refreshes the parts other wines can’t reach! Rosé is usually made when red grapes are made like white wine, with only a few hours in contact with the grape skins, or by bleeding juice early off a red wine maceration (known as the saignee method).
