This month's pour
Dry rosé
Fresh flavoursfor everyday
Rosé, explained in one sip
Pink wine isn't red and white mixed together (well, almost never). It's made from red grapes, but the skins only hang out with the juice for a few hours. Just long enough to blush.
Less time with the skins means less of that drying, grippy feeling. That's why rosé is light, crisp and easy to love.
"Dry" simply means not sweet. Think strawberries, watermelon and a squeeze of citrus, with a clean finish.
What to eat with it
Rosé is the friend who gets along with everyone at the table.
Pizza night, grilled salmon, sushi, big salads, a cheese board with goat's cheese, even spicy takeaway. Its chill and freshness calm the heat of Thai or Indian food.
Serve it like a pro (without trying)
Cold, but not frozen. Two to three hours in the fridge is perfect, around 8–10°C. Any colder and the flavour goes quiet.
Drink it young. This year's or last year's bottle is what you want. Rosé isn't for saving.
And it's not just a summer thing. Smoked salmon and potatoes on a dark November evening? Rosé says hello.