Rosé wine
27 wines in cellarRosé is not a summer wine by default: it is a wine for light gastronomy. Its color says nothing about its taste—it depends on the contact time with the skins, not the quality.
Filter by profile, by grape variety, or by the dish you are serving. The FAQ answers the questions we are asked most often.
Giannikos Winery - Swan 2025
An organic Agiorgitiko rosé, expressive and vinous, with hints of strawberry, orange and lavender.
Altos las Hormigas - Burbujas de los Andes Brut Rosé
A high-altitude sparkling rosé from the Uco Valley, a traditional-method Bonarda, delicate and lively.
Ouled Thaleb - Tandem Rosé 2024
A Moroccan rosé from Zenata, Grenache and Cinsault, fresh and fruity, conceived by Alain Graillot.
Which rosé for which taste?
From an easy-drinking rosé to a table rosé, the difference in style is as great as between two red wines.
Pale & Dry Rosé
Very pale color, citrus, dry and saline finish. The Provencal style.
Under €12Fruity & gourmet rosé
Strawberry, peach, roundness. The aperitif rosé, immediate and easy.
8 Italian rosésGastronomic rosé
More body, sometimes barrel-aged. Stands up to a main course, not just a salad.
Marsannay, €28.00Macerated rosé
Deep color, noticeable tannins. Between rosé and light red.
Skin-contact winesOrganic & sulfite-free
Organic or biodynamic farming, zero or minimal added sulfites.
259 wines
Grape varieties for rosé wine
Rosé is almost always a blend: each grape variety contributes a building block to it.
| Grape variety | Profile | Dominant aromas | Typical pairing |
|---|---|---|---|
| Grenache | Fruity, round | Strawberry, peach, garrigue | Mixed salad, Mediterranean cuisine |
| Cinsault | Light, floral | Fresh red fruits, floral | Pre-dinner drinks, tapas |
| Syrah | Structured | Raspberry, pepper | Grilled meats, roasted vegetables |
| Mourvèdre | Sufficient | Dark fruits, spices, smoky note | Grilled fish, white meats |
| Tibouren | Fine, salty | Citrus, dried herbs | Fish, Provençal cuisine |
| Pinot Noir | Lively | Morello cherry, currant | Sushi, Japanese cuisine |
| Tempranillo | Fruity, colorful | Ripe strawberry, licorice | Tapas, cold cuts |
Which rosé for which dish?
A dry, crisp rosé plays the role of a lively white; a macerated rosé plays that of a light red. Start from there.
| The dish | The right profile | The grape varieties | Why it works |
|---|---|---|---|
| Salads, raw vegetables | dressing, herbs | Pale and dry | Grenache, Cinsault, Tibouren |
| Grilled dishes, skewers | marinated, smoked meat | Structured | Syrah, Mourvèdre |
| Mediterranean cuisine | tomato, olive oil, garlic | Fruity | Grenache, Cinsault |
| Sushi, raw fish | tender flesh, soy | Pale and saline | Pinot Noir, Tibouren |
| Tapas, cured meats | salt, fat, spices | Fruity and fresh | Tempranillo, Grenache |
| Spicy food | chilli, ginger | Fruity, lightly sweet | Grenache, Cinsault |
| Appetizer | olives, cheese puffs | Light | Cinsault, Grenache |
| Roasted vegetables, vegetarian dish | eggplant, pepper | Maceration | Syrah, Mourvedre |
What we look for in a rosé
The color of a rosé says nothing about its quality. It depends on the contact time of the juice with the skins: a few hours for a pale rosé, overnight for a macerated rosé. A very light rosé can be hollow; a deep rosé can be remarkable.
What we look at is the finish. A good rosé finishes dry and saline, making you want another sip. An industrial rosé finishes with a soft sweetness that saturates the mouth after two glasses.
Three mistakes we see all the time
Reducing it to summer. A gastronomic rosé accompanies roasted poultry in November as well as a salad in July.
Serving it iced. At 5 °C, only the cold remains. Aim for 8-10 °C, 11-12 °C for a maceration rosé.
Keeping it too long. The vast majority of rosés are best drunk within a year of harvest. Age-worthy rosés do exist, but they are rare and distinguished by their body.
The Baroudeur team, Lyon
Everything we're asked about rosé wine
How is rosé wine made?
Made from black grapes that are quickly pressed, or macerated for a few hours with their skins before the juice is separated. It is this contact time that gives the color. In Europe, mixing red and white wine is forbidden for still wines—the only exception being rosé champagne.
Does a rosé's color indicate its quality?
No. It indicates the maceration time and the grape varieties used, not the wine's quality level. A pale rosé can lack substance, while a deeply colored rosé can be precise and gastronomic.
At what temperature should rosé be served?
Between 8 and 12 °C. A pale, dry rosé is served at 8-10 °C, a macerated rosé at 11-12 °C. Served iced, it loses all its fruit.
Can rosé wine be aged?
Most are best drunk within the year. Some gastronomic rosés, aged in oak barrels or made from old vines, can be kept for three to five years and gain in complexity.
Which rosé for a barbecue?
A rosé with body: Syrah, Mourvèdre, or a macerated rosé. Very pale and light rosés are overwhelmed by the smokiness of grilled foods.
What's the difference between a Provence rosé and a maceration rosé?
Provence rosé is pressed quickly: very pale color, dry and saline style. Macerated rosé remains on the skins for several hours: deeper color, more fruit, sometimes light tannins. Two different wines, not a hierarchy.