Rosé

Made by giving red grapes brief skin contact, or occasionally by blending a small amount of red wine into white (rare and generally discouraged outside Champagne). Dry, pale, savory rosé from Provence set the template that's become globally popular; darker, fruitier styles are common elsewhere.

Profile

Provence style: dry, pale, savory. Elsewhere: often darker and fruitier.

Notable Examples

Provence rosé.