Good modern rosé is almost always dry — especially anything pale and Provence-style. The sweet pink wines of decades past are a different category entirely.

From red grapes given only brief skin contact — a few hours rather than weeks — so the juice picks up a blush of colour and gentle red-fruit flavour without tannin.

Should rosé be aged?

No — buy the most recent vintage you can find and drink it fresh. Rosé is about vibrancy, not development.

What food pairs with rosé?

Practically everything casual: seafood, salads, charcuterie, pizza, spicy Asian dishes. It's the ultimate compromise bottle when the table can't agree on red or white.