Best served chilled and drunk young.

Known as rosé [roh-ZAY] in Europe and sometimes blush in North America, this pink-colored wine is made when the skins of red grapes are left in contact with the juice for a relatively short period of time, until the wine has achieved sufficient color. The wine is then processed as a white wine.

Styles can vary widely, especially in Europe, where they can range from light and refreshing to full and assertive with more subtle flavors. Rosé wines from the New World tend to be dry to off-dry, aromatic with riper fruit flavors. Some North American rosés can be sweet and this distinction is highlighted by referring to a sweet rosé wine as 'blush.'

A number of countries make rosé wines, typically from the Grenache grape. California is famous for White Zinfandel, its trademark blush wine made from the Zinfandel grape. Blush wines may be labeled under a variety of names, including blanc de pinot noir, cabernet blanc, pinot gris and vin gris.

HOW & WHEN TO SERVE

1. Rosés are generally best when served young and fresh. Some complex versions will age 2 to 3 years. When in doubt, drink young.
2. Similar to white wines, rosés should be served chilled, ideally between 8 to 12 degrees Celsius or about 50 degrees Fahrenheit.
3. Rosés typically pair better with lighter Mediterranean fare. Fruits, olives and cold cured meats are great companions.
4. Although not suited for heavier dishes, such as steak, rosé wines go great with other hot dishes such as skewered shrimp, vegetables and pasta.
5. We all know a few friends who drink only red wine. Offer them a refreshing rosé and mention that it is a red wine. They will appreciate the cool libation on a hot day.