Rosé done well is terribly tasty. Fresh, tart strawberries, exotic, a little bit of rhubarb, honeydew melon and citrus fruits, stoney minerality that manages to massage your tongue into piercing minerality. Classic examples like the ones from Tavel in France which only produces Rosés from a vibrant salmon to pink rose petals coming in Sangiovese and Pinot Noir. Basically this is made from pressed juice with a light touch on the skins, we’re talking like five to eight hours max. You wanna pair some food with Rosé? Start with fruit, salads, olives, hummus, ceviche and anchovies for apps. Then you can even roll into the main course if it’s crab, eggs, shrimp, fried or grilled fish, lobster, quiche, couscous and even salmon. Now go out there and drink some Rosé.