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And sometimes we’re in the mood to geek out and go deep with our rosé. To pour something darker, fuzzier, more unpredictable. Think pinks that stand in for red with food, or perhaps those with the gravitas to wow and/or perplex natural wine newbies. They might need some special handing (a little decanting here, not too much chilling there, and occasionally a warning to consume the bottle the same day it is popped) – but trust, these fascinating takes on rosé are well worth any extra effort.