Rosé is a wine that is enjoyed in warm weather, by the pool, at the beach and by the lake. It’s wonderfully refreshing and pairs well with most foods. But, like wearing white clothing, rosé is generally not ‘in style’ after Labor Day. And that’s a shame.

Rosé, as previously discussed, is produced from red wine grapes, but extended contact with the dark grape skin is not allowed. The juice from the pressed red grapes is immediately separated before fermentation begins. So, the juice has just a hint of pink color.

So, why do we shy away from rosé during the Fall and Winter seasons? They are delicious and pair so well with so many foods.

Rose’s bright fruit flavors and crisp acidity work with chicken, fish and turkey. Yes, turkey. But is rosé featured on the Thanksgiving table? It should be! And, with a Christmas ham? Absolutely! And on New Year’s Eve and New Year’s Day? Yes, especially sparkling rosé. While it might be frightfully cold outside, that’s not reason to set aside the rosé.

I say embrace rosé - Year-round. Along with those hearty reds. It’s always okay to rosé! Cheers!