Let’s Stop and Smell the Rosé!

Some Rosé options:
Pink Champagne – nearly always produced by slinging some red wine into normal bubbly
Rosé Cava – usually made from Trepat, which you may not have tasted before?
German Spätburgunder rosé – sometime blended with Portugeiser or similar
Tavel – the sole AOC in France that only makes rosé; like most Rhône / Provence / Languedoc / Catalan wines it is based on Grenache, Syrah and Cinsault
Provence’s pale rosé – sometimes called “vin gris” or “onion skin rosé”
Tuilé or ambré muscats – these vins doux naturels (fortified wines) from Roussillon are types of rosé
Rosé de Loire – typically Cabernet Franc; note that Rosé d’Anjou and Cabernet d’Anjou are NOT dry
Chiaretto – a bright Italian rosato style: Bardolino would be a great choice
Clairet – the historic dark rosé from Bordeaux that gives us the word “Claret”
Blanc de noir – although this implies that the wine is white, it can indicate a pale pink wine from red grapes
Blush – sweeter Californian rosés, sometimes called “White Zinfanel”, but can also be Cabernet Sauvignon