Rosé is the most misunderstood wine on the shelf — and quietly one of the most useful. It comes in every shade from the palest blush to deep coral, it flatters almost any meal, and yet many people still wave it away as sweet or somehow not serious. None of that holds up. Rosé is not a single grape or a sweet style; it is a way of making wine from red grapes, and most of the good stuff is bone-dry. Here is how it is made, the styles worth knowing, and how to choose, serve and pair it.
