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We can easily think and drink pink all year.
But when the late spring sunshine sings in BC, this is prime rosé season. We’ve tasted more than 70 rosés at GOW so far in 2020, with more popping up each week, so watch for regular updates.
Just as pink is the halfway hue between white and red on the colour spectrum, drinking pink offers up the best of both in the wine worlds. Rosés provide the freshness and acidity of white wines, plus the structure, berry fruit and tannin presence of reds. This balance makes rosé wines particularly food-friendly. To really excel, the wines are made by intent, not as an afterthought or side project. Top examples feel effortless: dry, subtly fruited, finely structured, and bright.
Here are some of our favourite local and international selections for still rosés tasted recently (we spotlit sparkling rosés in February).
