Must try rosé wine picks for 2025

10 Best rosé wine bottles to buy online

The table above shows 10 of the best rosé wines for this year, handpicked from different categories such as dry rose wines, sparkling roses and the most classic Provence rosé wines, along with standout bottles from other regions. Each wine was chosen for its strong customer feedback and expert praise ensuring that the final selection reflects what readers genuinely enjoy and look for in a great rosé.

Rosé wine brands worth discovering 

Rosé wine is crafted in several winemaking regions and countries worldwide by winemakers who have greatly improved its quality and established its status as a globally loved wine. Below, we shine the spotlight on three rosé wine brands from three major wine producing countries. 

What is rosé wine and how is it made?

When people think of rosé wine, they often assume that it’s just a mix of red and white wine but that’s far from the truth! Most of the time, the signature pink color comes from brief contact between grape skins and juice during fermentation. While red wines are fermented with skins for days or weeks, pink wines only undergo a few hours of maceration, giving them a lighter color and fresher profile.
There are several methods used to make good rosé wines, each one influencing the flavor and structure of the end product:

• Saignée method (“Bleeding”) is where a portion of the juice is drawn off early during red wine fermentation. The juice is then fermented separately to give fuller bodied rosés while also concentrating the remaining red wine.
• Direct pressing involves red grapes being gently pressed as fast as possible to create a very pale, delicate wine that does not undergo any maceration. The juice is drained off before the skin can color it. Wines produced using this method are known as “Vin gris” (gray wines) although they are more of a pale pink than grey in color. 
• Short maceration is the most common winemaking method and it is performed after crushing the grapes.. The skins of red grapes are allowed to remain in contact with their juice for a brief period, typically anywhere from 2 to 24 hours. The grape must is then pressed and the skins discarded, instead of leaving them throughout fermentation. The time spent in contact will determine the color of the final wine; that is to say, the longer the time, the more intense the color. 
• Blending of different batches of wine involves mixing little amounts of red wine into white wine to create a rosé. This practice is often discouraged and uncommon among winemakers of still pink wines but it is widely used in the making of sparkling wines, particularly Champagne.

Maceration time has the greatest influence as it directly affects both the color and the body structure of the wine, both elements defining excellence in rosé wine. Keep in mind that different grapes and production techniques result in very distinct rosé styles!

How are rosé wines classified? 

There are different types of rosé wine determined by factors like the grape varieties used in their production, the specific winemaking techniques involved, as well as the amount of residual sugar present in the wine. Some rosés are light and crisp with refreshing bubbles and a pale salmon pink color, while others are richer and fuller bodied, a serious shade of ruby due to longer maceration times. 
Let’s consider the categories of rosé wine:

• Body, referring to the feeling of the weight and thickness of the rosé on your palate. A wine can be light, medium or full bodied and it is determined by the alcohol content, sugar levels and other factors. 
• The sweetness of a wine is determined by how much sugar is left after fermentation, referred to as the residual sugar. Sweetness is measured in grams per liter (g/L) and pink wines range from dry to lightly sweet. 
• The production style also significantly affects the color, flavor and texture of rosés. Wines crafted by direct pressing are often light and subtle, saignée rosés may be fuller bodied, while short maceration results in a wide spectrum of styles. 

Understanding these differences helps to understand the wine type and choose a good rosé wine to suit the taste and occasion you need it for.

Rosé wine by body: light, medium and full styles

With so many textures and weights, understanding a rosé wine by body is helpful when choosing a bottle. The body of a rosé refers to how light or full it feels in your mouth, shaped by grape variety, alcohol content and production method:

• Light bodied rosé: they’re pale in color with crisp and refreshing acidity, like Provençal rosés.
• Medium bodied rosé: they offer balance between freshness and depth, with a rounder mouthfeel and pronounced flavors.
• Full bodied rosé: they have bolder flavors and creamier texture and are usually derived from methods like saignée or those undergoing 24+ hours of maceration.

In the table below, we have listed examples of pink rosé wine by body type.

Light bodied rosé wines

Light bodied rosé wines are crisp and refreshing with bright acidity and a delicate mouthfeel. Their pale color and notes of red berries, citrus and florals make them a great choice for seafood, salads or light appetizers. These wines are ideal for warm weather or as a versatile aperitif.

Medium bodied rosé wine

Medium bodied rose wine strikes the perfect balance between freshness and structure. With a fuller texture, they often feature flavors like ripe berries, pomegranate and mild spices. Medium bodied rosés are very versatile and pair wonderfully with grilled vegetables, chicken and Mediterranean dishes.

 Full bodied rosé wines  

Full bodied rosés are often made from grapes like Pinot Noir, Grenache and Mourvèdre, known for their robust and more complex flavor profiles. They tend to be deeper in color because of longer contact between the skins and the grape juice. Due to their richer flavors and rounder mouthfeel, they pair well with heavy foods like grilled meats, spicy cuisine and strong cheeses. 

Spotlight: sparkling rosé wine wine for bubbly celebrations

Sparkling rosé wine is a top choice for celebrations due to its vibrant bubbles and refreshing flavor. It may range from dry to sweet options, crafted using the Charmat or the traditional method, which involves a second fermentation in the bottle. Rosé sparkling wine is typically fruity and a versatile food pairing option. Here are our 3 best sparkling wine rosé recommendations:

Serving tips: serve your glass of sparkling rosé at a temperature between 45°F and 50°F. Use a flute or tulip glass to maintain its effervescence and enhance aroma. 

Discovering pink wines by sweetness

Rosé wines can also be categorized based on how much residual sugar is present after fermentation. The styles range from dry to sweet and you can determine the sweetness of the wine by checking its label. Some regions are also known for their specific style of rosés; for example, Provence predominantly produces dry rosés, while Rosé d’Anjou from the Loire Valley is typically sweet.  
Let’s consider the different styles of Rosé wines by sweetness: 

• Dry rosé wine is bright, crisp and refreshing, with a dry finish and little to no residual sugar, often less than 4g/L.
• Semi sweet rosé, also called off dry rosé, these wines are fruit forward with a balanced acidity and enough sweetness to be noticeable.  
• Semi dry rose : also called off dry rosé, perfect balance between freshness and a touch of sweetness.
• Off dry rosé: noticeably sweeter than the semi dry style, retains enough acidity to balance the sweetness.
• Sweet rosé wines contain a significant amount of residual sugar, with a fuller bodied profile and prominent flavors of fruits and flowers. 

In the chart below, we have highlighted some top rated rosé wines for each sweetness level to guide you in making the perfect choice the next time you choose to indulge in the goodness of pink wine! 

Premium rosé wines

Rosé wines have long been underestimated compared to reds and whites, often mistakenly seen as simple or inexpensive. But in reality, some luxury rosé wines rival the finest wines in ageability, depth and prestige.

While most rosés are meant to be enjoyed young and don’t have significant aging potential, a select premium options have earned a place in the cellars of serious collectors for different reasons:

• Their rarity: rosé wines that are produced in limited quantities from premium grapes grown in single vineyard sites or praised terroirs are highly sought after by collectors due to their high quality.  
• Their reputation: when rosés are produced by big name brands who have cultivated a reputation for making excellent wines, they tend to command higher prices.
• Their exclusivity: rosés that are only available through exclusive channels or private allocations typically represent the best of the best, carefully crafted using precise winemaking techniques from grapes of the highest quality.

If you’re thinking of building a wine collection, luxury rose wines may surprise you! Take for example,  Five Roses by Leone de Castris. It is celebrated as Italy’s first bottled rosé and a cult favorite among collectors.

Delicious food pairings with rosé wine

While rosé wine is often associated with appetizers, it’s actually incredibly versatile! With lighter tannins than reds and lower acidity than whites, the best food to pair with rosé wine ranges from crisp salads to grilled meats.

Our rosé versatile wine pairing review below highlights just how well this style complements a wide range of dishes.

Rosé wine regions around the world

Rosé wine is produced in many parts of the world, each region offering its own style shaped by climate, grape varieties and local traditions. French  Provence remains the global reference point, known for pale, delicate rosés with fresh red berry notes and a dry, refreshing finish. Across Europe, regions like Tavel in the Rhône Valley, Rioja in Spain and Abruzzo in Italy craft fuller, more structured rosés with deeper color and richer fruit. Beyond Europe, the US (especially California and Oregon), Australia and South Africa have developed vibrant rosé cultures, producing wines that range from crisp and mineral to juicy and fruit forward. Together, these regions show how diverse and expressive rosé can be, offering styles that better adapt to climates and local cuisine.

California rosé wine and other rosé producing regions in the US

In the US, rosé wine is a significant segment of the wine market, experiencing a true renaissance in the 1970s with the invention of white Zinfandel and other blush wines. Today, the United States rank second in global consumption of pink wine, with leading producers in California, Oregon, Washington, and Long Island in New York. 
California rosé wine stands out as a reflection of the region’s creative spirit with winemakers crafting increasingly complex rosés beyond sweet white Zins. Drawing inspiration from other iconic wine countries like France and Italy, Californian brands emphasize crafting rosé wines that are suitable for all kinds of food. They do this by: 

• Employing innovative winemaking techniques like barrel aging, aging on fine lees, cold fermentation and minimal intervention to push traditional production boundaries. By doing this, they can enhance the freshness and aromatics of their blush wines. 
• Harnessing a wide grape selection that allows them to craft elegant and expressive rosés that have never been tasted before. These include grapes like Pinot Noir, Grenache, Mourvèdre, as well as blends with varieties such as Cinsault, Cabernet Franc and Syrah. 
• Taking advantage of diverse terroirs and microclimates to craft uniquely balanced and vibrant wines. Regions like Sonoma, Paso Robles and Santa Barbara offer crisp and tart styles that remind you of the best rosés from Provence. 

In the table below, we highlight some of the finest California rosés, along with outstanding recommendations from other US states. 

Premium rosé wine from Italy

Did you know? In Tuscany, Occhio di Pernice is a sweet rosato version of Vin Santo made 100% from red grapes, most often Sangiovese.

The charm of French rose wines

French rosé wine embodies a lifestyle of elegance shaped by the country’s diverse terroir. France is the top producer of rosé wines globally, produced throughout the country in both cooler regions and in warmer Mediterranean influenced climates. Let’s have a look at some of the notable rosé wine production regions in France: 

• Provence makes up almost two thirds of all the wines produced in this region. Provence rosé wine is typically pale with dominant citrus and herb notes, often crafted from Grenache, Syrah, Cinsault, Mourvedre and Cabernet Sauvignon grapes. 
• In Tavel, rosé is the only permitted wine style in this AOC, with the wine blends dominated by up to 60% Grenache and at least 15% Cinsault grapes. Other permitted varieties include Carignan, Syrah and Mourvèdre. Tavel rosé is traditionally made by fermenting red and white grapes together in a method that produces boldly structured wines with robust, spicy berry flavors. 
• Loire Valley’s Anjou wine region is particularly known for its rosé wine production in two AOCs: Rosé d’Anjou and Cabernet d’Anjou. The latter is often dry and produced from Cabernet Franc and Cabernet Sauvignon, while the former is sweet and made from Grolleau, Gamay and Malbec grapes. Rosé de Loire is another appellation including wines from Anjou, Saumur and Touraine with Cabernet grapes accounting for at least 30% of the blend. 
• Champagne: rosé Champagnes are a distinct category of wines from Blanc de Noirs, noticeably colored by the addition of red Pinot Noir wines to the finished wine. Rosé des Riceys is an AOC for still rosé wines produced exclusively from Pinot Noir grapes by the saignée method. 

Below, you will find some of our favorite French rosés from the various regions. 

Did you know? Rosé wines account for one third of the wines consumed in France! 

Grape varieties involved in rosé wine production 

Rosé wine can be made from a wide variety of grapes, with each of the diverse options reflecting their regions of origin.  From the pale, mineral driven styles of Provence to the fruit forward expressions of California, each region grows different grapes, bringing its character to the glass.

The base of most rosé is usually red grapes and although white grapes like Chardonnay and Sémillon can be used in blends, it is not a common practice. An exception is Rosé Champagne, where it is legally permitted to blend both red (Pinot Noir) and white (Chardonnay) grape juices. 

Let’s explore some of the most popular rosé wine grapes and the resulting diverse rosé wine types: 

Red wine grapes

• Pinot Noir is a light bodied red grape with soft tannins, silky texture and high acidity with red fruit flavors like cherry, strawberry and raspberry, as well as earthy notes and floral aromas. ,
• Grenache is the principal grape variety used in the rosé wines of Tavel AOC. It is a thin skinned, juicy and fruity red grape known for producing rich, flavorful red wines with fruity aromas and bright acidity. 
• Syrah, also called Shiraz, is a dark skinned grape with bold and spicy flavors of liquorice, cloves, mint, black pepper, as well as smoky undertones. Rosés made from Syrah grapes are often full bodied and savory, on the drier end of the spectrum compared to other pink wines.   
• Sangiovese: a classic Italian grape most famous for its dry red wines, but its bright acidity and bright red fruit flavors are well suited for rosato. Sangiovese rosés are typically medium bodied and dry with herbal notes and a darker color.  
• Tempranillo: is a thick skinned red grape used to make medium to full bodied “rosados” in Spain. The wines tend to be deep pink or salmon colored, with dominant flavors of red berries, strawberries and savory notes. 
• Zinfandel: a powerful red grape from California known for jammy fruit, spice and high alcohol content. White Zinfandel is a specific style of rosé wine that is made using the “stuck fermentation” technique only from the red Zinfandel grape. White Zins are traditionally sweeter with fruity flavors and low alcohol content. 
• Cabernet Sauvignon: yields full bodied rosés with strong acidity and notes of bell pepper and dark fruits. Cabernet Sauvignon may be used on its own to make rosé wine through the Saignée method, or it can be blended with other red grapes like Merlot and Cabernet Franc.
• Malbec rosés are a lighter and refreshing expression of the grapes, typically with a pale pink hue with bright acidity and fruity notes of berries and citrus. Its soft tannins make it an excellent match for dishes like salads, seafood and grilled chicken. 
• Mourvèdre grapes are full bodied and savory, often contributing notes of red fruits, herbs and salinity to its rosé wines. Some may also feature hints of spice, red currants and rose petals with a rich texture. 
• Clairette rosé: a pink mutation of the Clairette Blanche grape characterized by delicious aromas and flavors of green apple, pear, herbs like fennel and spice. It thrives in warm climates and it is often used to make rosé wines in Provence.
• Moscato rosa del Trentino: a dark skinned Muscat grape that gives sweet and fruity rosé wines that are intensely aromatic with lower alcohol content compared to other rosé wines.

White wine grapes

• Moscato is a sweet and aromatic white grape, producing low alcohol wines with floral aromas, spicy notes like cinnamon and fruity flavors of peach, orange blossom and apricot. Pink Moscato is a sweetened rosé wine that is created by blending white Moscato with red wines like Merlot.  
• Chardonnay: a green skinned grape that is highly adaptable to express the characteristics of its terroir. Its neutral character makes it possible for it to be blended with other grapes like Pinot Noir and Pinot Meunier to make rosé Champagne. 

Rosé wine serving temperature

When it comes to rosé wine serving temperature, here’s the trick: it should be served chilled but not too cold. The ideal range is around 50-55°F (10-13°C) . If served too cold, the wine’s delicate aromas and flavors can be muted, too warm and it may taste flat or overly alcoholic. Apart from the temperature, you also need to consider the acidity, alcohol content (ABV) and aging potential of a rosé while serving it. These elements work together to enhance the wine’s flavor, texture and longevity. 

Have a look at the chart below for a clear idea of how to serve different rosé wine styles at their best.

How to store your rosé wine bottle in 5 simple tips

Wondering how to store and keep your rosé wine bottle in the best condition? Here are 5 essential tips to preserve its freshness, structure, and aroma:

1. Store it cool at a consistent temperature between 45°F–65°F to prevent expansions and contractions that may spoil the wine. Also, avoid extreme heat as it can cook the wine, making it age too quickly and lose its complex aromas.   
2. Keep it dark! UV rays can damage wine and alter its flavors by chemical reactions that lead to unpleasant smells and tastes. Exposure to light can also degrade the color of the wine, leading to “light strike”. 
3. Avoid strong odors: rosé is sensitive to its environment and can absorb nearby smells. Store it away from cleaning products, paints or other strong smelling items that may contaminate the wine and make it less enjoyable.
4. Lay it sideways (if corked) to ensure the cork stays in contact with the wine, keeping it moist and preventing it from drying out. A dry cork can shrink and let oxygen into the bottle, spoiling the wine through oxidation.
5. Mind the humidity: keep humidity around 60–70%. If the environment is too dry,corks may crack, removing the tight seal that protects the wine and allowing air in. Too high humidity causes dampness and the growth of mold on the corks and labels. 

How rosé wine is rated by critics: inside the scoring process

Like red and whites, rosé wines are typically scored on a 100 point scale by major publications such as Wine Spectator and Decanter, often in blind tastings to avoid bias. Critics assess rosé based on a few key attributes:

• Appearance: the evaluation begins with color and clarity, ranging from pale salmon to bright pink.
• Aroma: critics look for fresh fruit notes, floral hints and subtle herbal or mineral undertones.
• Structure: the main elements are balance, mouthfeel, complexity and finish.
• Unless it is a bottle of vintage Champagne, aging potential is not really evaluated in rose wines as they are meant to be enjoyed young and fresh.

Another important factor is how well a rosé shows its origin. Critics look for a strong connection between the wine and the place it comes from (known as terroir) as well as how clearly it reflects the rosé grape variety used. Wines that capture both their terroir and grape character tend to get higher ratings.

Example: a Provence rosé is expected to be light, dry and mineral driven, while a Tavel rosé is usually richer and fruitier.