Why rosé feels especially right in 2026
Rosé has moved from “seasonal” to a year-round go-to—easy to enjoy on its own, and even better with food. This year’s focus is balance: freshness, clear berry fruit, and a subtle mineral/saline edge that makes rosé feel clean and versatile.
The rosé styles to know this year
1) Pale and dry (classic Provence style)
Flavour profile: wild strawberry, citrus, sometimes herbs.
In the glass: crisp, dry, and light.
2) Deeper colour, more structure (gastro rosé)
Flavour profile: red berries, peach, gentle spice, more body.
In the glass: fuller and more “dinner-ready”.
3) Fruity and fresh (Spain/Italy style)
Flavour profile: bright berry fruit, sometimes a rounder feel but usually dry.
In the glass: approachable, refreshing, easy to like.
4) Sparkling rosé (for aperitif and food)
Flavour profile: red berries + high freshness, often very food-friendly.
In the glass: crisp, lively, and celebratory.
How to choose the “right” rosé in-store
Look for style—not just colour
Pale rosé is often dry and crisp, but colour alone doesn’t tell the full story. Region and producer style will guide you better than shade.
Match the bottle to the occasion
For easy sipping: go light, dry, and fresh.
For food: choose a rosé with more structure and body.
Check vintage and freshness
Most rosés shine when young and vibrant. More structured rosés can feel rounder and steadier, but freshness is still key.
A simple rule that works
Higher acidity works beautifully with lemon, tomato, and vinaigrette.
More body works better with grilled flavours, salt, and gentle spice.
Serving tips that make rosé taste better
Temperature: 8–10°C (46–50°F) for lighter rosé, 10–12°C (50–54°F) for more structured rosé.
Glass: a standard white wine glass is ideal—it lifts aroma and makes the flavour feel more balanced.
