This full, rich style of rosé gets its color from grape skins, which provides a touch of tannin as well as strawberry flavor and attractive acidity. It's definitely for food.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.