Great ros\u00e9 can be made anywhere in the world, from any red wine grape. That includes hybrid varieties, those made from crossing two or more different grape species.\r\n\r\nThough most were originally cultivated for increased disease resistance, these biologically diverse varieties have since proven they are also able to tolerate a range of environments. And as climate change rapidly re-charts the regions where specific grapes will succeed, more and more winemakers have turned to crossbreeds to help meet the still-booming demand for pink bottlings.\r\n\r\nThat\u2019s where American winemakers get a bit of a leg up. Producers in the Midwest and northeastern U.S. have a rich history of farming hybrids derived from Vitis vinifera with North American native species, like Vitis labrusca or Vitis riparia, which can survive\u2014and even thrive\u2014in the states\u2019 harsher settings.\r\n\r\nFor refreshing, summer-friendly ros\u00e9s, these producers use grapes like Chambourcin, Marquette and Frontenac Gris. Ahead, three bottlings to get yourself acquainted.\r\n\r\n\r\nPetoskey Farms Marquette Ros\u00e9\r\nPetoskey, MI\r\nThis bottling is made entirely with Marquette, a teinturier hybrid with skin that looks more blue-colored and flesh that has an equally dark pigment. To ensure the ros\u00e9 maintains a pink shade, Winemaker Josh Morgan keeps skin-contact to a minimum. Developed at the University of Minnesota in 1989, it was scrupulously evaluated before being released for public use in 2006.\r\nRosemont Extra Brut Sparkling Ros\u00e9\r\nLa Crosse, VA\r\nHere, Winemaker Justin Rose makes not one, but two kinds of ros\u00e9 from hybrids (one still, one sparkling). This unfiltered pink bubbly is made entirely from Chambourcin, which is a cross of still-unknown French and American grapes.\r\nLa Garagista Lupo In Bocca Ros\u00e9\r\nBethel, VT\r\nWinemaker Deirdre Heekin and her husband, Caleb Barber, are well-known for demonstrating the potential of hybrid grapes at their biodynamic farm. This deeply colored bottling, made from the pink-berried Frontenac Gris grape developed at the University of Minnesota, is a more savory tasting ros\u00e9 that will take you through all four seasons.\r\n\r\nAlba Vineyard Chelsea Dry Ros\u00e9\r\nWarren Hills, NJ\r\nPlanted up and down the East Coast, Chambourcin is one of the most popular hybrid grapes currently grown in New Jersey, showcased in this Alba Vineyard blend with 25% Cabernet Franc. Both are aromatic, spicy grapes that complement each other nicely. \r\n\r\nIapetus Figure 3 P\u00e9tillant Naturel Ros\u00e9 \r\nShelburne, VT\r\n\u201cIn a northern region like Vermont, we work with varieties that are most suited to our climate,\u201d says Ethan Joseph, winegrower for Iaeptus and Shelburne Vineyard. His deep-hued, p\u00e9tillant naturel ros\u00e9 consists of 100% Marquette and undergoes a second fermentation in its crown-capped bottle.