NOTHING seems more fitting on a balmy summer’s day than a glass of chilled rosé.
During the warmer months rosé could be the most versatile of all wine styles in that it’s often perfect to drink on its own but will also match summer dishes such as fish and salads.
It could be that the very first wines ever made were rosés, because the modern techniques for making more concentrated red wines were not widely practised in the ancient world.
The word claret derives from ‘clairette’, which was the name given to a much paler form of wine exported from Bordeaux hundreds of years ago.
There are two main ways to make rosé. One is to leave the grape skins in contact with the