Whether at home in our own kitchens or perusing the wine list at the hotel bar, the question we tend to ask ourselves when it comes to wine is: Red or white?

Why not split the difference with rosé? Typically a blend of many grapes, the rose color arises from the interaction with the grape skins during the winemaking process. In general, consumption is on the rise; in France, rosé production increased by 31% from 2002 to 2013.

There’s good reason for its gaining popularity. In addition to its refreshing and crisp taste, the medium-weight wine boasts many compelling benefits. We give you five reasons to contemplate this blush-colored libation next time you’re mulling over what to pour.

Versatility
Rosé pairs well with many flavors, making it an easy compliment to virtually any meal. Steak, chicken, fish—heck even a BBQ picnic—would benefit with the addition of its light profile. 

Creativity
These pink wines play well with others, mixing easily to create delicious cocktails. Try adding citrus-flavored vodka and sparkling water to a rosé for a refreshing warm-weather elixir. 

Affordability
You don’t need to part with big bucks for the good stuff. Finding a suitable bottle for under $15 is absolutely doable. Rosé’s affordability makes it easy to try different styles from different winemakers. You’ll be an expert before you know it.   

Low Calorie
If you’re looking for wine that fits nicely into your diet, a blush may be your best bet. Rosé is a lighter wine with a typically lower concentration of alcohol—resulting in fewer calories. Some wines boast fewer than 90 calories a glass.

Lack of Pretension
Remember that dinner party where your boss bragged about his 1999 Bordeaux? You don’t have to worry about that with rosé because unlike say, whiskey or cheese, it typically does not get better with age. In fact, after a year, many tend to lose their aromas and richness. The takeaway? Don’t be embarrassed to bring a bottle from 2013 to your next event—it will still appeal to a sophisticated palate.

 

Author: Allison Klibanoff