A Rosé BY ANY OTHER NAME

Discover our great selection of food-friendly rosé that’s perfect for spring.

by john bacho, director of wine, beer, and spirits

Spring is the season of renewal, warmer and longer days, lighter foods, and lighter wines. Rosé is the perfect wine for your springtime transition, and we carry a wide assortment for you. With over 100 different rosé selections that are either sparkling or still, and slightly sweet to bone dry, we have the perfect accompaniment to your afternoon gathering or your evening meal. Here are some of my picks that offer a real contrast in taste and style.

flowers vineyards & winery sonoma coast rosé bravium wiley vineyard rosé of pinot noir domaine de la villaudière sancerre rosé couly-dutheil chinon rené couly rosé aix provence rosé bieler père et fils bandol rosé

Elegant and distinct, with aromas of fresh berries, watermelon, and starfruit. A burst of citrus drives the palate and is balanced with flavors of nectarine and stone fruit. The silky mouthfeel and balanced acidity result in a finish that is clean and dry—a versatile wine with most afternoon fare.

This is a brilliant pink salmon hue with a touch of rose petals. Its aromas are filled with hibiscus and cherry blossoms. Signature white peach and citrus tones with lemon curd, orange zest, and Cara Cara orange mix with flavors of crisp strawberry, apricot, and melon. It is also perfectly balanced with good acidity that hits the back of your palate, adding a refreshing length to the finish. It’s focused, fresh, and energetic.

This 100% Pinot Noir, 60% direct press, and 40% bled juice yields a brilliant, bright pink hue with salmon highlights. It has a powerful bouquet that combines red berry fragrances with spicy nuances. On the palate, the balance of fruit and acidity shows a lovely full character and long-lasting aromas. The finish is light and long. Perfect for all your springtime barbecues.

This wine is the perfect balance of lush fruit characters, terroir-driven accents, and a bright, mouthwatering acidity. Floral tinged red fruit aromas are followed by a taste of strawberries, pomegranates, and raspberries infused with a stony minerality and hints of spring herbs. A versatile wine for most cold and warm springtime dishes.

This is our best-selling Provence rosé—and for good reason. It is a pale peach color with aromas of roses, strawberries, melon, and cream. While medium bodied with good acidity and minerality, it is long and persistent in its finish. A classic blend of Grenache, Syrah, and Cinsault, it pairs perfectly with grilled salmon, lobster, or chicken.

Philippe Bieler began making rosé in Provence almost 30 years ago. This Bandol rosé made from Mourvèdre, Cinsault, and Grenache grapes, has enticing aromas of peach, white cherry, and wild raspberry that are balanced by summer flowers, white tea, and Provence herbs. These delicate flavors carry through to the creamy and lifted palate that is interwoven with rose petal and wet stone. Bandol is the smallest and most prestigious region in Provence. The fruit for this wine is sourced from the village of Le Castellet, known for its deep limestone soils, and close to the Mediterranean Sea, there are beads of salinity that give way to savory aromas and flavors of herbs, cherry, blood orange, almond, and black licorice.

Nicolas Feuillatte Brut Ros

A blend of 90% red varieties and a dollop of Chardonnay, this wine is intense and explodes in the glass with vivid aromas and flavors of raspberry, strawberries, and red currants. Crisp and lacy texture with hints of pink grapefruit zest and apple blossom. This has a nice minerality that shows through and has a long, persistent finish. Pair with grilled salmon, sea scallops, prawns, or seafood salad.

Roederer Estate Anderson Valley Brut Ros

This rosé is a 55% Pinot Noir and 45% Chardonnay blend that exudes class. It displays a beautiful pink color with apricot and copper hues and tiny persistent bubbles. The aromas are delicate and refined with a combination of fresh berries, toast, wildflowers, and a wonderful yeasty note. It has a creamy soft texture on the palate and the finish is long and uplifting. It pairs perfectly with salmon, scallops, or whitefish sashimi.