Hey Rosé: Your No-judgment Guide to Making Sense of Pink Wine
About this episode
Nikki Lamberti explores the evolution of rosé wine, its production methods, and shares her favorite picks.
You can read and see more about this episode on it's webpage HERE. Rosé has officially grown up. Once dismissed as cheap and sweet, today's pink wines are landing on fine dining menus, earning high scores from critics, and being taken as seriously as any red or white. In this episode, I'll break down how rosé is actually made (and how it's NOT), why the color doesn't always predict the flavor, and how to find the bottles that match your palate — plus a few of my personal favorites for you to try! Nikki's Favorite Rosé Picks Gérard Bertrand's Provence rosé (France) — a blend of Grenache, Syrah, and Cinsault — lands around $20, sits on the drier side with bright acidity, and comes in around 13% ABV. It's a reliable, crowd-pleasing bottle. For something a little more unique, a Rosato di Nerello Mascalese from Sicily was highlighted as a 92-point Wine Enthusiast pick at just $24. Ingrid & Julia rosé from Tres Sabores in Rutherford, CA — a certified organic grower of Zinfandel and Petite Sirah blended — it's a local gem that defies expectations with its pale color and concentrated flavor. Coming Soon from Sollevato Wines Nikki and Michael's first ever rosé — a single-barrel…
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