International Rosé Day, celebrated on the fourth Friday of June, is a fitting moment to discover the story behind this wine. Rosé may feel modern and effortless, but its roots reach deep into the history of Provence.

From Provence to the world

When the ancient Greeks planted vines in Provence around 2,600 years ago, pale wines were already part of the region’s wine culture. At the time, long skin contact was less common, so many wines made from dark grapes had a lighter colour.

Today, Provence is closely associated with elegant, dry rosé. Its pale colour, fresh acidity and delicate fruit character have helped shape the style recognised around the world.

Classic Provence rosés often use grapes such as Grenache, Cinsault and Syrah. Depending on the blend and origin, the wine may show notes of strawberry, raspberry, peach, grapefruit, herbs or gentle spice.

How does rosé get its colour?

Rosé is usually made from dark-skinned grapes. The colour comes from contact between the grape juice and the skins.

With direct pressing, the grapes are pressed slowly and the juice receives only a delicate pink shade. With short maceration, the juice stays with the skins for a limited time, creating a deeper colour and often a fuller flavour.

Rosé is not simply a mixture of red and white wine. Its style depends on the grapes, the region, the winemaking method and the choices made in the cellar.

How to choose rosé

For a light aperitif, choose a dry, pale rosé with fresh acidity and citrus or berry notes.

For food, a fuller rosé with more fruit, spice or structure can work beautifully. Rosé is especially versatile because it can bring the freshness of white wine together with some of the fruit and character associated with red wine.

Food pairing

Rosé pairs naturally with Mediterranean flavours. Try it with:

• seafood and grilled fish
• fresh salads
• soft cheeses
• light pasta dishes
• grilled vegetables
• chicken or mildly spiced food

Dry Provence-style rosé is particularly well suited to warm-weather meals, relaxed lunches and long evenings outdoors.

How to serve rosé

Serve rosé chilled, usually around 8 to 12°C. It should feel fresh, but not so cold that the aromas disappear.

Use a white wine glass rather than a very small glass. This gives the wine enough space to open and reveal its fruit, floral and citrus notes.

Rosé may look simple, but a good bottle offers balance, freshness and quiet elegance. That is why it continues to move far beyond the summer terrace and into modern dining, celebrations and everyday wine moments.

Discover rosé styles and summer wine inspiration at Prikeshop.

Frequently asked questions

Is rosé made from red grapes?
Usually, yes. The juice receives its pink colour through brief contact with dark grape skins.

Is all rosé sweet?
No. Many rosé wines, especially those from Provence, are dry and fresh.

What food goes well with rosé?
Rosé works well with seafood, salads, soft cheeses, grilled vegetables, chicken and Mediterranean dishes.

How cold should rosé be served?
Most rosé wines are best served chilled at approximately 8 to 12°C.