The NYLON Guide To Rosé

Pour it up

Long before the giant wave of millennial pink crashed the mainstream, wine lovers were minding their own business while sipping on glasses of rosé. The beverage has been around since the eighth century BCE where it was birthed in ancient Greece. It wasn't until the 19th century that the light pink drink became a staple in the South of France in a little town known as Provence.

Rosé can be made in four different ways: run-off or bleeding, grape skin maceration, direct press, and blending. So no, you don't just mix red and white wines to make rosé—it's actually forbidden to do so in France. The rise of rosé in the United States can be credited for a variety of reasons. Adam Chase, a certified WSET educator and director of Grape Experience Wine & Spirit School in San Francisco, thinks that the discovery of dry rosé is what changed Americans' perceptions of the wine. 

"For years, many U.S. consumers just assumed rosé was the sort of sweet concoction of a wine," he says. "So many rosés were the stuff that you'd see at the bottom of the shelf. They were very simple, sweet, sort of strawberry, almost candy like... What started to happen was more and more people started to produce rosés that had more to them—that tasted more nuanced, more layered, more interesting, and not what we would call an alcohol Kool-Aid or an alcohol pop."

Katherine Cole, wine writer and author of Rosé All Day: The Essential Guide to Your New Favorite Wine, says that rosé is a "much more complicated wine than we give it credit for" and points to the blurring of gender lines as an explanation for the growth in popularity. When it comes to drinking wine, the boundaries between masculinity and femininity have become obsolete over the past decade. "It's cool for guys to be open to pink and show that they're open to femininity," she says. 

Despite this sudden surge, Jennifer Simonetti-Bryan, a certified master of wine and author of Rosé Wine: The Guide to Drinking Pink, believes that "rosé has never really been out of fashion and out of style." She has always viewed it as a "crowd seeking" wine despite what the "wine-illuminati" think about it.

New Yorkers can even go on an annual rosé-themed weekend getaway at Governors Island every summer called Pinknic, thanks to French entrepreneur Pierrick Bouquet. Growing up in France, he was always familiar with rosé—when he noticed a gap in American wine industry in terms of educating people on the rosé category, he lept at the opportunity to fill that void. (He's also recently launchd his own Rosé Mimosa by Rosé S'il Vous Plaî, so you can trust his taste.) Warmer weather is ideal for rosé, but enthusiasts shouldn't feel limited by the seasons. "I drink it all year round without a doubt," adds Cole. 

Victoria James, one of New York's youngest sommeliers and author of Drink Pink: A Celebration of Rosé, wants everyone to know that rosé is not a basic drink. Right now, rosé is better than it's ever been but it is also being taken advantage of and served with a side of sexism. "It doesn't have to be for your basic bitch, it can be a high quality wine," she says. "That's kind of the biggest rumor I'm trying to dispel."

In honor of National Rosé Day, we put together a guide on our favorite wine with professional consultation from all five of these experts. Grab a glass and drink up all the details, below.


Sweet, savory, fresh, fruity, crisp, dry, earthy, smoky, floral, earthy, aged... The list of flavors and grape varieties goes on and on! The taste of rosé depends on where the grapes were grown, the warmth in the atmosphere, and the condition of the soil. Chase personally prefers rosés from the Tavel region of France that have a bright and rich taste that is light on the senses. He says that "they've got that summer-in-a-glass kind of aroma." Cole on the other hand is a stickler for the acidity so she tends to go for rosés with notes of citrus. Finding a "good" bottle can be tricky so James recommends finding an importer that you like so you have someone to trust who understands your preferences. As Simonetti-Bryan puts it, "There shouldn’t just be one type of rosé."