More Fresh Rosés for Summer

Rose Wines for Summer

The Rose choices are getting better and better. Why? Because people have finally shed the psyche that they will taste like White Zinfandel or Lancer’s—not that there is anything wrong with that if that is what you like.

From sparklers to still Pinot noir, Grenache or Syrah Rose, the choices are abundant and the quality is climbing. Here are a few favorites tasted this week. Find a new favorite:

[box]2015 La Pitchoune Vin Gris Pinot Noir, Sonoma Coast, California ($28)[/box] Zesty, crisp and round rose with good berry flavors that entice the palette, leading to a clean, long finish. Simply delicious. Grab a bottle and enjoy with a loved one at the beach.

2015 La Pitchoune Vin Gris Pinot Noir, Sonoma Coast, California

[box]2015 Martin Ray Rosé of Pinot Noir, Russian River Valley, California ($20)[/box]Citrusy and tropical making this rose a perfect summer sipper. Notes of passion fruit lead to a clean, fresh finish. Delicate and inviting. Crack open a bottle for a night of stargazing. No corkscrew needed!

2015 Martin Ray Rosé of Pinot Noir

[box]2015 Vanduzer Pinot Noir Rosé, Willamette Valley, Oregon ($20)[/box] Pungent and pretty with strawberry, lemon and cedar flavors. The rose has a nice earthy finish; its an enticing and beautifully constructed Rosé. Pair it with your favorite salmon dish.

Vanduzer Pinot Noir Rosé, Willamette Valley, Oregon

[box]2015 Matchbook Rose of Tempranillo, Dunnigan Hills, California ($12)[/box]Playful and light with violet and peach notes. Great quality to price ratio (QPR) making it a perfect summer sipper for family picnics. Grab some bottles and enjoy the afternoon with friends and family.

2015 Matchbook Rose of Tempranillo, Dunnigan Hills

[box]2015 Cune Rioja Rosado Tempranillo, Spain ($14)[/box]Piquant and bold, with strawberry aromas and campfire flavors. Build a fire, make some S’mores and crack open a Cune.  Life is about having fun, right?

2015 Cune Rioja Rosado Tempranillo, Spain

Looking for a good food pairing? Rose is versatile. Try crab, melon and prosciutto, shrimp, lobster, and salmon, to grilled sausages and chicken. Steer clear of spicy foods or you’ll be sorry.  Rosé will turn your feisty, zingy Ferrari paced food into a station wagon, dragging down your umami!

shrimp and rose pairing


About the Author:

Editor and co-founder of, Pamela is a sommelier and former restaurant manager and wine buyer with Wine & Spirit Education Trust (WSET), Court of Master Sommeliers & Center for Wine Origins certification. She has contributed to or been quoted by various publications, including the Los Angeles Times, Sommelier Journal, Vegetarian Times, VIV Magazine, UC-Berkeley Astrobiology News, The Washington Post, the Associated Press, NPR and USA Today. True to her roots, she seeks varietal and appellation integrity and is always passionate about finding the next great bottle of wine.


  1. Timothy Teichgraeber June 9, 2016 at 12:56 AM - Reply

    I love rose and think so highly of Van Duzer, but I wholeheartedly appreciated the repost of that awesome tuna salad presentation that we saw in Carcassonne. I don’t think it was the best dish we had there, but I salute them for having the nuts to put a tuna can in the center of the plate. Bravo.

    • Pamela Heiligenthal June 9, 2016 at 4:14 PM - Reply

      Agreed, the presentation on that dish definitely rocked! It was extremely creative and audacious.

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