How to choose the perfect rose

Order Nice's top tipple with flair
Noteworthy for: Rose is still working to improve its international reputation following a short-lived 70s infatuation with cheap, sweet varieties, but in France, it has become so popular that sales have surpassed that of white wine.

Popular plate: Rose is the perfect accompaniment to chicken, pork, charcuterie and summer salads.
Attaining its trademark rosy hue from grape skins, which are allowed to remain in contact with the wine for a few days in the beginning stages of winemaking, roses vary from pale orange to vivid purple. The skins give the wine its tart, flavourful quality, setting it apart from the generally lighter white wines.

Having long-since moved on from super-sweet hangover-inducing varieties, the French now embrace drier, bolder roses. Look for the region (French, of course) on the bottle to get a better idea of what's inside.


Roses from Bandol and Cassis are usually dry and well-balanced, but also the priciest. Budget-friendly options include roses from Tavel and Lirac which produce dark, rich roses and Coteaux du Languedoc, which produces a variety of inexpensive roses of reputable quality. Crispness - that tart, acidic but refreshing taste - is key. Now make like the Nicois and open a bottle.