Three favorite summer rosés
I think it’s safe to say that the secret is out: I love wine! Evidence for this statement can be found here, here, here, and here, for example.

In the summer, nothing beats a glass of chilled rosé for me. One thing I love about rosé wines is that they are so versatile. They will go nicely with a fish, a salad, grilled chicken or pork chops, or a nice steak tartare. I also love a glass of it with a nice mozzarella pizza. Rosés also work extremely well with fruity desserts, especially those that have peach or apricot notes. You can also poach peaches or pears in rosé wine and serve them with a scoop of ice cream. Not to mention that rosés work well on their own, too! As soon as it gets warmer and sunnier, you can be sure to find a bottle of rosé in my fridge at all times. Rosé has long had a very girly image, but in my perception, that’s been changing recently. And more and more wine makers focus on creating high-quality, balanced rosé wines, so there’s a larger selection and great quality. Rosés are produced from red grapes and get their color by macerating with the grape skins (like red wines), but for a couple of hours only. The longer they are in contact with the skins, the darker the color. Rosé wines do not age in barrel, which makes them cheaper to produce. Therefore, they aren’t great for cellar aging, which means you should drink them right away instead of storing them for years – usually not a problem for me! The absolute key rule for drinking rosé (according to me) is that it has to be very well chilled. Some people even put ice cubes in them, but I usually don’t for fear of watering down the wine. You can freeze some grapes and use them for cooling instead!