In line with Sommelier Edit’s seasonal programme and coniciding with spring and summer drinking demands, we are looking for the best rosés for restaurants.
Whether a pale or Provence style rosé, a deeper coloured pink, whether fermented or aged in clay, cement or oak of various sizes, we are looking for rosés which are right for food. Rosé wines from around the world are eligible to enter, all shades and styles just as long as they can perfomr well on a weine line
Their stylistic flexibility makes them a great alternative for sommeliers to add to the recommendation mix. Could your rosé be one of the best on a restaurant list?
