Don’t Stop Drinking Rosé Just Because It’s Winter

For decades, rosé has been the drink of American summers. It’s been seen as a light drink for the light season. It has returned, year after year, perennially the ”summer drink to be seen with” since the early 2000s, ushering in a crush of seasonal marketing that’s enough to drive you mad. Then, each year, fall and winter come, and Americans hang up their blush-tinted bottles, turning to hefty reds to pair with rich, wintertime feasts.

But, rosé wine isn’t just for sipping by the pool in the summer. At least, not according to the French, who produce more and drink more rosé than anyone else. On average, each French citizen consumed 20 bottles of rosé in 2022, and that same year, about half of rosé sales occurred between October and April. A 2018 survey found that 74 percent of wine consumers in France drink some amount of rosé during winter, leading to the saying: “rosé tout l’année,” meaning “rosé all year.” (It’s got a better ring to it than #roséallday.)

“Growing up in southern France, it was a staple at our family table year-round, says Marriane Fabre-Lanvin, co-founder of Souleil Wines. “It was never just a ‘summer wine’ — it was simply part of our everyday life, all year long.”

Though Americans are drinking more rosé in recent years (alongside the rest of the world) — and despite repeated pronouncements that rosé has outgrown its seasonal bonds to become a year-round juggernaut — it’s hard to shake the image of rosé that marketers have spent years pounding into the U.S. market.

Consider this your annual reminder that you can, in fact, continue enjoying rosé through the winter.

First off, while some rosé wines are indeed light and ideal for warm weather, that’s a limited view of the varieties available.

“From a winemaking perspective, the nuances in rosé — ranging from delicate and crisp to rich and structured — mean there’s a style of rosé for every time of year,” says vigneron Gérard Bertrand, the largest exporter of French rosé to the U.S.

That flexibility allows many rosés to pair well with wintertime meals. “Its versatility makes it easy to pair with various dishes,” Fabre-Lanvin says. That includes heavier foods, like roasted winter vegetables, grilled meats, and weighty stews, including Fabre-Lanvin’s favorite: cassoulet.

“Grenache-based blends’ lively acidity cuts through the richness of grilled pork chops; Syrah adds a whisper of smokiness that pairs beautifully with lamb or beef skewers; Mourvèdre’s peppery notes are perfect with fatty meats like lamb or beef ribs; Cinsault has low tannins and works well with chicken and even spiced sausages,” Fabre-Lanvin says. It can even be great with fish in the winter. Sommelier Victoria James prefers rosé in the winter with anchovy toast.

The wine is also a perfect celebratory drink for winter holidays. “It has a festive nature,” says Olivier Souvelain, president of the organic Château Gassier. “Christmas, New Year’s Eve, and Valentine’s Day are all occasions for rosé.” Souvelain has also found that rosé is particularly popular at French ski resorts in the Alps. “In renowned spots like Mégève and Courchevel, finding rosé on restaurant and bar menus is the norm.”

This isn’t the first time rosé has received a rebrand and it likely won’t be the last. But it bears repeating: rosé tout l’année.

To help usher in a new season of wintery rosé, here are a few bottles that are especially great for the colder months: