After a cold winter that lent itself heavily towards bold red wines that felt warming and indulgent, we've finally made it to the start of rosé season. And an Easter meal feels like the perfect time to break out the blush stuff to toast the holiday.
By nature, a typical rosé is light, crisp and refreshingly easy to drink. It's really the perfect in-between of red and white—fresh like a white, but with just enough body and berry flavor from red grapes to give it a little extra something. Consider it the ideal compromise between the two. But with so many options out there, which one should you serve on Sunday, April 5? I may have stumbled upon just the right bottle.
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Meet The Pale by Sacha Lichine, a really lovely French rosé from Provence that checks all of the boxes for what you want in this varietal. It's light with a subtle fruitiness and a soft, creamy finish. Aside from the taste (which is obviously the most important factor in choosing any wine), the whimsical bottle is going to look so pretty sitting on your Easter table with all of the other pastels in the holiday's color palette.
The Pale RoséThe Pale Rosé
If it's any indication what a crowd pleasure this wine is, I poured a taste of The Pale Rosé for my neighbor who isn't really a rosé person (yes, they actually exist) and she loved it. Bonus? It's only $17.99 on the brand's website.
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What Foods Pair Well With Rosé?
Rosé is basically made for Easter—it's fresh, a little festive, and plays really nicely with spring flavors. Think light, bright dishes that won't overpower it.
A classic glazed ham is a perfect match, especially alongside something like roasted carrots or a spring pea salad. Herb-forward dishes—like a lemony roasted chicken or a simple lamb with rosemary—also pair beautifully with rosé's subtle fruitiness. Brunch-y options totally work too, like quiche, smoked salmon or a fresh asparagus tart all feel very on-theme.
And don't forget the sides. Anything with a little zing or freshness, like a citrusy salad, deviled eggs or even a strawberry-spinach combo, will echo those berry and citrus notes in the wine. Basically, if it feels like spring on a plate, it'll probably taste even better with a chilled glass of rosé in hand.
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