First men started wearing pink shirts.

Now they're drinking pink wine!

Rosé wine sales are growing at least 10 times faster than the growth of overall table wine sales, according to Nielsen research quoted in a Details Magazine story called "Make Way for Brosé: Why More Men Are Drinking Pink."

Believed to be the oldest style of wine in the world, Rosé is traditionally dry and crisp and comes originally from the Provence region of France. But in the United States, the pink wine hasn't always garnered respect from oenophiles. Historically, there was a perception in American culture that Rosé was a sweet, low alcohol wine associated with the White Zinfandel coming out of California. By the seventies, Rosé was seen by serious wine drinkers as cloying, mass-produced swill, an object of disdain. But as more complex Rosés are coming out of the barrel, the conversation around Rosé is changing. The once dismissed and feminized pink drink is now getting guzzled by wineauxs regardless of gender.

Because Rosé's popularity has increased dramatically over the past ten years, production is no longer simply an afterthought.  Many winemakers are cultivating grapes specifically for Rosé wines. In fact, many restaurants have separate wine lists devoted solely to pink wine. Rosé's quality, quantity, and diversity is on the rise, and consumers and critics alike are taking notice.

How is Rosé Made?

At its most basic description, Rosé is made from red grapes that see just a short amount of skin contact during the fermentation process (anywhere from a couple of hours to a little over a day). Depending upon the length of maceration time the clear juice remains in contact with the dark skins, the color can range from a pale touch of blush to a translucent ruby red.

The saignée method is also common and involves "bleeding off" a small portion of the juice during red wine production, resulting in a very concentrated version of Rosé.

There are always exceptions to the general rule, however. Rosé can also be made by blending white wine with red wine (as in Rosé Champagne production), or by a "whole cluster" pressing, but these methods are much less common.

What Does Rosé Taste Like?

The taste spectrum for Rosé is growing. Each year, more producers are making Rosé from different grapes, in different growing areas around the world. The usual suspects include Grenache, Pinot Noir, Cinsault, Syrah, and Zinfandel.

In general, Rosé tends to be fresh with crisp acidity. Common flavors associated with Rosé are ripe strawberry, watermelon, and raspberry. Often these are complemented with herbal aromas and mineral undertones. Rosé can be made either dry or sweet, and it is most often served chilled. If you are looking for a more robust style of Rosé, try the world famous Rosés from either Bandol or Tavel, France.

Does Rosé get better with age?

In general, Rosé wine is meant to be consumed right away.

What to Eat with Rosé

Anything grilled - We generally reach for a bold red when grilling, especially when red meat is on the menu. Rosé offers up these same red grape varietals, while made in a much more refreshing style.

Mediterranean cuisine - The winemakers in Provence, the birthplace of Rosé, originally made Rosé as a way to enjoy their red wine grapes during the hot summer months. Rosé is the classic pairing for Mediterranean food.

Mexican or Asian fare - This often tricky to pair cuisine is many times too spicy for red wine and too intense for white wine. Rosé can complement the rich, roasted ingredients and tomato sauces wonderfully.