Rosé

Rosé wines have improved drastically since the 60s and 70s.
Rosé
Rosé should be enjoyed chilled rather than iced. LanaUst/Shutterstock
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Those who are old enough might remember when rosé was awful.

Back in the 1960s and 1970s, most rosé wines came from the central San Joaquin Valley in California and from Portugal, often in ceramic bottles. And they were generally made from mediocre grapes using methods that today would be considered antediluvian.

Dan Berger
Dan Berger
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