Rosé has been undergoing a metamorphosis in Washington, from afterthought to intention. The old way of thinking went something like this: “Hey, we’re bleeding a bunch of juice out of these fermenters to make our big red wines. Instead of sending that juice down the drain, why don’t we ferment it, bottle it and sell it? Instant cash flow!” The results: sometimes sugary, often boozy, always forgettable. No more.

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Today’s rosé is a more grown-up, deliberate drink, and consumers are taking notice. As a result, securing the best versions requires a bit of advance planning. Several of the finest pinks are mayflies, blinking out of existence almost immediately after entering the world, selling out well before Labor Day. Part of the poignancy of rosés is their ephemeral nature. They’re here, they’re lovely, and then—all too quickly—they’re gone.

Find out the top Rosé picks in Seattle over at Seattle Magazine.

This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.

photo credit: Andrea Coan