Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
A friend gave me a bottle of a rosé of Merlot for Christmas. What the heck is it? It was rather nice, but a bit complicated for me. I opened it, enjoyed it, but didn't know what food to pair it with?
—Paul M., Cherry Hill, N.J.
A rosé of Merlot (or just "Merlot rosé") is typically a dry wine made from Merlot grapes, but with limited exposure to the skins, so the color stays pale. Without knowing exactly which wine it is, I can't say for sure if it's completely dry or if it has a hint of sweetness, but most rosés these days are made in a dry style.
I tend to think of rosés as spring and summer wines because they're tasty well chilled and are refreshing quaffers. They usually have a food-friendly acidity that pairs well with anything from meats to salads, so it's hard to go too far wrong. You'll surely like some matches better than others depending on your own tastes, so the best advice I can give you is to experiment for yourself.
Do you have a question for Dr. Vinny? Ask it here...
Learn to taste wine like a pro, pull a cork with flair, get great wine service in a restaurant and more
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.
Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions