Mouthing Off

By the Editors of Food & Wine Magazine

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Tasting Room

The wine of the summer is clearly rosé. Bottles of pink vino are de rigeur in coastal hotspots like the Hamptons and South Beach, festivals have arisen dedicated solely to rosé, and people have even coined the term “brosé” to highlight the fact that even manly men are now drinking the stuff.

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Drink This Now

Inside a wine shop, warming weather means the shelves will soon turn very pink—and predominately Provençal. But so many other French regions produce great rosé. Here, four to look into and the best bottles to try.

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Tasting Room

What makes a Champagne great? What makes a specific bottle worth $300 instead of $35? Recently, I sat down with Richard Geoffroy, the longtime chef du cave of Dom Perignon, and asked him what differentiates good Champagne from great Champagne.

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Wine Talk

Peter Eastlake, who curates the wine tent at the Outside Lands music festival, loves tracking down great values. Here, his picks for everyday drinking and summer entertaining.

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The Usual

Chef Tommy Habetz of Bunk Sandwiches in Portland, OR is a man who isn’t ashamed to drink pink. 

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Cheap Wine Challenge

If you’re like me, you believe rose has a place on the table year-round (or at least into the next few months). Here are three rosés you can still find now.

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Wine Intel

Here, 5 key milestones for pink wine.

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Expert Guide

Almost every wine region in the world makes rosé—and not one uses pink grapes. 

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Expert Guide

Sommelier Theresa Paopao of Boston’s Ribelle is rosé-obsessed: She has 15 on her list. Here, she recommends three, from light to bold.

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The Usual

Chef Jamie Bissonnette, who splits his time between Boston’s Coppa and Toro and NYC’s Toro outpost, can’t get enough of Louis de Grenelle’s crisp, dry NV Saumur Corail Brut Rosé.

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