Rosé wine

Rosé wine is a type of wine made from red grapes. The skins of the grapes are left in contact with the juice for a shorter period than for red wine, giving it a pinkish colour. It is produced in wine regions worldwide.

Rosé wine is primarily consumed as a beverage. In food production, it can be used to add a subtle fruity flavour and aroma, particularly in desserts like Turkish delight or in savoury dishes such as grain mixes and spice blends (ras el hanout). It can also be used in non-alcoholic beverages to impart a wine-like flavour profile.

Rosé wine is an alcoholic beverage and its consumption is associated with the health risks of alcohol. The UK Chief Medical Officers advise that to keep health risks from alcohol to a low level it is safest not to drink more than 14 units per week, to spread drinking over three days or more and to have some alcohol-free days. The World Health Organization's International Agency for Research on Cancer (IARC) classifies alcoholic beverages as a Group 1 carcinogen. Evidence regarding specific health benefits or risks of rosé wine compared to other alcoholic drinks is mixed and often debated.