While everyone else is gifting flowers for the holiday (florals for spring? Groundbreaking, indeed…), consider instead sharing one of these 5 best rosés with the wine-loving matriarch in your life for Mother’s Day. They’ll smell just as good as the flowers, and they’ll taste even better.
The Best Rosés to Gift This Mother’s Day
Billecart-Salmon Champagne Brut Rosé NV (Champagne, France)
This gorgeous bubbly is a blend of the three Champagne varieties (Chardonnay, Pinot Noir, and Pinot Meunier). It doles out rich aromas of red raspberry, strawberry, cream, and a hint of toast and chalky minerality. A consistent stunner worthy of any occasion.
Weingut Türk Rosé Vom Blauen Zweigelt 2022 (Niederösterreich, Austria)
This bright pink standout from Austria is full of sour cherry and red fruit flavors and aromas, and it’s the perfect light and crisp sip for appetizers, charcuterie, or enjoyment outside in the spring sunshine. Affordable and also high-quality.
Blackwater “Lazy Lucy” Rosé 2024 (Swartland, South Africa)
Made from the heat-loving Mourvèdre grape, this rosé is a delightful watermelon pink shade and offers flavors in the same vein with a kick of rhubarb, something slightly savory, and also something earthy on the finish. For lovers of Bandol in France, give this bargain buy a look.
Barton & Guestier Rosé d’Anjou 2023 (Loire Valley, France)
The little-planted local Grolleau grape is blended with Gamay to offer up this bubblegum pink beauty. Luscious, ripe cherry and red fruits emerge from the glass, and the wine finishes with a dollop of sweetness to help cool down the spicy dishes that also make the perfect accompaniment. Perhaps this Romanesco recipe with chorizo would be something to try?
Chateau de Trinquevedel Tavel Rosé 2023 (Tavel, France)
For the mom who likes her rosé with a little more oomph, this drinks more like a light red, which is typical of the region. Darker in the glass than the others in this lineup, it still offers deep red raspberry and blood orange flavors, and it has a little tannic grip on the finish to help pair fabulously with hard cheeses and cured meats.
Story by Adam Knoerzer
Photo Courtesy of Corina Rainer
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