Rosé Case

The ‘duo' in question is cinsault and grenache, both stalwarts of the Languedoc. This is a pale rosé and such an easy charmer to be enjoyed on its own or with a salad – and not necessarily on the beach! The 2024 has a splash of syrah in the blend, which adds extra body. An easy charmer with an impressive array of foods, whether Friday night pizza, fish and chips, or something with a little spice.

This dry, well-rounded pink from the south-west of France is exclusive to The Wine Society. The precise blend of the wine changes from year to year in order to showcase the strengths of the vintage, but the aim is always the same: to create a rosé with ripe, rounded fruit flavours and which is deliciously easy to drink, either well chilled on its own or with a wide variety of dishes. This is a wine that will sweep you away to the French Riviera, and while we'd all love to enjoy the journey on the sun-drenched sailing boat of the label, it's a great wine to enjoy anywhere, anytime.

A deeply coloured, fabulously fruity dry Spanish rosé made from local garnacha. Fresh red-berry fruit, a streak of citrussy grapefruit and a refreshing dry finish makes this a great wine for food that packs a punch but equally leaves you feeling refreshed. Even in the days of the Kingdom of Navarre, much of the wine produced locally was thirst-quenching rosado to sustain the passing pilgrims, exhausted from their gruelling passage through the Pyrenees.

Produced exclusively for us by Leonidas Nassiakos and George Kintonis, who make The Society's Greek White. This same blend of moschofilero and roditis adds a splash of agiorgitiko for colour and redcurrant and strawberry complexity.

Delicate, off-dry Loire rosé that is light as a feather, with ripe and crisp aromas of strawberry and raspberry. Works with or without food, including the light heat and spice of Asian cuisine.

Simple, vivacious and refreshing cherry-scented rosato, the perfect aperitivo with a plate of assorted salami. It's made at the excellent Valpantena coop by New Zealander, Matt Thomson.