I'll admit it: I have a bit of an obsession with rosé wine. Perhaps it's the color (what's not to love about pink wine?) or the fact that it's one of the most refreshing drinks on the planet. It also happens to be extremely food-friendly. But most of all, I love rosé because it reminds me of summertime. It's perfect for all my favorite warm weather activities: rooftop-sipping, poolside lounging, barbecuing, and picnicking in the park. (Scroll down for several rosé-friendly recipes!) I look forward to rosé season all year. I prefer pale, dry rosés, (preferably from France) though I've tried some delicious ones from Austria, Spain, and South Africa. Closer to home, Wolffer Estate (on Long Island, N.Y.) makes some nice pink wines, and I've tasted a few from Willamette Valley, Oregon that -- were I blindfolded -- I would swear came from France. To get you through the last few weeks of summer, I've put together a list of my favorite affordable rosés. These are all delicious as an apéritif or served with a meal.

And best of all, these bottles are all under $15! Where to find them? If you live in New York City, you're in luck -- these can all be ordered (with free delivery) from Astor Wine & Spirits. Non-New Yorkers, you can order these from Astor (for a fee) or else check your local wine store to see if they carry any of these labels. (Scroll down for a few summery recipes that pair well with rosé!) Côtes de Provence Rosé "MiP" Domaine St. Lucie 2011 Super-pale, super-dry, with wonderful floral aromas, this is my all-time favorite rosé (so much so that my husband and I served it at our wedding two years ago). Minervois Rosé, La Tour Boisée 2011 This pale, refreshing wine from the Languedoc-Rousillon region of France is slightly herbal and is a total steal for $8.96. Made mostly from grenache grapes, it's a perfect choice for beach and picnic excursions. Try this with grilled seafood or hors d'oeuvres. This Austrian blend of Zweigelt, Blaufränkisch and Cabernet Sauvignon is fresh and minerally, with rich fruit flavors.

Perfect for a rooftop barbecue. Whether you're on Sunset Beach in the Hamptons or grilling out at home, this is a perfect, food-friendly rosé for all occasions. Muga Rosé - Rioja 2011 Made from Tempranillo, this rhubarb-scented Spanish wine has more body than the other rosés, while still maintaining a delicate pale color. Great with charcuterie or grilled meats. Garlicky Shrimp with White Wine and Tomatoes Seared Halibut with Fava Bean Puree Chicken Feta Sliders with Chimichurri Yellow Tomato Gazpacho with Cumin-Rubbed Shrimp Easy Naan Bread PizzasBy Andy Perdue and Eric Degerman You must sign in or register to continue reading content. Everett wants neighborhood group for part of Evergreen Way EVERETT — The city of Everett plans to convene a group of… Inmate’s phone rights yanked after reportedly calling his victim EVERETT — A Snohomish County judge has revoked a rape suspect’s phone… Grading permit issued to company seeking to build terminal

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“Rosé is best fresh,” says Marco Pasanella, the proprietor of Pasanella & Son Vintners in downtown Manhattan. “If you buy rosé in February, from the year before, you’re losing a bit of the spirit behind it.” That spirit is usually reserved for spring and early summer, when the first rosés of the year become available at wine stores across the country. “Rosé equals relaxation, feet up, picnics in the park and outdoor concerts,” says Pasanella. where to buy wine in md“The image, I think, is sometimes stronger than the wine.”beer and wine based cocktails Rosé, also known as rosato and rosado, first and foremost, denotes the pink color of the wine — a result of production, where the juice is vatted with grape skins for a short amount of time before fermented — and can be made with a variety of different grapes or blends.

Though many historians believe rosé-style wines date back to the ancient Greeks and Romans, its spiritual home is southeastern France, where many of the world’s best rosés are made. “Rosé tends to be dry and herby,” says Pasanella. He recommends it chilled — always — and paired with light, Provençal foods like chicken or fish. In that spirit, here are three of his favorite French rosés for the season. “Even though this is an inexpensive Provence wine, the maker takes it very seriously,” says Pasanella. “For example, he only uses native yeasts, and he doesn’t add lactic acid — a trick used to artificially add that buttery toast to wine. He also uses his best grapes, which I really like. It’s the real deal.” “Tavel is the only place in the world where they only make rosé,” says Pasanella. “The wines are typically more fruit driven — but you still wouldn’t call them sweet; it’s more of an off dry. This one, in particular, is a fancier rosé, made from a blend of Grenache and Cinsaut.