Cavit Rose

Cavit Rosé comes as a four-pack, which suits anyone who wants to try a pink wine in smaller amounts or keep a few chilled bottles ready. The listing doesn't name the grape blend, the vintage or the alcohol level, so what follows describes the style in general terms. Dry to off-dry rosés in this everyday category usually show red-berry fruit such as strawberry, raspberry and red cherry, with a touch of melon or citrus peel. Expect a light to medium body, little or no tannin because of the short skin contact, bright acidity, and no oak influence. The finish tends to be short and clean, which is what makes this style easy to drink. Serve it well chilled, around 45 to 50°F (7 to 10°C). That is roughly three hours in a refrigerator, or about 30 minutes in a bucket of ice and water. If it's too cold, the fruit goes quiet. If it's too warm, the acidity feels loose and the wine tastes flat. Decanting isn't needed. Open it, pour it, and keep the bottle on ice between glasses. A standard white wine glass or a small tulip-shaped glass works well, because the narrower opening holds the berry aromas. A stemmed glass also keeps your hand from warming the wine. Wines like this are made to be drunk young, so plan to open the four-pack within a year or so of buying it rather than cellaring it. Store the bottles upright or on their side in a cool, dark spot, and refrigerate them the day you plan to open them. At the table, a rosé of this weight works with foods that would overpower a delicate white. Try it with charcuterie and soft cheeses like goat cheese or mozzarella. It also goes with grilled shrimp, salmon, chicken skewers, a Niçoise-style salad, or a margherita pizza. Its acidity cuts through fried appetizers and mildly spicy dishes such as tacos or Thai-style noodles. Its fruitiness can also balance the saltiness of ham or prosciutto.