With a low to medium alcohol level and refreshing blast of red berry flavours, ros? wines are perfect. They range from pale pink to salmon and watermelon to pale crimson reds.

Not all pink wine is called ros?, but all ros? is pink wine. Pink wine must come from red grapes because the skin of the grape provides the colour.

The name on the label depends on where it originates. Ros? is the French term we see most often. Italy’s most common term is Rosato, while ‘Cerasuolo’ and ‘Chiaretto’ indicate whether it’s a light or dark pink wine. In Spain and Portugal, they have Rosado, a light colour and Clarete, a darker colour.

Ros? can be a blend of several different red grape types or made from just one, and is a very versatile wine. Its acidity and light to medium body make it an easy accompaniment for everything from smoked salmon and tomatoes and basil bruschetta to roast chicken and grilled fish.

When buying ros?, avoid bottles with any wine residue near the foil covering the cork, as the wine may have been stored improperly or become hot. Wine should be stored in a cool, dark place on its side to prevent the cork from drying out.

Chilled ros? wine is great when paired with anything off the grill, meat or vegetables, salads or even sandwiches.

The only rule to follow when cooking with ros?: never use wine that’s got an off-taste or gone sour. During the cooking process, all the alcohol evaporates and only the delicate flavour of the wine remains. When it comes to the amount to add to a dish, try for subtlety rather than overpowering the dish. Avoid overheating when cooking with wine and keep the lid on to preserve the flavour.

Sautéed chicken in rosé

Ingredients: 4 chicken breasts; 1 cup chopped mushrooms; 1 cup chopped onions; 11/2 cups cream; 1 1/2 cups white wine; 1/2 cup plus 2 tbs flour; 1 tsp tarragon; salt and pepper; olive oil; 1 tsp butter

Method: Mix seasoned flour ? 1/2 cup flour, tarragon, salt and pepper. Dredge chicken in the flour. Brown lightly in olive oil and butter. Add mushrooms, onions and wine. Simmer covered for 25 minutes until chicken is done. Remove chicken from the frying pan, leaving onion and mushrooms. Shake 2 tbs flour and cream. Stir into the drippings in the frying pan. Flavour with tarragon, salt and pepper. Cook until sauce thickens. Pour over chicken and serve.