Rose wine

Yes. Chill it to about 7–10 °C; if it gets too cold, let it warm briefly in the glass so its aromas come through.

Recork the bottle and keep it in the fridge; it is usually at its best for about three to five days. A vacuum stopper can slow the loss of freshness.

It can be either: colour does not tell you how sweet it is. Look for “dry” or “off-dry” on the bottle, and remember that fruity aromas can make a dry wine seem sweeter.

Its fresh acidity suits grilled fish, prawns, salads and tomato dishes. A dry rosé also works well with olives, cured meats and lightly spiced food.

Most rosé gets its colour when red grape skins steep with the juice for a short time, then are removed before fermentation finishes. The brief contact gives a lighter colour and less tannin than red wine.

Yes, especially in a pan sauce for fish, chicken or vegetables. It can add a pink tint and berry-like notes, so choose a dry style and avoid reducing it too far if you do not want those flavours to concentrate.