One month into 2025, my strongest resolution has been a renewed commitment to cook more. I chalk my hot streak up to a wealth of quick and easy recipes I’ve stumbled upon, but what helps even more is the fridge full of inspiring, ready-to-pair rosés I keep on hand. I know that, pretty much whatever recipe I choose, the rosés we import—with their mix of fruit and lively acidity—will serve as easy and inspired pairings for a wide range of cuisines.
     On a recent night, for instance, I made a lemony, cheesy pasta bake loaded with Brussels sprouts and pulled out a Gamay rosé from the Beaujolais. Evoking red berries and grapefruit, the wine sang alongside the hearty, citrusy vegetarian pasta. It also paired beautifully the next night with a simple seared tuna and avocado salad.

Dozens of rosé selections are 30% off this month in our Berkeley shop and online…