This ruby-colored southern Rhône Valley rosé is from Tavel, the only appellation devoted exclusively to rosé production. Deep and complex, it could be treated like a red and described similarly: black cherry, tart cranberry, woodsy spice. But the texture of La Combe des Rieu is distinctly more delicate and thirst-quenching in a way that a red (with more tannin) could never imitate. Crushed strawberry and wet stone on the palate—I love to pair it with extra-dry saucisson and creamy cheeses, or, for the main course, try it with pork tenderloin on a bed of warm polenta.