I’ve often heard stories of places, magical places, beyond San Francisco where temperatures rise above 70 degrees for extended periods of time, known as seasons. I once had relatives visit from Michigan who packed nothing but shorts to wear, ignoring our warnings that San Francisco is not a very warm place and the weather is usually a crapshoot.So when I imagine myself in warmer places, what am I drinking? It’s complicated. I could choose a white or sparkling wine but that’s too obvious, deep down I really want a nice chilled Rosé – she’s that pretty girl that no one asks to the school dance despite her killer moves. I forget about Rosé myself and get annoyed when I realize it. Rosé has all the great red fruit and floral aromas we love about red wine and the bright acidity we love about white wines. A good Rosé will pair well with meat (especially pork) and seafood (move over Sauvignon Blanc) and mop the floor with many pasta dishes and Mexican dishes.I can’t think of a single place in the wine world that doesn’t make Rosé. It is usually made using whatever the dominant red variety of the region is, like Syrah for Rhone Rosés, etc. Rosés are usually made by either “bleeding” juice off from fermenting red wine, a technique known as Saignée, or by allowing only brief skin contact . Cheap Rosés are made by mixing red and white wine – skip those.Long story short, don’t forget about Rosé – she likes to boogie.