Red berry-laced rosados
Made mostly from Garnacha, almost always made in the sangrado, or bleeding, method (as opposed to the clarete style of blending red wine into white, a procedure Navarro winemakers tend to frown upon), Navarra rosé is what made the region famous in vinous terms—and rightly so. The wines are dry, immensely pleasing to the eye, redolent of ripe strawberries, easy to drink, but still quite gastronomic—in other words, they are both crowd-pleasing rosé sippers for a hot day and very much wines for the table. A number of bodegas are incorporating Tempranillo, Cabernet Sauvignon, and Merlot into their rosado blends—or as stand-alone single-varietal rosés—with promising results. Rosados made from gnarled Garnacha vines planted early in the last century are widely regarded as the region’s finest.