I wrote about a few of my faves on Al Dente, but I'm wide open to suggestions.
As much as I enjoy a crisp, ever-so-slightly fruity pink, it seems to me as though there's a bigger chance of getting a post-wine headache than when drinking reds or whites. Can anybody explain to me why that happens? (And, yes, it is possible it might be about quantity rather than quality. Those roses go down easy, especially with warm weather fare).